SC - On the trail of...

[Elaine Koogler]

I may be mistaken, but it seems to me that I recall reading, perhaps in either
Scully or Santich, that the Catalan recipes were heavily influenced by the Moors
in Spain.  Don't know if that goes to your thought or not, but thought I'd add
it.

Kiri

allilyn at juno.com wrote:

> Nanna says
> >>Macaroon recipes have appeared in cookbooks since at least the late
> 17th
> century but they are thought to have originated in Venice in the 14th or
> 15th centuries.<<
>
> Which made me think:  Epulario backs up to Platina who backs up to
> Martino who backs up to  my new Neapolitan Collections, which backs up to
> the Catalan mss, especially the BC 2112.  The Neapolitan will probably be
> found to go forward to the d'Estes in Ferraro, since Duchess Leonora was
> the King of Naples' daughter.  Don't know if we have any specifically
> located collections from Florence, Milan or Venice.  Does anyone else?
> How much does Martino appear to be a compilation of the northern Italian
> and the Catalan to those of you who study Martino?  One of Milham's
> articles refers to him designating certain recipes as from certain
> cities.    Scully seems to think a lot of Martino is the result of the
> Catalan via Naples.
>
> Rome gets the Catalan imports when the Borgias become prominent in the
> Catholic Chirch hierarchy, and must have had Martino influence before
> that.
>
> We know Chiquart's Prince Bishop became Pope rather farther back.  Do we
> have anything which shows the influence of Chiquart from the Savoy on
> northern Italy?  Given the prominence of Venice as a wealthy and
> influential trading city, the sometimes unique character of Venetian
> costume, and the difference in social customs from many of the other
> city-states, I'd expect that Venetian food had a special character of its
> own, and there ought to be recipe collections specific to it.
> (Come to think of it, that trading may have brought in a good bit of the
> Arabic traditions.  That makes more sense to me as a practical reality
> than scribbled recipes stuffed in Crusader back-packs.)
>
> The nobles traveled and took their cooks, who talked to each other.
> There is more commonality than not in the upper reaches of nobility,
> across provincial/national lines.  I'm getting more and more interested
> in tracing influences of specific works, not just redacting so-and-so's
> whatever.  The more I understand about the food and cuisine, the better
> redactor I become, IMO.
>
> Anybody want to comment on the trail of....?
>
> Regards,
> Allison,     allilyn at juno.com
>
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