SC - an interesting challenge...and its even about medievalfood! :)

[Robin Carroll-Mann]

I asked Thomas Gloning for some insight into the Martino/Platina question,
and this is his response. While we've discussed this matter before, I think
his comments and the references he included will provide us with additional
insights on the matter.


Phlip

Nolo disputare, volo somniare et contendere, et iterum somniare.

phlip at morganco.net



I think the latest question about Martino is the relationship of the
different stages of the Martino corpus and the 'Neapolitan recipe
collection', recently published by Scully:

"That the person whom we call the _cuoco napoletano_ was patently a
professional cook leaves room to surmise that he may have been a
respected master, contemporary or apprentice of Maestro Martino, a
colleague with considerable initiative. Some direct antecedent of his
work may have inspired Martino himself; alternatively the Neapolitan
cook may have enjoyed access to an early draft of his _compagno_'s
masterwork. In any case, the Neapolitan collection sprang from a legacy
at some point before this had given rise to either the _Libro de cosina_
or the _Libro de arte coquinaria_" (Scully p. 21).

I append some titles about Martino (did not see them all up to now).
Cheers,
Thomas


Benporat, Cl.: Maestro Martino e i suoi ricettari. In: Appunti di
gastronomia 14 (June 1994) 5-13.

Benporat, Cl.: Il recettario di Martino de Rubeis nel contesto della
cucina rinascimentale italiana. In: Appunti di gastronomia 13 (Feb.
1994) 5-14.

Benporat, Cl.: Cucina italiana del quattrocento. Florenz 1996
(Biblioteca dell'Archivum Romanicum 272). -- Contains a transcription of
the Vatican ms. and the Riva del Garda ms. ("with some evidence of haste
and misreadings"; Scully, Neapolitan recipe collection, p.11 n.27).

Bertoluzza, A.: Libro di cucina del Maestro Martino de Rossi. Cucina
tardomedioevale in uso alle corti degli Sforza, dei Visconti e nel
Principato Vescovile di Trento. Trento 1993.

Faccioli, E.: Arte della cucina. Libri di ricette, testi sopra lo
scalco, il trinciante e i vini dal XIV al XIX secolo. Zwei Bände.
Mailand 1966.

Laurioux, B.: I libri di cucina italiani alla fine del medioevo: un
nuovo bilancio. In: Archivio Storico Italiano 154 (1996) 45-54.

Martino da Como (Maestro Martino): Libro de Arte Coquinaria. In:
Faccioli, E. (ed.): Arte della cucina. Vol. I. Milano 1966, 115-204.

Martino da Como: Maestro Martino da Como, »Libro de Arte Coquinaria«. A
cura di E. Montorfano e con introduzione di E. Travi. Mailand 1990.
[Faksimile und Transkription der Handschrift `Washington, Library of
Congress, De Ricci 153'.]

Martino da Como: Libro de arte coquinaria. Premessa e commenti di P.
Micoli. Udine (Società Filologica Friulana/ Arti Grafiche Friulane)
1994. [Text nach der Ausgabe Faccioli 1966.]

Milham, M.E.: The manuscripts of Platina »De honesta voluptate« and its
source, Martino. In: Scriptorium 26 (1972) 127-129.

Milham, M.E.: Platina and Martino's Libro de arte coquinaria. In: Acta
Conventus Neo-Latini Hafniensis. Ed. by. A. Moss et al., general editor:
Rh. Schnur. Binghampton, NY 1994, 669-673 (MRTS 120).

Milham, M.E.: Martino and his De re coquinaria. In: Medieval food and
drink. The Center for Medieval and Early Renaissance Studies, vol. 21.
Binghampton, NY 1995, 62-66.

Platina: On right pleasure and good health. A critical edition and
translation of »De honesta voluptate et valetudine« by M.E. Milham.
Tempe, Arizona 1998 (Medieval & Renaissance Texts & Studies 168).

Scully, T. (ed.): Cuoco Napoletano. The Neapolitan recipe collection
(New York, Pierpont Morgan Library, MS Bühler, 19). A critical edition
and English translation. Initially with the collaboration of R. Grewe.
Ann Arbor (Univ. of Michigan Press) 2000.

Vehling, J.D.: Martino and Platina, exponents of Renaissance cookery.
In: Hotel Bulletin and Nation's Chefs (October 1932) 192-195.