SC - More on 'Nef' (including a citation)
Stefan li Rous
stefan at texas.net
Thu Feb 22 20:41:20 PST 2001
And it came to pass on 20 Feb 01, , that lilinah at earthlink.net wrote:
> Then Lady Brighid ni Chiarain wrote:
> >Granado has 55 recipes straight out of Nola, and apparently a *lot*
> >taken from Scappi (Italian).
>
> Ooh, ooh, cool. I ordered a copy of de Nola from a Spanish book
> vendor on-line and await its delivery - probably not for at least
> another month.
Great! Which edition of Nola, and by which editort? I hear there's
a newish one out, edited by Cruz, which is superior to Perez'
edition.
> Then i'll have to get a Spanish dictionary - and may
> learn a bit about declining Spanish verbs :-)
The verbs rarely present much difficulty. Most of them are pretty
basic -- take, cut, grind, mix, etc. The nouns can be trickier,
especially the ones that are really Catalan with a veneer of
Spanish. Oh, and the fish names.
> More information on Scappi, please.
I don't know a lot about Scappi, except that he was the personal
cook to Pope Pius V, and published a cookbook in 1570.
According to Jeanne Allard in _Du manuscrit a la table_, three
fourths of Scappi's _Opera_ is included in Granado. Some of the
chapter titles in Granado indicate that they contain recipes in the
Italian style -- presumably those are from Scappi.
> >I would not have any qualms doing a
> >"Meditarranean" (ie. Catalan/Spanish/Italian) feast, because there
> >is so much overlap in food styles and ingredients and even specific
> >recipes.
>
> I'm hoping to be able to do one of these this year because it seemed
> like the recipes i saw in Santich's book "Original Mediterranean
> Cookbook" as well as your commentary on those you've posted to the
> list indicated that they often related.
You might also want to look at Scully's _Neapolitan Recipe
Collection_. It contains several recipes that are marked as Catalan.
> Anahita
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
now at a new address: rcmann4 at earthlink.net
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