[Sca-cooks] carving (LONG) Italian and German

[johnna holloway]

Here are the German and Italian possibilities in terms of carving and
illustrations--

Vollständig vermehrtes Trincir-Buch :
von Tafeldecken, Trinciren, Speisigung der Mündkoste, Schauessen und
Schaugerichten, benebens [sic] XXIV Gastoder Tischfragen by Georg
Philipp Harsdörffer. 1652; 1665 editions.
There was a reprint--
1976, in German   Book 237 [i.e., 327] p. : ill.
Leipzig : Zentralantiquariat der Deutschen Demokratischen Republik,
Reprint. Originally published: Nürnberg : P. Fürst, 1652./ Includes
index.
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The description and details of this seem to indicate that
this maybe exactly what we want---
La maniera di trinciare / A. G. P. C. S.;  D. G.
1570-1590?
Italian   Book [48] leaves (the first and last leaves blank) : all ill.
which means that it is all illustrations.... (engravings) ; 9 x 12 cm.
[Italy : s.n.,]

However, there is only one copy known to exist and it's at Iowa...
which means it has to be part of the Szathmary collection there. Parts
of that collection have been republished, so maybe sometime in the
future they might do this one.
------------------------------
Another one mentioned as containing directions for carving is Vincenzo
Cervio's Il Trinciante. I own the 1593 facsimile and have checked it for
illustrations. A peacock and a gallo d'india are shown. The
illustrations for this volume seem to have varied over time as Greg
Lindahl includes from Il Trinciante (The Carver), by Vincenzo Cervio,
1604. Cook with turnspits: gif ; The Carver (title page): gif ; Table
service: gif .See: www.pbm.com/~lindahl/ food-art/
It might be worth checking other editions.
--------------------------
And lastly one more French although it's again very rare--
L'art de trancher la viande, & toutes sortes de fruits /
Pierre Petit 1600-1699?
French   Book [35] leaves of plates : ill. ; 27 cm.
[S.l. : s.n.,
It's only at Iowa (same collection) and Chicago.
---------------
I am awaiting a copy of a new French catalogue that may have more
details on some of these. Gastronomica had an article about it in their
latest issue. See "When Readables Become Edibles."

Again-- Hope this helps--
>
> Johnnae llyn Lewis  Johnna Holloway