[Sca-cooks] Re: 14th Century Italian was Recipes

[johnna holloway]

Johnnae llyn Lewis sends greetings:

Lady Olwen asked me if I had any resources
that might be useful for this feast. She knew
that I had previously done some work on Italian
sources earlier last fall and was in the process
of attempting to order books from Italy. I ran
some searches, did some more checking and
I have turned up a reference to a 14th century
work which is by the way,  the
Buone vivande manuscript which according to Scully is
"28 loose folios written in the fourteenth c. 57 recipes".


I have copied my letter from mid December 2001.

Dear Olwen,
I have located a book that contains 14th century
recipes from a manuscript... supposedly from Florence.
At least that's what I gather from the bibliographic
descriptions.
LVII ricette d'un libro di cucina del buon secolo della lingua.
Domenico Zanichelli;  S Morpurgo
1890
Italian  Book/Text [4], 28, [4] p.; 30 cm.
Bologna : Ditta Nicola Zanichelli ...,
Mark:
Libraries that Own Item: 2
Title: LVII ricette d'un libro di cucina del buon secolo della
lingua. Author(s): Zanichelli, Domenico,; 1858-1908. ; Morpurgo, S.;
1860-1942.; (Salomone),
Publication: Bologna : Ditta Nicola Zanichelli ...,
Year: 1890 Description: [4], 28, [4] p.; p., 30 cm.
Language: Italian  SUBJECT(S) Cookery, Italian.
Other Titles: Nozze Franchetti-Enriques.
Document Type: Book Entry: 19840418 Update: 19950329
It's only at Duke University in this country....
I can't find it on the net.. no one seems to have
scanned it or done any work with it,
although it turns up in Thomas G's bibliography....
Hope this helps, Johnna

I suggested that maybe someone in the Society in Atlantia
with good connections at Duke could get a copy.
But Lady Olwen and company have been slightly busy
with this small feast they did last weekend and something
about marzipan coats of arms, so I don't think that anyone
there has made the trip to Duke to get it....yet....
By the way should someone actually be inspired to run
down to Duke and get this (Call first and verify it's
there), I would just love a copy for my collection.

Hope this provides more information.

Johnnae llyn Lewis  Johnna Holloway


---------------------------------------
> >>Does this mean you have translated _Anonimo Veniziano_?
> >>David/Cariadoc
------------------------------------------
> >In my dreams!  No.  I suppose I should have said 14th century Italian.
> >Olwen
------------------------------------
> david friedman wrote:>
> The earliest translated sources for Italian cooking (not counting
> Apicius) I know about are 15th century--Platina is the end of the
> century, Martino a little earlier. I think Anonimo Toscano and
> Anonimo Veneziano are earlier, but I'm not sure. Is she working from
> a secondary source that has earlier recipes?