[Sca-cooks] Another version of Martino this fall

[Elaine Koogler]

Johnna Holloway wrote:

> Not only is California releasing an edition of Martino
> The Eminent Maestro Martino of Como
> The Art of Cooking
> The First Modern Cookery Book
> California Studies in Food and Culture, 14
> Edited and with an Introduction by Luigi Ballerini, Translated and 
> Annotated by Jeremy Parzen, and with Fifty Modernized Recipes by 
> Stefania Barzini
> http://www.ucpress.edu/books/pages/9423.html
>
> But Octavo is releasing a cd version this fall--
> A glimpse into the Italian Renaissance kitchen
>
>         Martino, Maestro
> Libro de Arte Coquinaria
> Rome, 1450-60
> The riotous theater of the kitchen, with recipes handed down, jotted
> onto cards, or clipped from forgotten newspapers, is perhaps the only
> remaining arena in which the manuscript tradition can still be savored.
> Adaptation, corruption, suppression, and uncorrected misattribution are
> all essential ingredients in the living culture of the recipe. Eclectic
> manuscript collections – the precursors of printed cookbooks – provided
> the only systematic record of culinary technique before printing was
> introduced into Europe. An exemplary work in this genre, contemporary
> with Gutenberg and situated on the cutting edge of the New Gastronomy,
> is the manuscript Libro de Arte Coquinaria (Book on the Art of Cooking)
> by Maestro Martino of Como, sometime cook to the Papal Treasurer.
> Martino’s recipes cover meat, broths, stews, condiments, sauces,
> pastries, pies, fritters, pancakes, eggs, and fish. In addition to
> providing a delectable glimpse into the Italian Renaissance kitchen,
> Martino’s work has a particular importance, as it is the major source
> for the recipes in the first epicure’s handbook to be published in
> Europe, De Honesta Voluptate (On Virtuous Pleasure) of 1473-75 by the
> Vatican librarian known as “Il Platina.” Platina’s printed book appeared
> in numerous editions and exerted a wide influence; Martino’s work
> survives only in a single manuscript, now in the Library of Congress.
> This seminal text, in its wonderfully legible humanistic hand, is
> reproduced in breathtaking facsimile in this Octavo Edition, along with
> a new English translation by cookery historian Gillian Riley, which
> brings the cultured savor of this Renaissance masterpiece into a useful
> modern idiom. 176 pages, $35.
>
> http://www.octavo.com/products/ODEforthcoming.html#mrtlac
>
> Johnnae llyn Lewis
>
>
>
>
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>
Thanks!  I already have a reservation in for the first one, and will, as 
soon as I have the "wherewithall" order the second!

Kiri