[Sca-cooks] Re: 1638 work on the place of the Steward

[Johnna Holloway]

I should point out that this one is marked as pp. 626, so this isn't a 
very small work either.
Not quite as big as Scappi, but not small either.
Forni has some interesting stuff. You can browse their webpages in an 
English version.
Another they have is this 1639 one--
<> Giegher Mattia, Li tre trattati di Mattia Giegher, Trinciante in Padova
(Padova, 1639). (TG) In-8 oblungo, pp. 102, tavv. 49 f.t., ril. Carta a 
mano

Three very short treatises but widely illustrated with large plates. The 
first includes pictures about the ways to fold tablecloths and napkins. 
The second "teaches ...the manner to put drinks on the table". The third 
how to cut every kind of meat. €. 34,00 34 Euros

and there's other one on stewardship--
<> Lancellotti Vittorio, Lo scalco prattico
(Roma, 1627). (TG) Presentazione di G. Roversi. In-8, pp. 310, br.

The key role at a convivial banquet was that of the steward. The steward 
was essentially the director of the proceedings because he was expected 
to stage the whole event and invent various ploys to capture the 
attention of the banqueters. Himself the creator, director and artificer 
of solemn feasts, Lancellotti offers here a truly vast gastronomic 
repertory, with no lack of singular and extravagant proposals. €. 39,00

Johnnae llyn Lewis

Louise Smithson wrote:

>    This one is on my wish list.  I tried to find a copy online but struck out. Problem is the shear amount of time needed to do any meaningful amount of translation. There are still so many other books out there that haven't been touched yet.  Not counting Scappi (although apparently an english translation of that is due to be released in early 2006), and all the other cookbooks I have. 
>  Louise
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