[Sca-cooks] Martino was Re: Happy about Scappi

[Johnna Holloway]

You probably should also take a look at:
the Octavo  cd version of Martino also.

"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. " NOW $40 plus S/H

http://www.octavo.com/editions/mrtlac/

Then we could also talk about the full Italian versions by Benporat also.
Those are available too, but of course the Euro is still high versus the 
dollar.

Johnnae



Barbara Benson wrote:
>>> Maria Buchanan wrote:
>>>
>>>       
>>>> Hey all.  What's everyone's view on the book Art of Cooking: The First
>>>> Modern Cookery Book?
>>>>         
>
> Saluti!
>
> I have it and have utilized it as a resource for a feast, and I love
> it. I have redacted several things out of it and plan on doing more. I
> find it fascinating and for the feast I ended up doing much of my
> research with it, a copy of Platina and Cuco Neapolitain sitting in
> front of me, constantly cross referencing. The Martino book actually
> has the entirety of Art of Cooking and then selections from 2 later
> publications/rip-offs of the text. The editors have only included
> recipes that they feel significantly diverge from the original.
>
> I have started an A&S project that will have comparisons of the same
> recipe from the different sources for comparison, the idea being to
> understand how recipes evolved and changed from book to book. To hit a
> fine line between being labeled a tease and posting too much
> information, here is an example of one of the dishes I did for the
> feast and it's comparison:
> ***
> Platina 8:50 – Snacks
> Grind up a little Parmesan cheese, not too hard, and the same amount
> of fresh cheese. Beat two egg whites. Mix in whole raisins, cinnamon,
> ginger and saffron, and fold into meal which has been worked and
> spread out well to the size you want. Then cook it in an oven, not too
> much, for it will be more pleasant thus. They, however, are of little
> nourishment, are slowly digested, induce blockages, and create stone.
>
> Neapolitan: 159 – Offelle
> Get good soft cheese with little salt, and have it grated; get eggs,
> whole raisins, cinnamon, ginger and saffron, mix all this together and
> make this filling rather thick; get a thin pastry dough as for lasagna
> and bind [i.e., wrap] the filling in the dough like lasagna. Making
> them large or small as you wish, yellowing the top; bake in an oven
> that is not too hot; they should not be overcooked.
>
> Martino: Chapter 4 – How to make Offella
> Take some good Parmesan cheese that has not been overly aged, and a
> bit of another type of fresh cheese, and grate, adding some egg
> whites, whole raisins, some cinnamon, ginger, and a bit of saffron.
> Mix all these things, incorporating well, and make sure that this
> filling is slightly thick. Then take a thin dough, like that used for
> making lasagna, and wrap the offelle in this dough, making them large,
> medium-sized, or small, as you wish, giving them some yellow coloring
> on top with saffron, or whatever other color you wish; and cook them
> in the oven, and be careful that the oven is not too hot. Because they
> should not be overcooked.
> ***
>
> They are quite obviously the same dish, and you can see the
> instructions vary quite a bit. I think I need a better translation of
> Platina before I go any further into this. Comparing the texts I have
> become very suspicious of the translation I have (the Pegasus Press
> version). Has anyone been able to compare different translations of De
> Honesta?
>
> My, I guess this has gotten a bit lengthy. Sorry.
>
> Ciao!
>
> --
> Serena da Riva
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>