[Sca-cooks] updating Historical Italian cooking class & attribution / fair use question

[Raphaella DiContini]

Greetings, 
    I realized a while ago that I needed to make some big changes to my class handout. I think I went off on tangent with the bit about context. Now I feel passionately that context is important and it's something often missed, but there's so much more information that would be more directly useful to students. 

  I've been nearly sleeping with my copy of Scappi, and while there are some translation questions it's been an amazing resource. I few weeks ago I started really looking at the index of ingredients and the light bulb went off. This is exactly the kind of information that I think would be hugely helpful to those interested in historical Italian cooking. It's taking the old world foods list a step further by putting it in the context of what foods were available and used in this one source in 1560-70's Rome and Venice, with mention of imports. 

Can I quote this section in my class handout? If so, how do I properly attribute it so I'm not out of bounds legally, or as a matter of courtesy? If it were on someones website I would just write them directly and ask their permission and blessing to use it in this context, but I'm not sure if that's appropriate here. My experience has been either that (writing people for personal permission) or requesting permission from huge publishing companies for permission to publish a quote, or image from a previous medical article, but that's for publishing in a professional journal and I would be using it for strictly non-commercial academic purposed only. 

In joyous service, 
Raffaella