[Sca-cooks] Livre fort excellent de cuisine 1555

[David Walddon]

Tim Tomasik, Ken Albala and myself gave a group of related papers at the RSA
conference in San Francisco a few years ago. We have been asked to get them
together for publication but we have all been too busy.

Johnnae, 
Do you know if the translation is published yet?
If not I will e-mail Tim and find out when it is available.

I have attached the description of the session. It was very well received.

David/Eduardo 

Panel Title: Cookbooks and Cuisine in the Renaissance
Organizer: Kenneth B. Albala, University of the Pacific
Chair: Sally A. Scully, San Francisco State University
Presenter: Kenneth B. Albala, University of the Pacific

Paper Title: Catalunya/Naples/Rome: The Foundations of Italian Cuisine from
Rupert of Nola to Martino of Como
Abstract: Although recipes identified as Catalan in the first printed
cookbook by Martino of Como are generally acknowledged by culinary
historians, as is the author¹s praise of Catalan chefs, there has never been
concrete explanation of exactly what ingredients, techniques, and
gastronomic preferences were inherited from Catalunya. This paper will draw
explicit and detailed comparisons between two cookbooks and will discuss the
likelihood that Martino knew Rupert¹s work, and thus will argue that the
first printed cookbook, embedded in Platina¹s De honesta voluptate is
largely indebted to late medieval Catalan cookery. It was these aesthetic
preferences that would ultimately be translated across Europe in the many
printed editions of Platina through the sixteenth century, as well as in the
printed versions of Rupert in Catalan and Spanish in the 1520s, ultimately
having a profound influence on Renaissance cookery.

Presenter: Timothy J. Tomasik, Valparaiso University
Paper Title: ³Selon la jambe le coup²: Marketing Strategies in Renaissance
French Cookbooks 
Abstract: Contrary to what some culinary historians have been asserting up
until the last decade or so, the French Renaissance did actually have a
thriving trade in homegrown cookbooks. Beginning in the 1530s, a new
generation of cookbooks appears in France that synthesizes the innovations
of earlier sixteenth-century texts. Between 1536 and 1627 twenty-seven
editions of a cookbook associated with the printer Pierre Sergent appear,
bearing witness to the literate public¹s appetite for works of cookery. By
analyzing title pages, woodcuts, and prefatory remarks, we can see that
cookbooks were being marketed to a wide spectrum of social stations and
potential readerships, each representing contradictory desires. Such an
analysis will demonstrate that banquets are not limited to
an elite sector of society. The Renaissance banquet is thus a space whose
contours can be adapted to fit a number of occasions, accommodating diners
from all strata of society.

Presenter: David Walddon, Independent Scholar
Paper Title: The Hidden Recipes of Bartolomeo Sacchi: An Exploration of the
Recipes in the First Five Books of De Honesta Voluptate et Valetudine
Abstract: In the first printed work on food products and cookery, De Honesta
Voluptate et Valetudine (1475, Venice) by Bartolomeo Sacchi, also known as
Platina, the last five sections of the work are filled with hundreds of
recipes from the mid-fifteenth century. These recipes were recorded by
Platina from a slightly older manuscript composed by Maestro Martino de
Como. Martino¹s recipes have been studied and commented upon in depth in
many papers and at many symposiums. So have the medical and humoral theory,
agricultural advice, and general commentary on food products, which make up
the first five sections of De Honesta. But scattered among Platina¹s
writings in the first part of his book are culinary recipes that have not
been studied nearly as extensively. This paper identifies and examines these
recipes, classifies them as to use, and explores the many interesting
details they reveal about food in late fifteenth-century Italy.

On 2/15/10 9:21 AM, "Johnna Holloway" <johnnae at mac.com> wrote:

> While doing some work this am, I came across this announcement dated
> Tue, January 26, 2010.
> 
>  From Valparaiso University  and the Committee on Creative Work and
> Research.
> 
> Dr. Timothy Tomasik, assistant professor of foreign languages and
> literatures, to complete a translation and critical edition of the
> Renaissance French cookbook "The Livre fort excellent de cuisine".
> 
> The Livre fort excellent de cuisine dates from 1555 so having it
> available in translation would be a great
> addition to the study of 16th century French cookery.
> 
> Johnnae
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