[Sca-cooks] Documenting balsamic? Slow progress

[Johnna Holloway]

More on the elusive topic.
This is a very informative article

The Vinegar of Spilamberto | Doris Muscatine
Gastronomica 2003 volume 3, number 3

It mentions this book:
L' Aceto Balsamico di modena [1979] by Renato Bergonzini which  
contains an illustration from a purported medieval manuscript showing  
the cooking down of the must over an open air fire.
That illustration is reproduced in the Gastronomica article.

[There's another book by him dated 1990 L'aceto balsamico : nella  
tradizione e nella gastronomia
by Renato Bergonzini.]

The author Doris Muscatine also wrote the book The Vinegar of  
Spilamberto: And Other Italian Adventures with Food, Places. You can  
see pages of it on Google Books or Amazon or even buy a copy for less  
than a dollar. The chapter on the vinegar seems to be largely that of  
the Gastronomica article, but I don't see the picture reproduced in  
the book. It might be there; it might not.

Maybe someone in your region has a copy of the Gastronomic issue or  
maybe you can interlibrary loan it or the books.

Johnnae