[Sca-cooks] History of Bread and baking
johnnae at mac.com
Fri Jan 27 15:23:12 PST 2012
Well to start, Baroness Helewyse de Birkestad's Italian papers and
recipes can be located now at http://www.medievalcookery.com/
helewyse/ [Pane di Latte et Zuccaro – Twisted bread of milk and sugar
and a paper on "Brazzatelli by any other name would taste as sweet"
Gillian Riley's The Oxford Companion to Italian Food is worth browsing
through. Ask at your local library. There are numerous entries on
breads, including a great deal of medieval and Renaissance bread
history in the entry under "Bread."
Terence Scully's translation of Scappi includes recipes with bread.
William Rubel's Bread: A Global History is brand new and might be
worth a look depending on what else has already been seen. Ken
Albala's Eating Right in the Renaissance and The Banquet are worth
looking at. Also your library may have a copy of the Parasecoli volume
Food Culture in Italy by Greenwood Press. That too might be worth
For general information and traditional recipes, Carol Field's The
Italian Baker, Revised: The Classic Tastes of the Italian Countryside
is available again.
hope this helps
On Jan 27, 2012, at 5:11 PM, Mercy Neumark wrote:
> One of my students is preparing for Pentathlon over here in CAID.
> snipped for documenting bread and baked goods.
> What books would you all use/suggest for documentation for bread
> history? snipped
> Italian suggestions would be nice as that is what she's focused on.
> I have Scappi, but haven't read it fully yet. No idea if any bread
> or baking references in there.
> Suggestions welcome. Help always appreciated. --Mercy
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