[Sca-cooks] History of Bread and baking

Johnna Holloway 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"  
are included.]

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  
looking at.

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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