[Sca-cooks] Free redactions of Roman recipes

[David Walddon]

Totally agree. 
I am sure he had access to one of the manuscripts. 
And may have even been intimately involved in the production of the printed version (more research to come). 
Creating a very specific timeline will help (thanks for the dates) since Sacchi (Platina) was in and out of prison before coming back into favor and then becoming the first Vatican Librarian. 
It has been suggested that Martino and Sacchi probably met and exchanged manuscripts (there is a copy of Martino in the Vatican) somewhere between 1455 and 1465. Several events have been suggested for this meeting but nothing conclusive (again more research). 
Thanks for the information. 
Anything else anyone digs up let me know. 
Eduardo 

__________________________________

David Walddon
david at vastrepast.com
www.vastrepast.net
360-402-6135 Cell

On Apr 5, 2014, at 10:26 AM, Terry Decker wrote:

> The 1497 printing date for Apicius suggests that the Tours manuscript was already in the Vatican Library at that time.  Sacchi's access to that would have been dependent on the date of acquisition.  The Fulda manuscript was already in Rome by the time Sacchi was first employed and his employment would make it likely that he would have had access to the manuscript.  The document had been brought to Italy by Enoch of Ascoli in 1455 and would likely have been in the possession of Cardinal Basilios Bessarion at the time Platina was writing De honesta.
> 
> It sounds like a good study.  I look forward to reading it.
> 
> Bear
> 
> -----Original Message----- 
> He must have had access since the Latin is verbatim.
> Also the dates work almost perfectly. Although the printed was much later than the when he was writing De Honesta.
> Not only did he have access to the Vatican Library he was the first Librarian!
> As I said in the article it was beyond the scope of the paper but I intend to do more research and write up the findings (after I finish graduate school!).
> It would also be interesting to look through the last five books (Martino's recipes) and review the additional material for Ancient Roman references.
> Eduardo
> __________________________________
> 
> David Walddon
> david at vastrepast.com
> www.vastrepast.net
> 360-402-6135 Cell
> 
> On Apr 5, 2014, at 9:28 AM, Terry Decker wrote:
> 
>> Platina was a papal writer from 1462 to 1464, so he would have had access to the Vatican Library.  While I haven't found the date of when the Vatican took possession of the Tours manuscript of Apicius, the first printed edition, taken from the Vatican copy, was in 1497.  The Fulda manuscript came to Rome in 1455.  It is possible that had access to either or both manuscripts prior to authoring  De honesta voluptate et valetudine .
>> 
>> Bear
>> 
>> -----Original Message----- Just a quick note.
>> Platina seems to have not only referenced the ancients in his work but also he included some.
>> Here is a paragraph (with footnotes) from my article from PPC titled The Hidden Recipes of Bartolemo Sacchi.
>> Eduardo
>> Also excluded from the overall count of recipes found in the first five books, are those that are clearly historical. Ancient references to pepper Platina’s text. In the entry titled “De Ficis”[1] Platina tells of figs that do not ripen called “grossuli”[2]. He then quotes Macrobius, the ancient Roman writer and philosopher, that Brutus “easts grossuli with honey, like a fool”. In BK III #17 “De Porro”[3] another historical recipe is found when Platina relates the story of the Emperor Nero who ate leeks with oil, everyday to preserve his singing voice. Several of the recipes found in De Honesta can be cross referenced to the ancient Roman cookery book “Apicius” and perhaps to other Ancient Roman or Greek agricultural or social commentaries, but such analysis is beyond the scope of this paper.[4]
>> 
>> [1] On Figs – Milham, page 130
>> 
>> [2] Milham, page 131
>> 
>> [3] On Leeks – Milham, page 186
>> 
>> [4] A cursory review of some of the recipes in the first five books to those in “Apicius De Re Coquinaria” suggests a relationship between the two books. Some of the recipes reviewed are either taken directly (the Latin matches almost word for word) or based on (the recipe is similar but not exact) from Apicius.
>> 
>> __________________________________
>> 
>> David Walddon
>> 
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