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The Opera of Bartolomeo Scappi (1570): L'arte et prudenza d'un maestro cuoco (The Art and Craft of a Master Cook) (Lorenzo Da Ponte Italian Library) Paperback – January 22, 2011

4.6 out of 5 stars 23 ratings
Part of: Lorenzo Da Ponte Italian Library (17 Books)

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Editorial Reviews

Review

‘Terence Scully has done a beautiful job preparing this book. This is the first translation into English; it is highly readable, and many fans of cooking will enjoy sifting through its voluminous entries … With a number of books on the history of cuisine to his credit, Terence Scully … is, beyond question, a culinary expert.’ (Robert Applebaum Times Higher Education Book of the Week, April 2009)

‘Scully’s volume makes a monumental contribution to the burgeoning field of Renaissance and early modern food studies and … has much to contribute to contemporary discussions of material and cultural history.’ (Deborah L. Krohn Renaissance Quarterly)

‘[The Opera of Bartolomeo Scappi] provides information on hundreds of topics ranging from how to prepare frog’s legs for popes to the preparation of pickled tuna and a potion of dried figs, jujubes, currants, and liquorice for the sick. The detailed annotation makes this a valuable source of factual information that can illumine the whole world of late medieval and Renaissance cookery.’ (Medium Aerum)

About the Author

Terence Scully is a professor emeritus in the Department of Languages and Literatures at Wilfrid Laurier University.


Product details

  • Item Weight : 2.34 pounds
  • Paperback : 800 pages
  • ISBN-10 : 9781442611481
  • ISBN-13 : 978-1442611481
  • Dimensions : 6 x 1.8 x 9 inches
  • Publisher : University of Toronto Press, Scholarly Publishing Division; 1st edition (January 22, 2011)
  • ASIN : 1442611480
  • Language: : English
  • Customer Reviews:
    4.6 out of 5 stars 23 ratings

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4.6 out of 5 stars
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4.0 out of 5 stars interesting
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