The Neapolitan Recipe Collection: Cuoco Napoletano
The fields of cookery and medieval food have recently drawn the attention of those interested in a panoramic picture of aristocratic and bourgeois social life in the late Middle Ages. In the fifteenth century, wealthy courts in the Italian peninsula led all of Europe in gastronomical achievement. The professional cooks in palaces such as those of the Este, Medici, and Borgia families were the most advanced masters of their craft, and some of them bequeathed a record of their practice in...
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Feasting as a window into medieval Italian culture
I. Introduction 1 The Manuscript: Description 1 Italian Recipe Collections: A Brief Survey 9 The Neapolitan Manuscript: Textual Questions 12 The Cookery of the Neapolitan Manuscript 26 The Neapolitan Manuscript: Banquet Menus 34 Bibliography 36 Acknowledgements 41 II. The Texts 43 Recipes 43 Menus 91 III. Commentary on the Recipes 107 IV. Translation of the Recipes 175 V. Ingredients, Utensils and Glossary 211 Ingredients in the Recipes 211 Utensils and Heat Sources 213 Glossary of the Recipes 214 Particular Words and Expressions in the Recipes 235 VI. Appendices 237 Composition of the Neapolitan Recipe Collection with correspondences to recipes in other collections 237 The Neapolitan Collection and Martino de Rossi 245 Catalan Recipes in the Neapolitan Collection 249
