The Opera of Bartolomeo Scappi (1570): L'Arte Et Prudenza d'Un Maestro Cuoco (the Art and Craft of a Master Cook)

Terence Scully (Author)
Available

Product Details

Price
$55.00
Publisher
University of Toronto Press
Publish Date
January 22, 2011
Pages
787
Dimensions
6.0 X 1.7 X 9.0 inches | 2.35 pounds
Language
English
Type
Paperback
EAN/UPC
9781442611481
BISAC Categories:

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About the Author

Terence Scully is a professor emeritus of Surgery and Health Policy, Management & Evaluation at the University of Toronto.

Reviews

'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