The Italian baroque table
Subtitle: cooking and entertaining from the golden age of Naples
By: Tommaso Astarita
Contributors: Latini, Antonio
Series: Medieval and Renaissance texts and studies -- volume 459; Medieval & Renaissance Texts & Studies (Series) -- v. 459.
Publisher: ACMRS, Arizona Center for Medieval and Renaissance Studies
Published: 2014
Language: eng
Number of pages: 297
ISBN-13: 9780866985109
Subjects: Social life and customs; Early works to 1800; Italian Cooking; Cooking; Dinners and dining
Description: "This book is about a book. Its author, Antonio Latini (1642-1696), was an experienced cook, steward, and banquet manager who worked in Rome and central Italy, and then served some of the leading families and individuals in Naples, at the time Italy's largest city and the capital of its largest state. The book is, in large part, what we may call a cookbook, but in fact includes much more (and something less) than we would expect to find today in a cookbook. Its title, in its full Baroque richness and length, is The Modern Steward, or the Art of Preparing Banquets Well, with the Choicest Rules of Stewardship, Taught and Applied to Benefit Professionals, and Other Scholars (Lo scalco alla moderna, overo l'arte di ben disporre li conviti, con le regole più scelte di scalcheria, insegnate e poste in prattica a beneficio de' professori, ed altri studiosi)....Latini's text is massive: about one thousand pages, divided in two volumes....In this work I will offer edited translations of selections from both volumes...with accompanying notes and several short essays on related topics...."--Introduction, p. [1]-2.
Notes: Includes bibliographical references and indexes.