At the suggestion of one of the foodies I hope to someday grow up to be like I am scrapping my Historical italian food class and I am going to reconstruct it with better focus. I think I tried to do to much with it, then got to too focused/ sidetracked on context. So where to begin? A new synopsis?
Here's what I've got so far:
Italian food through manuscripts, literature and personal accounts.
What did they eat and where does that information come from? (should I include publishing locations? That might be misleading as to content, but I’m not sure how else to classify it, e.g. Scappi from Bologna, worked in Rome for the Pope, but was published in Venice).
Timeframe and location of food manuscripts~, household manuals< , agricultural manuals@, and popular literature>.
The Marvels of Milan (Milan) 1288@ Bonvesin da la Riva
Libro di cucina (Venetian) c.mid 1300’s~ anonymous
Libro Della Cocina (Tuscan) c.mid 1300’s~ anonymous
Decameron 1353> Giovanni Boccaccio
Libro de Arte Conquinaria (Rome) 1450~ Martino da Como
De honesta voluptua (Rome)1480~ Bartolomeo Sacchi (il Platina)
Libre del coch (Naples) 1477~ Roberto de Nola
Agricultura (Venice) 1477@ Piero de' Crescenzi (1504 copy)
Il Perche (Venice) 1507~ Girolamo Rosselli
Epulario (Venice) 1516~ Giovanne de Rosselli
Opera (Venice) 1570~ Bartolomeo Scappi
I came across an online scan of one of the agricultural manuals that were first published in 1477- this copy was printed in 1504, Venice