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                    INTRODUCTION TO MEDIEVAL RECIPES

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Serving Size  : 1    Preparation Time :0:00
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 Amount  Measure       Ingredient -- Preparation Method
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         ---           ----INTRODUCTION TO 1475
                       RECIPES---------------

 DE HONESTA VOLUPATE ET VALETUDINE (OF HONEST
 VOLUPTUSNESS AND HEALTH) OR VIRTUOUS ENJOYMENT AND
 GOOD HEALTH) BY BARTHOLOMAEUS DE PLATINA Printed in
 roman Type in Venice 13 June 1475 THE title of
 Platina's work, as is true of many books of the
 period, appears in various forms. One variant, De
 obsoniis ac  honesta voluptate, can be freely
 translated as: "On meat dishes and their virtuous
 enjoyment." Platina stresses that his recipes do not
 lead to the sin of gluttony. So you can enjoy your
 three-inch charcoal-broiled steaks and still feel
 virtuous. This book is important not only as the first
 printed cookery text, but also as an excellent source
 of knowledge of daily life in the mid-fifteenth
 century, and particularly for insights into dietary
 customs of the time. Platina, I discovered, was not a
 cook. He is recorded first as a soldier and later as a
 distinguished scholar. In 1474 he presented the
 handwritten manuscript of his now famous Lives of the
 Popes to Pope Sixtus IV. The original is still in the
 Vatican Library. His reward was an appointment to the
 extremely important post of Librarian to the Vatican.
 How did this scholar come to write a cookbook? The
 clue may be found in the book itself, where he
 mentions his "good friend Martino" the chef of one of
 the Chamberlains to the Pope. They must have become
 acquainted at the Vati- can. A manuscript treatise on
 food and cookery written by Martino is in the Library
 of Congress. It is quite evident that Martino's
 manuscript formed the basis for Platina's book, for he
 says of his friend in Chapter VI, "which cook, by the
 immortals, could compare with my companion Martino of
 Como, by whom these things I write have for the most
 part been considered? You will call him another
 Carneades if you hear him discussing extemporaneously
 the things put forth here." Platina's book is rather
 casual in its approach to actual cooking, and the
 entries in the long table of contents may not guide
 the reader to any hint of a recipe. For instance, the
 chapter on edible birds deals with swans and storks,
 but only relates their living habits. It must be
 remembered, however, that in the fifteenth century the
 common people could neither read nor write. Books were
 commissioned by rich patrons who collected handwritten
 books with elaborate hand-painted illuminations. Any
 cookery manuscript would have been a carefully guarded
 secret, available only to professionals. I suppose the
 student apprentices who had to pay for their training
 were sworn to secrecy and learned not by reading but
 by working with their masters, who probably couldn't
 write out directions anyway. But Platina, a trained
 scholar and experienced writer, turned out a
 well-written book by the standards of his time, even
 though the recipes lack specific information. What
 fascinates me is that so many of the same foods we use
 today were being used then in practically the same
 way. Platina refers to eggs, pastry, bread and grains,
 cheese, all the vegetables, practically all the
 fruits, including cherries, grapes and eggs, chicken,
 frogs, salted meat, squid, octopus and all our modern
 spices. And his chapters of advice concerning
 healthful habits seem amazingly timely today, when
 exercise and recreation are considered of vital
 importance for good health. All of Platina's recipes
 are frustrating, for no quantities are given and no
 definite cooking directions appear. You were just
 supposed to be a "born cook" in those days. Have a
 look at these old recipes, but, for goodness sakes,
 don't try them unless you are the gambling type. Use
 the modern versions--I can guarantee them, for we have
 eaten them one and all. Source: Pepperidge Farm
 Cookbook, by Margaret Rudkin -----



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