Donor challenge: Your generous donation will be matched 2-to-1 right now. Your $5 becomes $15! Dear Internet Archive Supporter,. I ask only. Get this from a library! Platina, on right pleasure and good health: a critical edition and translation of De honesta voluptate et valetudine. [Platina; Mary Ella. Results 1 – 30 of 35 De honesta voluptate et valetudine [in italiano] [Reprint] () by Platina and a great selection of related books, art and collectibles.

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De honesta voluptate et valetudine On honest indulgence and good health, often shortened to De honesta voluptate was the first cookbook ever printed. Rome, Udalricus or Uldericus Gallus Venice, Laurentius de Aquila and Sibylinus Umber Venice, Pietro Mocenico Cividale di Friuli, Gerardi de Flandria Leuven, John of Westphalia Venice, Bernardinus Benalius Venice, Bernardinus Venetus de Vitalibus Bologna, Johannes Antonius de Benedictis Venice, Joannes Tacuinus, de Tridino reprinted Strasbourg, Johann Knobloch Platina started his career as a soldier employed by condottieri, before gaining long-term patronage from the Gonzagas, including the young cardinal Francesco, for whom he wrote a family history.

He studied under the Byzantine humanist philosopher John Argyropulos in Florence, where he frequented other fellow humanists, as well as members of the ruling Medici family. Close acquaintance with the reno Eliza Smith’s The Compleat Housewife, A cookbook or cookery book[1] is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: They may include illustrations of finished dishes and preparation steps; discussions of cooking techniques, advice on kitchen equipment, ingredients, and substitutions; historical and cultural notes; and so on.

Cookbooks may be written by individual authors, who may be chefs, cooking teachers, or other food writers; they may be written by collectives; or they may be anonymous. They may be addressed to home cooks, to professional restaurant cooks, to institutional cooks, or to more specialized audiences.

Some cookbooks are didactic, with detailed recipes addressed to beginners or people learning to cook pa Fruit and cross section, cultivar Chioggia Fruit and cross section, yellow cultivar The beetroot is the taproot portion of the beet plant,[1] usually known in North America as the beet and also known as the table beet, garden beet, red beet, or golden beet.

It is one of several of the cultivated varieties of Beta vulgaris grown for their edible taproots and their leaves called beet greens.

These varieties have been classified as B. Many beet products are made from other Beta vulgaris varieties, particularly sugar beet. Etymology Beta is the ancient Latin name for beets,[3] possibly of Celtic origin, becoming bete in Old English around Bartolomeo Platina recommended taking beetroot with garlic to nullify the effects Martino de Rossi or Martino de Rubeis, called Maestro Martino or Martino of Comowas an Italian 15th-century culinary expert who was unequalled in his field at the time and could be considered the Western world’s first celebrity chef.

He made his career in Italy and was the chef at the Roman palazzo of the papal chamberlain “camerlengo”the Patriarch of Aquileia.

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De honesta voluptate et valetudine. [in italiano]

Martino was applauded by his peers, earning him the epitaph of the prince of cooks. His early career probably began in northern Italy, as he is referred to variously as both Martino di Como and Martino di Milano, but it seems likely that he spent some time in Naples as many of his recipes Beta vulgaris beet is a plant which is included in Betoideae subfamily in the Amaranthaceae family.

It is the economically most important crop of the valteudine order Caryophyllales. Three subspecies are typically recognised. All cultivars fall into the subspecies Beta vulgaris subsp. The wild ancestor of the cultivated beets is the sea beet Beta vulgaris subsp. The roots of cultivated forms are dark red, white, or yellow and moderately to strongly swollen and fleshy subsp.

Chestnut pie with beef Chestnut pie is a pie prepared with chestnuts as a primary ingredient. It is a part of the cuisine of Italy,[1] where it has been documented as dating back to the 15th century. It is also a part of the cuisine of the Southern United States. Some typical Italian gastronomic products in a window display in Imola Pizza is one of the world’s most popular foods and a common fast food item Italian cuisine is food typical of Italy.

It has developed through centuries of social and economic changes, with roots stretching to antiquity. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC.

Italian cuisine has its origins in Etruscan, ancient Greek, and ancient Roman cuisines. Significant changes occurred with the discovery voluptaet the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century.

The following is a timeline of the history of the city of Venice, Veneto, Italy. Vino Greco is the name of a wine style which originated, at least 2, years ago, as an Italian imitation of the sweet, strong Greek wines that were exported to Italy at the period of the Roman Republic and Roman Empire. Its names in other languages were: Latin vinum graecum; English Greek, greke, wine greke; French vin grec. Salt is added to the must. Once sealed in amphoras, vinum graecum is matured under the sun for two years before sale.

Methods have changed totally over the long history of vino greco, but the name valletudine survives in a few Italian wines, notably the sweet valetuudine Greco di Bianco and Greco di Gerace from southern Calabria they both can be only produced in Reggio Calabria area.

Middles Ages to modern day V A group of peasants sharing a simple meal of bread and drink; Livre du roi Modus et de la reine Ratio, 14th century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the early Middle Ages as rice was introduced late, and the potato was only introduced inwith a much later date for widespread consumption.

Barley, oat and rye were eaten by the poor.

De honesta voluptate et valetudine | Revolvy

Wheat was for the governing classes. These were consumed as bread, porridge, gruel and pasta by all of society’s members. Fava beans and vegetables were important supplements to the cereal-based diet of the lower orders. Phaseolus beans, today the “common bean”, were of New World or De valetucine voluptate et valetudine. Willan, Anne; Cherniavsky, Mark University of California Press. Documenting the Early Modern Book World: Inventories and Catalogues in Manuscript and Print.

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Food and Knowledge in Renaissance Italy: Bartolomeo Scappi’s Paper Kitchens. Vvoluptate honesta voluptate et valetudine topic edition, printed in Venice De honesta voluptate et valetudine On honest indulgence and good health, often shortened valetudinf De honesta voluptate was the first cookbook ever printed. Member feedback about De honesta voluptate et valetudine: Incunabula Revolvy Brain revolvybrain.

Member feedback about Bartolomeo Platina: Cookbook topic Eliza Smith’s The Compleat Housewife, A cookbook or cookery book[1] is honeta kitchen reference containing recipes. Member feedback about Cookbook: Cookbooks Revolvy Brain revolvybrain. Beetroot topic Fruit and cross section, cultivar Chioggia Fruit and cross section, yellow cultivar The beetroot is the taproot portion of the beet plant,[1] usually known in North America as the beet and also known as the table beet, garden beet, red beet, or golden beet.

Member feedback about Beetroot: Medicinal plants Revolvy Brain revolvybrain. Martino da Como topic Martino de Rossi or Martino de Rubeis, called Maestro Martino or Martino of Comowas an Italian 15th-century culinary expert who was unequalled in his field at the time and could be considered the Western world’s first celebrity chef.

Member feedback about Volhptate da Como: Beta vulgaris topic Beta vulgaris beet is a plant which is included in Betoideae subfamily in the Amaranthaceae family.

Member feedback about Beta vulgaris: Plants with sequenced genomes Revolvy Brain revolvybrain. Chestnut pie topic Chestnut pie with beef Chestnut pie is a pie prepared with chestnuts as a primary ingredient. Member feedback about Chestnut pie: Italian cuisine topic Some typical Italian gastronomic products in a window display in Imola Pizza is one of the world’s most popular foods and a common fast food item Italian cuisine is food typical of Italy.

Member feedback about Italian cuisine: Italian cuisine Revolvy Brain revolvybrain. Member feedback about List of Italian dishes: Timeline of Venice topic The following is a timeline of the history of the city of Venice, Veneto, Italy.

Member feedback about Timeline of Venice: Cities and towns in Veneto Revolvy Brain revolvybrain. Vino Greco topic Vino Greco is the name of a wine style which originated, at least 2, years ago, as an Italian imitation of the sweet, strong Greek wines that were exported to Italy at the period of the Roman Republic and Roman Empire. Member feedback about Vino Greco: Italian wine Revolvy Brain revolvybrain.

Medieval cuisine topic A group of peasants sharing a simple meal of bread and drink; Livre du roi Modus et de la reine Ratio, 14th century.

Member feedback about Medieval cuisine: Historical foods Revolvy Brain revolvybrain.