In the following century, similar writings were published by Salvatore Massonio (1554–1624) of L’Aquilia, under the title l'Archidipno, ovvero dell'Insalata e dell'uso di essa, (Archidipno, or Lettuce and its Uses) published in Venice in 1627. There is also the work of Giacomo Castelvetro (1546-1616) of Modena. His manuscript, Brieve racconto di tutte le radici di tutte le erbe e di tutti i frutti che crudi o cotti in Italia si mangiano, ( A brief summary of all the roots, herbs and fruit that are eaten raw or coked in Italy) was written on July 11, 1614 and has been held in England where Castelvetro was a student. The text was conserved at Cambridge until our times, and was published by Luigi Firpo in Gastronomia del Rinascimento (Gastronomy in the Renaissance) in 1974.
In addition to the treatises on the culinary arts, there was a vast publication of works on diet, written by doctors particularly interested in food. This interest was handed down by the ancient science of Hippocrates and Galen and by the medieval followers of the Salernitana School. A key to understanding diet remained the classic theory of the “humors” – warm, cold, moist and dry – that were believed to exist in every substance and organism.  They should also be kept in balance: illness was believed to derive from unbalanced humor and a simple, natural diet was the best cure for reestablishing a lost physiological balance. The scope of these treatises was not, however, exclusively medical: the description of the effects of food is often accompanied by instructions taken from the gastronomic world.