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Until recently, recipes from the Middle Ages were published in a limited number of often hard-to-find single subject cookbooks or publications making it difficult to study medieval cuisine. Thanks to Enrico Carnevale Schianca, a culinary historian with a law degree from the University of Pavia, member of the Study Center of the Italian Academy of Cuisine, and contributor to Italian magazine “Appunti di gastonomia,” this is no longer the case. Carnevale Schianca recognized that a synoptic view of the medieval Italian cuisine was missing from his library and decided to publish, after years of research, a book on the subject. Organized in the form of a glossary, the cookbook is extraordinarily rich in stories, references and cross-references. The text, which includes lexical detail that are often overlooked, contains information on food as medicine, of fundamental importance to medieval culture. He also investigates the precursors to medieval Italian cuisine and its relation with other European cuisines of the time, helping to explain the origin of certain recipes and spread of many preparations that are still around today.
Having collected 7,000 recipes, gathered from manuscripts in Italy and abroad, Carnevale Schianca presents more than 2,500 entries in order to highlight the different culinary styles. The recipes have been reworked to make them feasible to prepare in a modern kitchen and are unexpectedly pleasing to contemporary palates. Knowledge and flavors that come from afar, but that also preserve the roots of modern taste.

La cucina medievale: lessico, storia, preparazioni. (Medieval cuisine: lexicon, history, preparaions.)

Firenze, Leo S. Olschki, 2011

Edizioni Leo S. Olschki

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