Category: Translation
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Scappi’s Month of May
Moving on with Scappi’s Opera, here is my translation of Book IV, the Month of May. We continue to enjoy the springtime delights of lamb, kid, and every kind of poulry. There’s one long menu with no meat but veal, prepared in more than a dozen ways. And there’s a continues abundance of eggs, cream, Read more
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Scappi, Scully, and me
Here’s the beginning of my Bartolomeo Scappi blog. I’ve actually been dawdling through this for several years, first as a blog and later with the intention of creating a proper, printable book. Fellow Renaissance food enthusiasts will know that Bartolomeo Scappi’s 1570 Opera dell’arte del cucinare is one of the earliest professional cooking manuals, and Read more