Description
In the fifteenth century, Venice was the first Italian centre to produce and disseminate books printed using mobile printing presses throughout Europe, thanks to the resourcefulness of many printer-publishers - such as Giovanni da Spira and Aldo Manuzio - and the prudence of the Veneto Senate, which immediately realised the importance (also commercial) of this new means of disseminating ideas. The Serenissima also played an important role in forming a different way of understanding gastronomy through the publication of cookbooks - some of which were famous, such as those by Cristoforo Messisbugo, Bartolomeo Scappi, Platina and Panunto - which introduced chefs and lovers of good food to the elaborate dishes that were served at the sumptuous court banquets of the major Italian princes: unusual recipes, faithful to the taste of the time, such as salt cod with black butter, capon in French fracassea, dried merlucce and eel cake from Lent... but also practical advice on how to order the dishes with grace and perfection or how to chop the meat by playing acrobatic games to leave the diners amazed.
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In the fifteenth century, Venice was the first Italian centre to produce and disseminate books printed using mobile printing presses throughout Europe, thanks to the resourcefulness of many printer-publishers - such as Giovanni da Spira and Aldo Manuzio - and the prudence of the Veneto Senate, which immediately realised the importance (also commercial) of this new means of disseminating ideas. The Serenissima also played an important role in forming a different way of understanding gastronomy through the publication of cookbooks - some of which were famous, such as those by Cristoforo Messisbugo, Bartolomeo Scappi, Platina and Panunto - which introduced chefs and lovers of good food to the elaborate dishes that were served at the sumptuous court banquets of the major Italian princes: unusual recipes, faithful to the taste of the time, such as salt cod with black butter, capon in French fracassea, dried merlucce and eel cake from Lent... but also practical advice on how to order the dishes with grace and perfection or how to chop the meat by playing acrobatic games to leave the diners amazed.
Author Biography
Flavio Birri. Venetian food writer (from the mainland) has published In the sign of cod, Cade a fagiolo and His Majesty the pig. He deals with "Food Culture&Communications" collaborating with several food and wine magazines and in particular with the monthly magazine "Gambero Rosso".
In addition to his publicity activities, he has also worked as a trainer: he is currently a contract lecturer at the Ca' Foscari Challenge School in the Master's course "Food and Wine Culture".
Helvetia Editrice
Edizioni Helvetia was born in 1972 from an idea of the poet and musician Gianni Spagnol who, after a six-year experience in Zurich as a printer at an important publishing complex, wanted to found in Venice - between Campo San Rocco and Campo San Tomà, not far from the Frari Church - a printing house/publishing house that would promote and stimulate the historical-literary production of the Venetian and Venetian area in detail. Then, with the 90s, the company was moved to the mainland. In 2006, with the acquisition by its granddaughter Daniela Spagnol, the name changed to Helvetia Editrice and the publications continued to explore themes linked to the territory, especially in the "Rosso Veneziano" series - which gathers historical curiosities, with a "popular" and mainly narrative slant - and the "VeneziaeVenetoVivo" series - more linked to pure historical non-fiction and documentation. Enriched with non-fiction and fiction, since 2019 Helvetia has been back in the game with two series that challenge the usual comfort zone by leaving the local territory: "Taccuini d'Autore" (Author's Notebooks), which collects books on the road, texts that travel and travel along the frontier of writing; and "Nuovi Territori" (New Territories), a line created to enhance new authors and unusual topics from experimental themes.
View all titlesBibliographic Information
- Publisher/Imprint Helvetia Editrice / Helvetia Editrice
- Publication Date June 2013
- Orginal LanguageItalian
- ISBN/Identifier 9788895215310
- Publication Country or regionItaly
- FormatBook
- Primary Price 13 EUR
- Pages144
- ReadershipGeneral
- Publish StatusPublished
- Original Language TitleCucina sotto torchio
- Original Language Authorsitalian
- Copyright Year2013
- Page size13 x 20 cm (13 x 20 cm) cm
- SeriesRosso Veneziano
- Series Part20
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