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Platina's on Right Pleasure and Good Health: A Critical Abridgement and Translation of De Honesta Voluptate Et Valetudine
Bartolomeo Platina, originally named Sacchi (1421 – 1481) was an Italian Renaissance writer. He first enlisted as a soldier, and was then appointed tutor to the sons of the Marquis Ludovico II Gonzaga. In 1457, he went to Florence, and studied under the Greek scholar Argyropulos. In 1462 he proceeded to Rome, probably in the suite of Cardinal Francesco Gonzaga. After Pius II had reorganized the College of Abbreviators (1463), and increased the number to seventy, Platina, in May 1464, was elected a member. Probably in the summer of 1465 Platina composed De honesta voluptate et valetudine ("On honourable pleasure and health"). This first printed cookbook, a monument of medieval cuisine in Renaissance intellectual trappings, left the press in 1474 and ran into dozens of editions, disseminating Roman ideas about fine dining throughout Western Europe. In a high moralizing display of humanist learning Platina embedded recipes cribbed from a professional chef, Maestro Martino de' Rossi of Como, whom he had encountered in the summer of 1463 at Albano, where Platina was the guest of Martino's employer, a cardinal.
220 pages, Paperback
First published January 1, 1998
About the author
Platina
77 books1 followerBartolomeo Platina, originally named Sacchi (1421 – 1481) was an Italian Renaissance writer.
He first enlisted as a soldier, and was then appointed tutor to the sons of the Marquis Ludovico II Gonzaga. In 1457, he went to Florence, and studied under the Greek scholar Argyropulos. In 1462 he proceeded to Rome, probably in the suite of Cardinal Francesco Gonzaga. After Pius II had reorganized the College of Abbreviators (1463), and increased the number to seventy, Platina, in May 1464, was elected a member.
Probably in the summer of 1465 Platina composed De honesta voluptate et valetudine ("On honourable pleasure and health"). This first printed cookbook, a monument of medieval cuisine in Renaissance intellectual trappings, left the press in 1474 and ran into dozens of editions, disseminating Roman ideas about fine dining throughout Western Europe. In a high moralizing display of humanist learning Platina embedded recipes cribbed from a professional chef, Maestro Martino de' Rossi of Como, whom he had encountered in the summer of 1463 at Albano, where Platina was the guest of Martino's employer, a cardinal.
He first enlisted as a soldier, and was then appointed tutor to the sons of the Marquis Ludovico II Gonzaga. In 1457, he went to Florence, and studied under the Greek scholar Argyropulos. In 1462 he proceeded to Rome, probably in the suite of Cardinal Francesco Gonzaga. After Pius II had reorganized the College of Abbreviators (1463), and increased the number to seventy, Platina, in May 1464, was elected a member.
Probably in the summer of 1465 Platina composed De honesta voluptate et valetudine ("On honourable pleasure and health"). This first printed cookbook, a monument of medieval cuisine in Renaissance intellectual trappings, left the press in 1474 and ran into dozens of editions, disseminating Roman ideas about fine dining throughout Western Europe. In a high moralizing display of humanist learning Platina embedded recipes cribbed from a professional chef, Maestro Martino de' Rossi of Como, whom he had encountered in the summer of 1463 at Albano, where Platina was the guest of Martino's employer, a cardinal.
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Displaying 1 of 1 review
February 13, 2009
love the language, love the topic, love the attitude. Pertinent quote: Cumin is very pleasant to a dove.
There's a section on "how to go to bed."
There's a section on "how to go to bed."
Displaying 1 of 1 review