Antonio Latini’s "The Modern Steward, or The Art of Preparing Banquets Well"
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B06=Tommaso Astarita
banquets
Baroque History
Category1=Non-Fiction
Category=DSBD
Category=HBLH
Category=HBTB
Category=NHAP
Category=WBA
cooking
COP=United States
cultural life
Delivery_Delivery within 10-20 working days
early modern Italy
eq_bestseller
eq_biography-true-stories
eq_history
eq_isMigrated=2
eq_nobargain
eq_non-fiction
fasting
feasting
food
Italian cooking
Language_English
material culture
Naples
PA=Not available (reason unspecified)
Price_€100 and above
PS=Active
softlaunch
Product details
- ISBN 9781641893343
- Dimensions: 156 x 234mm
- Publication Date: 30 Nov 2019
- Publisher: Arc Humanities Press
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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Latini’s masterpiece of Baroque cooking and household management was the first book to publish recipes using tomatoes and chilli peppers. This first complete English translation presents the text with contextual introduction and notes to aid the reader’s understanding. The Modern Steward was published in Naples in 1692-94, when the city was a major cultural centre. It includes a wealth of recipes, plus discussions of the kitchen and serving staff, setting the table, menus, protocol, entertainment, and wines. There are also sections on health, accounts of specific banquets, and even a description of an eruption of Vesuvius. It is the last great book of the Italian Renaissance and Baroque cooking tradition. Latini was also interested in local ingredients and customs, and open to new French trends. The book will interest historians of early modern Italy, food, material culture, and the social and cultural life of the European elites, as well as connoisseurs of fine dining, and cooks.
Tommaso Astarita is a native of Naples and Professor of History at Georgetown University.
