| 英文摘要 |
From the Middle Ages there is no amateur, let alone scholarly, discourse about cuisine. We lack, for example, an equivalent to the treatise by the Emperor Frederick II on hunting with falcons. What European prince or intellectual ever discussed how to roast swans or what sauce should accompany eels? Only in 1470 with Bartolomeo Sacchi, who wrote under the name of Platina, do we find a learned disquisition on the delights of cuisine, entitled De honeste voluptate et valetudine (On Right Dining and Good Pleasure) (Platina). |
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