Английская Википедия:Bartolomeo Scappi
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Bartolomeo Scappi (Шаблон:Circa – 13 April 1577) was a famous Italian Renaissance chef. He came from Dumenza in Lombardy, according to the inscription on a stone plaque in the church of Luino.[1] In April 1536, he organised a banquet while in the service of Cardinal Lorenzo Campeggio.[2] He served several other cardinals after this, then began to serve pope Pius IV, entering the service of the Vatican kitchen. He continued to work as a chef for the pope Pius V. Scappi is often considered one of the first internationally renowned celebrity chefs.
He gained new fame in 1570 when his monumental cookbook, Шаблон:Lang, was published. In the book, he lists about 1,000 recipes of Renaissance cuisine and describes cooking techniques and tools, giving the first known picture of a fork.[3] He declared Parmesan to be the best cheese on earth,[4] and noted that "the liver of [a] domestic goose raised by the Jews is of extreme size and weighs [between] two and three pounds",[5] indicating that Jews of the time were practising the force-feeding used to produce foie gras. Reprints of Opera were continually published from 1570 to 1643.[6]
Scappi died on 13 April 1577, and was buried in the church of Шаблон:Ill in Rome, dedicated to cooks and bakers.[7]
The Opera dell'arte del cucinare was partially translated into Spanish (Libro de cozina, 1599, by Шаблон:Ill) and Dutch (Koocboec oft familieren keukenboec, 1612, by Antonius Magirus).[8][9] There is an English translation by the food historian Terence Scully (2008)[10] and modern Dutch translation by Ike Cialona (2015).[11]
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- ↑ Шаблон:Harv.
- ↑ Coquinaria – An Italian recipe from the sixteenth century URL accessed 31 December 2006.
- ↑ Шаблон:Harv.
- ↑ Шаблон:Harv.
- ↑ Шаблон:Harv.
- ↑ Шаблон:Harv.
- ↑ Шаблон:Harv.
- ↑ Шаблон:Harv.
- ↑ Schildermans – A Dutch translation of Bartolomeo Scappi’s Opera (1612) Шаблон:Webarchive URL accessed 19 December 2007.
- ↑ Шаблон:Cite web
- ↑ Шаблон:Cite web
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