Tommaso Astarita: The Italian Baroque Table, cooking and entertaining from the Golden Age of Napels & Antonio Latini's 'The Modern Steward, or the Art of preparing banquets well'. A complete English translation & Antonio Latini: Lo Scalco alla Moderna

Authors

  • Gillian Riley Independent Scholar Author

DOI:

https://doi.org/10.1558/ppc.27754

Keywords:

Italian, Napels, cooking, entertaining, preparing banquets, Steward, banquets

Abstract

Tommaso Astarita: The Italian Baroque Table, cooking and entertaining from the Golden Age of Napels: ACMRS Tempe, Arizona, 2014: 308 pp., hardback, originally priced at £55, but currently available from Book Depository for £12.06.

Tommaso Asterita, ed. and trans.: Antonio Latini's 'The Modern Steward, or the Art of preparing banquets well'. A complete English translation: ARC Humanities Press, Leeds, 2019: 444 pp., hardback, was £104, but currently available at £14.99 from Postscript.

Antonio Latini: Lo Scalco alla Moderna: 2 volumes, Naples, 1692-1694: facsimile edition, from the copy in Harlan and Delia Walker's library, Bibliotheca Culinaria, Lodi, 1993: 606 and 256 pp., currently only available second hand.

Author Biography

  • Gillian Riley , Independent Scholar

    Gillian Riley is author of the Oxford Companion to Italian Food and omniscient about food in art.

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Published

2022-12-01

Issue

PPC 124 (2022)

Section

Book Reviews

How to Cite

Tommaso Astarita: The Italian Baroque Table, cooking and entertaining from the Golden Age of Napels & Antonio Latini’s ’The Modern Steward, or the Art of preparing banquets well’. A complete English translation & Antonio Latini: Lo Scalco alla Moderna. (2022). Petits Propos Culinaires, 125-126. https://doi.org/10.1558/ppc.27754