Terence Scully

La Suite anonyme de la Court d’Amours

Le Court d’Amours de Mahieu le Poirier

Loren Calder

Helen Melichercik

Iuri Samarin and Baroness Rahden were intelligent and cultured people who moved easily in nineteenth-century Russian and European society and whose comments on leading personalities, religious, political, and social questions still have relevance for today. The Correspondence of Iu Samarin and Baroness Rahden introduces the reader to a side of Russian intellectual life that deserves more attention than it has generally received, if only because it opens the door to a broader view of Russian society. Iuri Samarin was one of the most prominent and effective Slavophils, exerting a powerful influence on the development of Russian society in his lifetime as a political reformer and publicist. His work deserves attention, and this correspondence reveals much about the quality of his learning, his personality and character, and his philosophy of politics and religion.

1861-1876

The Correspondence of Iu Samarin and Baroness Rahden

Bartolomeo Scappi

Scappi's Opera presents more than one thousand recipes along with menus that comprise up to a hundred dishes, while also commenting on a cook's responsibilities.

The Opera of Bartolomeo Scappi (1570)

Pierpont Morgan Library

Cuoco Napoletano

Feasting as a window into medieval Italian culture

Bartolomeo Scappi (c. 1500-1577) was arguably the most famous chef of the Italian Renaissance. He oversaw the preparation of meals for several Cardinals and was such a master of his profession that he became the personal cook for two Popes. At the culmination of his prolific career he compiled the largest cookery treatise of the period to instruct an apprentice on the full craft of fine cuisine, its methods, ingredients, and recipes. Accompanying his book was a set of unique and precious engravings that show the ideal kitchen of his day, its operations and myriad utensils, and are exquisitely reproduced in this volume. Scappi's Opera presents more than one thousand recipes along with menus that comprise up to a hundred dishes, while also commenting on a cook's responsibilities. Scappi also included a fascinating account of a pope's funeral and the complex procedures for feeding the cardinals during the ensuing conclave. His recipes inherit medieval culinary customs, but also anticipate modern Italian cookery with a segment of 230 recipes for pastry of plain and flaky dough (torte, ciambelle, pastizzi, crostate) and pasta (tortellini, tagliatelli, struffoli, ravioli, pizza). Terence Scully presents the first English translation of the work. His aim is to make the recipes and the broad experience of this sophisticated papal cook accessible to a modern English audience interested in the culinary expertise and gastronomic refinement within the most civilized niche of Renaissance society.

Terence Scully

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