Arturo Martini. I capolavori
Treviso, Museo “luigi Bailo”, March 31 - July 30, 2023.
Edited by Stringa Nico and Fabrizio Malachin.
Cornuda, 2023; paperback, pp. 278, col. ill., cm 23x29.
cover price: € 33.00
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Books included in the offer:
Arturo Martini. I capolavori
Treviso, Museo “luigi Bailo”, March 31 - July 30, 2023.
Edited by Stringa Nico and Fabrizio Malachin.
Cornuda, 2023; paperback, pp. 278, col. ill., cm 23x29.
FREE (cover price: € 33.00)
Studi su Arturo Martini. Per Ofelia
Edited by Matteo Ceriana and Claudia Gian Ferrari.
Milano, Atti del Covegno, 19 maggio 2008.
Milano, 2009; paperback, pp. 136, 97 b/w ill., cm 17x24.
FREE (cover price: € 29.00)
Canova. L'invenzione della gloria. Disegni, dipinti e sculture.
Genova, Palazzo Reale, April 16 - July 24, 2016.
Edited by Giuliana Ericani and Franceasco Leone.
Roma, 2016; paperback, pp. 306, col. ill., col. plates, cm 23x30.
FREE (cover price: € 35.00)
Opera of Bartolomeo Scappi (1570). L'arte et Prudenza d'un Maestro Cuoco (the Art and Craft of a Master Cook)
Terence Scully
University of Toronto Press
Toronto, 2011; paperback, pp. 800, 27 b/w and col. ill., cm 17x23.
ISBN: 1-4426-1148-0 - EAN13: 9781442611481
Subject: Societies and Customs
Period: 1400-1800 (XV-XVIII) Renaissance
Languages:
Weight: 1.07 kg
'Terence Scully has done a beautiful job preparing this book. This is the first translation into English; it is highly readable, and many fans of cooking will enjoy sifting through its voluminous entries With a number of books on the history of cuisine to his credit, Terence Scully is, beyond question, a culinary expert.' -- Robert Applebaum Times Higher Education Book of the Week, April 2009 'Scully's volume makes a monumental contribution to the burgeoning field of Renaissance and early modern food studies and has much to contribute to contemporary discussions of material and cultural history.' -- Deborah L. Krohn Renaissance Quarterly '[The Opera of Bartolomeo Scappi provides information on hundreds of topics ranging from how to prepare frog's legs for popes to the preparation of pickled tuna and a potion of dried figs, jujubes, currants, and liquorice for the sick. The detailed annotation makes this a valuable source of factual information that can illumine the whole world of late medieval and Renaissance cookery.' -- Medium Aerum niversity.
Marcello Piacentini. Maestro di Edilizia cittadina e di Disegno urbano