A bibliography on Bartolomeo Platina by Thomas Gloning.
NOTE: See also the files: cb-rv-Platina-msg, cookbooks-msg, cookbooks-bib, merch-cookbks-msg, online-ckbks-msg, p-Italy-food-bib, 16thC-cookbk-bib.
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Date: Wed, 06 Sep 2000 01:09:40 +0200
From: TG <gloning at Mailer.Uni-Marburg.DE>
Subject: Re: SC - Bartolomeo Sacchi, called Platina
> I've decided I'm going to use Platina as the figure for my paper, even if he
> isn't a cook per se, he is someone who I can get a sufficient amount of info
> on to write a paper (and he looks like he'll be interesting to read about).
> Other than Milham's translation of De Honustae Voluptae... (On Right Good
> Health and Pleasure) can people here suggest any books I may want to look
> into?
Here are some bibliographical notes on Platina and his culinary source,
Maestro Martino:
Beck, L.N.: Praise is due Bartolomeo Platina. A note on the
librarian-author of the first cookbook. In: Quarterly Journal of the
Library of Congress 32 (1975) 238-253.
Benporat, Cl.: Maestro Martino e i suoi ricettari. In: Appunti di
gastronomia 14 (June 1994) 5-13.
Benporat, Cl.: Il recettario di Martino de Rubeis nel contesto della
cucina rinascimentale italiana. In: Appunti di gastronomia 13 (Feb.
1994) 5-14.
Benporat, C.: Cucina italiana del quattrocento. Florenz 1996 (Biblioteca
dell'Archivum Romanicum 272).
Bertoluzza, A.: Libro di cucina del Maestro Martino de Rossi. Cucina
tardomedioevale in uso alle corti degli Sforza, dei Visconti e nel
Principato Vescovile di Trento. Trento 1993.
Campana, A. (ed.): Bartolomeo Sacchi, il Platina (Piadena 1421 - Roma
1481). Atti del convegno Internazionale di Studi per il V Cententario
(Cremona 1981). Padua 1986.
Faccioli, E.: Arte della cucina. Libri di ricette, testi sopra lo
scalco, il trinciante e i vini dal XIV al XIX secolo. Zwei Bände.
Mailand 1966.
Laurioux, B.: I libri di cucina italiani alla fine del medioevo: un
nuovo bilancio. In: Archivio Storico Italiano 154 (1996) 45-54.
Maestro Martino: Libro de arte coquinaria. In: Faccioli, E. (Hg.): Arte
della cucina. Band 1. Mailand 1966, 115-204.
Martino da Como - Libro de arte coquinaria composto per lo egregio
maestro Martino coquo olim del Reverendiss. Monsignor Camorlengo et
Patriarcha de Aquileia. Handschrift, Washington: Library of Congress, De
Ricci 153 (15. Jahrhundert).
Martino da Como: Libro de Arte Coquinaria. In: Faccioli, E. (ed.): Arte
della cucina. Vol. I. Milano 1966, 115-204.
Martino da Como: Maestro Martino da Como, »Libro de Arte Coquinaria«. A
cura di E. Montorfano e con introduzione di E. Travi. Mailand 1990.
[Faksimile und Transkription der Handschrift `Washington, Library of
Congress, De Ricci 153'.]
Martino da Como: Libro de arte coquinaria. Premessa e commenti di P.
Micoli. Udine (Società Filologica Friulana/ Arti Grafiche Friulane)
1994. [Text nach der Ausgabe Faccioli 1966.]
Michelutti, M.: Di un salutare umanista e di un piacevole tipografo.
Udine 1994.
Milham, M.E.: The manuscripts of Platina »De honesta voluptate« and its
source, Martino. In: Scriptorium 26 (1972) 127-129.
Milham, M.E.: The latin editions of Platina's »De honesta voluptate«.
In: Gutenberg-Jahrbuch 52 (1977) 57-63.
Milham, M.E.: The vernacular editions of Platina's »De honesta
voluptate«. In: Gutenberg-Jahrbuch 54 (1979) 87-95.
Milham, M.E.: New Aspects of »De honesta voluptate ac valitudine«. In:
Campana, A./ Masotti, P. Medioli (eds.): Bartolomeo Sacchi il Platina.
Padua 1986, 91-96.
Milham, M.E.: Platina and papal politics. In: Lambert, C. (Dir.): Du
manuscrit à la table. Montréal/ Paris 1992, 81-84.
Milham, M.E.: Platina and Martino's Libro de arte coquinaria. In: Acta
Conventus Neo-Latini Hafniensis. Ed. by. A. Moss et al., general editor:
Rh. Schnur. Binghampton, NY 1994, 669-673 (MRTS 120).
Milham, M.E.: Martino and his De re coquinaria. In: Medieval food and
drink. The Center for Medieval and Early Renaissance Studies, vol. 21.
Binghampton, NY 1995, 62-66.
Platina Cremonensis. Von der eerlichen zimlichen, auch erlaubten Wolust
des Leibs, sich inn essen, trincken, kürtzweil &c (...). Durch Bap.
Platinam (...) verteütscht, durch M. Stephanum Vigilium Pacimontanum.
Augsburg (Stayner) 1542. Nachdruck Hildesheim/ New York 1980.
Platina, B.: Von der Bäpst vnd Keiser leben. Von Petro vnnd Tiberio an
biß auff Carolum V. und Paulum III. Des Jars MDXLVI continuirt und
zusammengetragen. Straßburg (Rihel) 1546.
Platina, B.: Il piacere onesto e la buona salute. Hg. von E. Faccioli.
Turin 1985.
Platina: Platyne De Honesta Voluptate: & Valitudine (Cividale: Gerardus
de Flandria 1480). Reprint Udine (Società Filologica Friuliana/ Arti
Grafiche Friulane) 1994.
Platina: On right pleasure and good health. A critical edition and
translation of »De honesta voluptate et valetudine« by M.E. Milham.
Tempe, Arizona 1998 (Medieval & Renaissance Texts & Studies 168).
Scully, T. (ed.): Cuoco Napoletano. The Neapolitan recipe collection
(New York, Pierpont Morgan Library, MS Bühler, 19). A critical edition
and English translation. Initially with the collaboration of R. Grewe.
Ann Arbor (Univ. of Michigan Press) 2000.
Vehling, J.D.: Martino and Platina, exponents of Renaissance cookery.
In: Hotel Bulletin and Nation's Chefs (October 1932) 192-195.
Vehling, J.D.: Platina and the rebirth of man. Chicago 1941.
Von Speisen. Natürlichen vnd Kreuter Wein/ aller verstandt. Vber den
zuosatz viler bewerter künst/ insonders fleissig gebessert vnd
corrigirt. Auß Apitio, Platina, Varrone. Bapt. Fiera &c. Frankfurt a.M.
1531. Nachdruck hg. von M. Lemmer. München 1984.
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