The-Epulario-msg - 3/28/20

Comments on "The Epulario", a 1598 Italian cookbook on how to "prepare all kinds of Flesh, Floules or Fishes.", Sources.

NOTE: See also the files: Curye-on-Ingl-msg, cookbooks-SCA-msg, cookbooks-bib, cb-novices-msg, books-food-msg, Asian-Cul-Bks-bib, 16thC-cookbk-bib.

************************************************************************
NOTICE -

This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.

This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org

I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.

The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.

Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).

Thank you,
    Mark S. Harris                  AKA:  THLord Stefan li Rous
                                          Stefan at florilegium.org
************************************************************************

Date: Sun, 08 Aug 2010 11:05:59 -0700
From: David Walddon <david at vastrepast.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] The Epulario

I am desperately trying to find out the original size and other details about "The Epulario".
I know that the microfilm is in Early English Books, but I do not have any information on the original book.
Does anyone know these details?
The information from the title page is below.

Eduardo 

Epulario,
Or,
The Italian Banquet:
Wherein is showed the maner how to dresse and
prepare all kinds of Flesh, Floules or Fishes.

As also how to make Sauces, Tartes, Pies, &c.  After the
maner of all Countries.

With an addition of many other profitable and ne-
cessary things. 

Translated out of Italian and into English.

LONDON,
Printed by A.I. for William Barley, and are to
bee sold at his shop in Gratious street,
neere Leaden-hall 1598.


Date: Sun, 08 Aug 2010 15:36:43 -0400
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] The Epulario

On Aug 8, 2010, at 2:05 PM, David Walddon wrote:
<<< I am desperately trying to find out the original size and other  
details about "The Epulario". >>>

It's also up on EEBO. Part of the problem is that it was unpaged. It's  
listed in the cataloguing records as [80] p.  I have a print-out from  
both EEBo and the UMI microfilms. I also have the Falconwood Press  
edition from 1990.

London Printed by A[dam] I[slip] for William Barley, and are to bee  
sold at his shop in Gratious street, neere Leaden-hall 1598

Holy S***!

It's being sold on Amazon!
EARLY HISTORY OF FOOD. Imagine holding history in your hands. Now you  
can. Digitally preserved and previously accessible only through  
libraries as Early English Books Online, this rare material is now  
available in single print editions. Thousands of books written between  
1475 and 1700 can be delivered to your doorstep in individual volumes  
of high quality historical reproductions. This collection combines the  
commercial aspects of food handling, preservation and supply to the  
more specific aspects of canning and preserving, meat carving, brewing  
beer and even candy-making with fruits and flowers, with a large  
resource of cookery and recipe books. Paperback: 88 pages; Publisher:  
EEBO Editions, ProQuest (July 13, 2010) Language: English

ISBN-10: 1171324464 ISBN-13: 978-1171324461

So this would be brand-new and priced on Amazon at $14.63.

They also list
A booke of cookerie and the order of meates to bee serued to the  
table, both for flesh and fish dayes With many excellent wayes for the  
dressing of all vsuall sortes of meates. (1629)

There's 13 listed under food and cookery.

Wow.  I asked EEBO years ago if they would consider doing something  
like this and now they have!

Johnna


Date: Sun, 08 Aug 2010 15:49:39 -0400
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] The Epulario

That address has been invalid for years and years and years.
She went out business in the mid '90's ???

Johnnae

On Aug 8, 2010, at 3:42 PM, Daniel & Elizabeth Phelps wrote:
<<< I've a comb bound version put out by Flaconwood Press, 193 Colonie  
Street, Albany, New York 12210-2501

The info says to make the checks payable to "Susan J. Evans".

Daniel >>>


Date: Sun, 8 Aug 2010 15:08:24 -0500
From: "Terry Decker" <t.d.decker at att.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] The Epulario

I haven't seen any information on the actual size of the volume, however, 
this edition of the Epulario is an Elizabethean quarto.  That means the book 
consists of single sheets of paper being folded twice to produce four leaves 
(8 pages).  The common height for quarto editions 11 to 12 inches high and 8 
or 9 inches wide, but keep in mind that actual standardization of publishing 
sizes is a 19th Century "thang" and Elizabethean quartos have some 
variation.  The printing is Black Letter.  The number of pages is 80 
(according to the EEBO catalog).  A modern printing by the EEBO runs 88 
pages.

Bear


Date: Sun, 08 Aug 2010 16:25:45 -0400
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] The Epulario

The Huntington has a copy of course. In fact it's the copy they microfilmed and have up on EEBO.

Cataloguing reads:

Title Epulario, or The Italian banquet: wherein is shewed the maner how to dresse and prepare all kind of flesh, foules or fishes. As also how to make sauces, tartes, pies, &c. After the maner of all countries. With an addition of many other profitable and necessary things. Translated out of Italian into English

Imprint London : Printed by A[dam] I[slip] for William Barley, and are  
to bee sold at his shop in Gratious street, neere Leaden-hall, 1598

Description [80] p. ; (4to)

Note A translation of: Opera nova chiamata Epulario

Printer's name from STC Signatures: [A]? B-L? (-L4)

Running title reads: The Italian banquet

Heh copy Binding by Riviere. Trimmed.
Provenance: Caldecott copy; collated by W.C.M., 19 Sept. 1868; binding  
stamped with monogram of William Henry Miller Bibl refs

STC (2nd ed.), 10433 ESTC (RLIN), S105525

LoC gives their copy as Description: [80] p. ; 19 cm. (4to)
Signatures: [A]1 B-K? L?(-L4)

Johnna


Date: Sun, 08 Aug 2010 17:17:01 -0700
From: Susan Fox <selene at earthlink.net>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] The Epulario

I would not worry much if you didn't find your own copy.  It does not cover much new material that was not in Maestro Martino's much, um, emulated work, LIBRO DE ARTE COQUINARIA and succeeding Italian cookery tomes.  My opinion only, your mileage may vary, etc.

Selene C.


Date: Sun, 08 Aug 2010 20:42:15 -0400
From: Sam Wallace <guillaumedep at gmail.com>
To: sca-cooks at lists.ansteorra.org
Subject: Re: [Sca-cooks] The Epulario

 Eduardo,

You might look here for the original - as in the Italian version - if that helps:
http://www.academiabarilla.com/academia/digital-gastronomic-library/a5ec10ebe8e0456ea3928981b43665b7.aspx

Guillaume
*******************
I am desperately trying to find out the original size and other details about "The Epulario". I know that the microfilm is in Early English Books, but I do not have any information on the original book. Does anyone know these details? The information from the title page is below. 

Eduardo

<the end>
Edited by Mark S. Harris	The-Epulario-msg	4 of 4