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Medical, gastronomic, and artistic recipes are compiled, read, and used by both professionals and enthusiasts, they pose editorial challenges and inform us about the syntax of everyday language and specialized vocabulary. In this volume, art historians, paleographers, and linguists analyze the content, authors/compilers, and sources of early modern Italian recipe books, against the backdrop of the European scholarly tradition.
Federica Cugno, Francesca Geymonat e Margherita Quaglino, Università di Torino, Italia.
Federica Cugno, Francesca Geymonat and Margherita Quaglino, Università di Torino, Italy.