Von der eerlichen, zimlichen, auch erlaubten Wolust des leibs, Sich inn essen, trincken, kurtzweil und allerlay unnd mancherlay Creaturen unnd gaabenn Gottes, Visch, Vögel, Wildpret, Frucht der erden¿

PLATINA, Bartolomeo / PACIOMONTANUS, Stephan Vigilius (trans.)

Editorial: Steiner, 1542
Usado / Hardcover / Cantidad: 0
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(10) ff., LXV ff. [ff. 35 misnumbered 47; 37 misnumbered 36; 59 misnumbered 60] with 28 woodcuts., the first 4 with partial early handcolor. Bound in contemporary velum wallet binding, spine with silver paint and MS title; text block loosening; t-p dusty and with some finger-soiling, some scattered staining, a few marginal tears, but mainly a very well-preserved copy with woodcuts in excellent impression and minimal foxing to pages. Very rare sole edition of the first German translation of Platina¿s definitive De honesta voluptate et valetudine, the first printed cookbook (1474), here illustrated for the first time with 28 woodcuts, many of which were executed by Schäufelein and Burgkmair. According to the translator¿s preface, the present vernacular rendering was intended not only to bring the delicious bounty of God¿s creation to German tables, but also as a medical guide and codification of the Ancient Greek and contemporary Humanist science of dietetics ¿ the pursuit of a healthy lifestyle based on eating the correct foods at the correct times. Platina¿s work is divided into ten chapters, or books. The preface by Stephan Vigilius is addressed to ¿lovers of noble Medicine and Medicaments¿, and touts the book as a valuable guide to the true art of healthful eating ¿ contrasted here with Epicureanism (over-eating, self-indulgence, etc.). According to Vigilius a healthy regimen begins at the table, and the proper order of repast, for example, must always be followed (soup first, etc.). The ten books of Platina¿s treatise are arranged thematically to cover everything from vegetable-tending to fish-farming to the preparation of all types of bird and beast, often utilizing spices including saffron and pepper. Books 5-10 are filled with hundreds of recipes, mainly derived from a manuscript prepared by the greatest celebrity chef of the 15th century, Maestro Martino de Como. Platina incorporates some 261 recipe entries included in Martino¿s manuscript cookery book, ranging from the simple (frittatas, sausages, and pasta), to the exotic (¿to dress a peacock with all his feathers¿). Vigilius¿ translation is not to be confused with the far more common, but spurious, Kochenmeisterei falsely attributed to Platina which appeared in Augsburg and Strasburg in numerous editions during the 1530s. The present, true translation of Platina was published only once and contains a far more elaborate programme of illustration (with cuts by e.g., Burgkmair and Schäfeulein) than its contemporary rivals. Platina¿s widely popular ¿guide to good living¿ formed a cornerstone of Humanist interest in dietetics prompted in part by the rediscovery of Greek texts on the subject. Other vernacular translations of Platina preceded the German by a number of decades: Italian (1487) and French (1505). According to Milham, all are very rare in census. We have been able to trace definitively 18 of the total 28 woodcuts, 16 of which were executed by Hans Schäufelein and utilized in a large number of productions by the publisher Steiner (Oldenbourg, L 204-244). The full-page, beautifully engraved woodcut on the verso of b4v is derived from Burgkmair¿s famous Weisskunig suite (Hollstein # 458), prepared in the early 16th century but never published. The remaining 10 woodcuts bear some similarity to Burgkmair¿s cuts but have yet to be identified, despite consultation with several art historians (with thanks to Dr. Ashley West and Dr. Deborah Krohn for their assistance in this matter). Provenance: with ex-libris of Joseph Wunsch and Ex. Bibliotheca F.Z.M.Hauslab. N° de ref. de la librería

Detalles bibliográficos

Título: Von der eerlichen, zimlichen, auch erlaubten...
Editorial: Steiner
Año de publicación: 1542
Encuadernación: Hardcover
Condición del libro: Very Good

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