Platine (3 results)

brochure Couverture Illustrée. Condition: Très Bon État. 86 pages illustrées en format 21 - 30 cm.

--- 750 Gramm.

Superb copy of the rarest edition of Platina printed in the 16th century. "Edition that we have not seen" notes Vicaire (col. 694). The copy cited and described from the Arsenal Library in Toulouse is missing the remarkable title page in red and black. "We owe to Platina (1421-1481) the most important culinary treatise of the 15th century." (G. Oberlé). Platina's book will achieve international distribution and be translated into several languages. Thanks to this, it will renew European cuisine by Italianizing it. The primary concern that should guide, according to him, the cooks is to distribute joy, health, and well-being. He claims to follow Epicurus, Columella, and Apicius. In the 15th century, while the success of certain medieval culinary manuscripts is undeniable, it is with the invention of printing that recipes are disseminated more widely in Italy, Germany, and France. The first cookbook to benefit from this technology is De honesta voluptate et valetudine by Platina of Cremona, known as "Il Platina," pseudonym of Bartolomeo Sacchi (1421-1481)." Written in Latin and printed in Rome in 1473, this very original gastronomic treatise mixes literary reminiscences of antiquity, cooking recipes, and medieval medicine. More than a cookbook, De honesta voluptate et valetudine will serve as a "manual for good living" in humanist Europe of the 16th century. Platina was born in Piàdena, Cremona, Italy, in 1421. After a brief military career and studies in letters, he moved to Florence, where he became a tutor for the Medici family and associated with the city's humanists. In 1461, he settled in Rome, where he served as secretary to Cardinal Francesco Gonzaga and then as abbreviator for Popes Pius II and Paul II. In 1475, he was appointed head of the newly established Vatican Library. He then wrote the Liber de vita Christi ac pontificum omnium et Historia urbis Mantuae. However, his major work is De honesta voluptate et valetudine, written before 1467 and entrusted for printing in 1473 to Ulrich Han (1425-147.), one of Rome's first printers. Published anonymously, the work likely met with some success since a new edition appeared in 1475 in Venice (by Laurentius de Aquila & Sibyllinus Umber), this time with the author's name. Around twenty editions followed until the mid-16th century in Venice, Bologna, Cologne, Basel, and Strasbourg. In France, however, the work saw its widest diffusion thanks to the translation by Didier Christol (14.-15.), prior of Saint-Maurice near Montpellier, who added numerous comments to the text. The first French edition of 1505 was printed in Lyon. A second Lyon edition, this one the rarest of all, appeared on June 4, 1528. The title of the work announces the themes addressed: the pleasure of the table (voluptate) and good health (valetudine), without falling into excesses (honesta). In his prologue, Platina specifies: "I write for any citizen who seeks good health, moderation, and elegance in food rather than debauchery, and I believe I have shown posterity that the people of our time had enough talent to at least imitate, if not delight, our ancestors." The first part of the work lists the main foods and the best way to prepare them. The second part contains almost 200 recipes of dishes classified according to their medicinal virtues. Platina is inspired by the texts of Greek and Latin naturalists and doctors, such as Cato, Virgil, Pliny, or Dioscorides. Based on the teachings of Galen and the theory of humors, it is also part of the Hippocratic dietetic tradition, according to which digestion is a cooking process responsible for transforming the properties of foods, classified into four types (cold, hot, moist, and dry), which will impact the four humors and four human temperaments. Since internal diseases are due to an excess of one humor in the body, it is enough to remove it or make it disappear through an appropriate diet. Thus, patients suffering from fever will be given particularly cold foods, such as cucurbits or salads, which are not recommended in ordinary times. De honesta voluptate skillfully combines theory (by analyzing the qualities of each food) and practice in the form of cooking recipes. Cold foods can be warmed by spices and condiments, whose strength is in turn tempered by milder seasonings. A naturally moist and cold waterfowl, like the water it lives in, will be dried if roasted and accompanied by warm and dry spices. The De l'honneste volupté is organized in ten parts. Pouletz au verjust : les pouletz cuyras avec quelque chair sallee, et quant seront demy-cuytz, mettras dedans ton pot des raysins passis levés les grains [?] Après, decouperas menuement du persil et de la mente, et pilleras du poyvre et redigeras du saffran en pouldre. Et quant lesdits pouletz seront cuytz, tu mettras tout et infondiras dedans ledit pot [?] Cette viande [?] pource quest saine grandement et salutaire au corps, nourrist grandement, est de facile concoction, et convient sur tout à l'estomach, au cueur, foye et aux reins et : et aussi réprimist la colere. De la chair sallee ou jambon de porceau : la chair sallee du porceau, entrelardée du gras et du maigre, couperas a belles lesches ou pièces deliee, puis les friras à la poille, non mye grandement ; et cuytes et que soient mises sur ung plat, inspargiras par dessus icelles du vin aigre / sucre / cynamone et persil découpe bien menu. Tartre de cerises ou griotes : les cerises aigres qui sont dictes griotes exossees pilleras au mortier, pillees que soient y adjousteras des roses rouges bien pillees, ung peu de fromaige frais et du vieulx pillez ou gratusez, ung peu de poyvre, aussi peu de gingembre, aulcunement plus de sucre, quattre oeufz bien batus. Et tout mesle ensemble feras cuyre en la poille bien oincte et subscrostee a petit feu, et yssue du feu la surfondras du sucre et eaue rose. And more originally, the bear, which Platine specifies, however, that it is preferable not to eat the head because it has ".