Little morsels or biscotti from 16th century Italy, Kuchnia Cooking and Food
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Little morsels or biscotti from 16th century Italy
INDEX
, which contains translations of menus from several months that include biscotti.
for translations of alternate biscotti recipes.
Translation
All translations were performed by Helewyse de Birkestad for this entry.
Two dictionaries were used to assist translation, one from the early 17th century (Florio 1620) and one from the 20th Century (Alfred Hoare 1925). The dictionary written by Alfred Hroare is unusually useful for a modern dictionary as it contains many antique and dialect terms along with their derivation. The dictionary by Florio is invaluable as it is a dictionary based on the Italian words in use during the period in which the cookbooks were written.
References
Alfred Hoare, M. A. (1925). An Italian Dictionary, Cambridge University Press.
Florio, J. (1620). A dictionary Italian & English. London, T. Warren.
Messisbugo, C. (1557). Libro Novo Nel Qual S'insegna a' far d'ogni Sorte de Vivanda. Venetia.
Romoli, D. (1593). La Singolare dottrina di M. Domenico Romoli. Venezia, Gio. Battista Bonfadino.
Scappi, B. (1570). Opera dell'arte del cucinare. Bologna, Arnaldo Forni.
Turco, G. d. (1636). Epulario e Segreti vari. Trattati di cucina Toscana nella Firenze Seicentesca (1602 - 1636). Bologna, Arnaldo Forni Editore.
Copyright
Translated 2003 by Lady Helewyse de Birkestad, CW. Contact me by email at helewyse@yahoo.com. You may use/ distribute this version for non-profit use only (scholarly, private use) or publication in SCA related publications provided that this information is included.
http://www.medievalcookery.com/helewyse/biscotti.html
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