Trattato de' Cibi et del Bere by Pisanelli, Baldassare - 1659

Genova: Pietro Giovanni Calenzani, 1659. Octavo, pp (4), 236, intermittent browning and light foxing, otherwise tight and sound internally, contemporary vellum, age-toned and a little marked. The front endpaper bears a label identifying this copy as from the cookery collection of John Hodgkin FLS. A scarce edition - an early note on the endpaper, possibly by Hodgkin, comments that it is not mentioned in the bibliographies of Drexel or Vicaire. [John Hodgkin FLS was born in Birmingham in 1857, the son of John Eliot Hodgkin and Sarah Ransome. In 1881, he was living with his parents in Richmond, Surrey and working as an analyst for a medical firm. In 1889 he married Grace Stock and they had three sons. Like his father, John Hodgkin had a keen interest in bibliography. He assembled a notable collection of books on the subject of cookery, some of which now form part of the Cookery Collection at Leeds University Library , along with his extensive notes on the bibliography of cookery and housekeeping, whilst others are at Wellcome. He died in 1930, after which his collection was sold and dispersed. The Trattato of Baldassarre Pisanelli (doctor in Bologna and Rome, died around 1587) had great success between the fifteenth and seventeenth century thanks to its simple structure and ease of consultation. Dedicated to Guglielmo Gonzaga, Duke of Mantova and Monferrato, the dietary treaty contains good eating tips and takes into account many foods present on the tables of the lords (fruit, vegetables, aromatic herbs, cereals and legumes, meat, fish, milk and dairy products, wine). The treatise lists the main characteristics of each food (elettione), the benefits, the potential damages, the remedies, the grades, the best consumption time (etadi complessioni); in addition, Pisanelli writes on the right pages a brief historia naturalis of each food, with interesting curiosities on the use of food. Noteworthy are the observations inspired by a hierarchical view of society: the tripe is a type of food for working hard people, young partridges have a damaging effect only on rustic people. Pork harms sensitive and lazy people, but is suitable for people who fatigues a lot; the best way to eat it is roasted with spices.Porchette usually eaten with great curiosity, should be avoided because harmful, but if the pig is of considerable age it will be a great source of nourishment. Hams and salamis stimulate appetite but should be eaten in moderation.]. Vellum. Very Good.