Terence Scully is a professor emeritus of Surgery and Health Policy, Management & Evaluation at the University of Toronto.
‘Terence Scully has done a beautiful job preparing this book. This
is the first translation into English; it is highly readable, and
many fans of cooking will enjoy sifting through its voluminous
entries
With a number of books on the history of cuisine to his
credit, Terence Scully
is, beyond question, a culinary
expert.’
*Times Higher Education Book of the Week, April 2009*
‘Scully’s volume makes a monumental contribution to the burgeoning
field of Renaissance and early modern food studies and
has much
to contribute to contemporary discussions of material and cultural
history.’
*Renaissance Quarterly*
‘[The Opera of Bartolomeo Scappi] provides information on hundreds
of topics ranging from how to prepare frog’s legs for popes to the
preparation of pickled tuna and a potion of dried figs, jujubes,
currants, and liquorice for the sick. The detailed annotation makes
this a valuable source of factual information that can illumine the
whole world of late medieval and Renaissance cookery.’
*Medium Aerum*
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