Terence Scully is a professor emeritus in the Department of Languages and Literatures at Wilfrid Laurier University.
'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.' -- Robert Applebaum 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.' -- Deborah L. Krohn 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