达芬奇食谱

在她的网站上ToriAvey.com,花床Avey探索背后的故事——为什么我们所吃的食物,我们吃什么,怎样不同的文化进化的食谱,以及昨天的食谱可以激励我们今天在厨房里。了解更多关于厨房花床和历史.

达芬奇自画像,c。1512。来源:维基共享

1452年出生的芬奇,列奥纳多·达·芬奇来自卑微。他婚外出生公证和一个农妇,然后上升到成为最著名的意大利文艺复兴时期的思想。虽然众所周知的意大利在他有生之年,他创造性的天才,技术创新和远见将不会充分肯定,直到他死后数百年。我们是最熟悉达芬奇的非凡的艺术能力,就是明证的杰作,如蒙娜丽莎和最后的晚餐。除了是一个有天赋的艺术家,达芬奇是一个博学的…一个科学家,工程师,数学家,音乐家,雕塑家,天文学家,架构师,动物学家,解剖学家…,也许最令人惊讶的是,一个初露头角的营养师。达芬奇对食物很感兴趣,重视它的重要性在我们的日常生活中。他也被迷住了厨具和启发一些我们今天仍在使用的机器,包括一个自动装置把肉吐。吃沙瓦玛,任何人?

细致的笔记本,达芬奇,其中一些生存的今天,揭示了为什么他是如此的适合这个新的文化视角。他们也给伟大的洞察与食物的关系,营养和厨房。37岁他开始写笔记,跟上他们,直到他去世三十年后。主要是一个随机的各式各样的想法,笔记和图纸,像日记一样,他们用“镜像脚本”从右到左,信自己落后。可以想象,他的方法让他的思想私人的笔记本电脑更多的学者很难翻译。达芬奇通过时,他离开在50到120笔记本珍贵的学生,弗朗西斯科·Melzi。今天只有28日左右离开。这是一段关于健康和烹饪:从他的一个笔记本电脑

如果你想要健康观察这个政权。
没有胃口,吃饭时不要吃,
咀嚼好,无论你将你
应该煮熟和简单的成分。
他将药病了建议
当心愤怒和避免闷热的空气。
呆站一段时间当你起床吃饭。
确保你中午不睡觉。
让你的酒是与水混合,没有多少时间了
不是在两餐之间,也不是空腹。
延迟或延长你去厕所。
如果你锻炼,让它不会太费力。
不在于你的胃向上和你的头吗
下行。晚上好了,
休息你的头,让你的精神愉悦。
避免放纵和保持这种饮食。

从大卫-列奥纳多·达·芬奇,1515(转载德威特的达芬奇的厨房:意大利美食的秘密历史)

复制的页面从达芬奇的笔记本。来源:美国国会图书馆

达芬奇的厨房笔记本充满了评论的成本和质量的食物和饮料在意大利遇到。例如,达芬奇指出,一瓶酒,一磅牛肉和一篮子鸡蛋成本“一索尔多”。也包括在笔记本是他的购物清单,为宫廷盛宴之间复杂的成分不同而???单的项目为自己的家庭的费用。

1482年,达·芬奇加入了法院ludovicosforza米兰公爵,后来成为他的艺术作品的主要赞助人。虽然住在那儿,他花时间监督改造的斯福尔扎城堡,包括厨房。在他的书《达芬奇的厨房,大卫德威特包括达芬奇的个人笔记应该如何设计一个高效的厨房:

家臣的大房间应该远离厨房,所以房子的主人可能不会听到他们的哗啦声。,让厨房方便洗锡不可能不看到通过众议院…其中woodstore,厨房,鸡笼,仆人大厅应该是相邻的,为了方便。和花园、稳定和manure-heaps也应毗邻…食物从厨房可能通过宽,低窗口,或在桌子上,打开商务机…厨房的窗口应该在前面的黄油(厨房),以便可以在柴火。

列奥纳多·达·芬奇,食典委王者世界

老人与水的研究中,列奥纳多·达·芬奇c。1513年,可能的自画像。来源:维基共享

在讨论达芬奇和食品,素食主义的话题不可避免地出现。达芬奇弃权的可能性从肉已争论多年。少数引号表明他可能是一个素食主义者,尽管没有引用直接来自达芬奇本人。一句话通常引用来自一封写给朱利亚诺德'Medici Andrea Corsali意大利探险家,他写道:“某些异教徒称为Guzzarati如此温柔,他们不吃任何血液,也不会允许任何人伤害任何生命的东西,像我们的列奥纳多·达·芬奇。“Corsali是描述在印度的印度教信徒的饮食习惯。虽然报价似乎表明,达芬奇是一个素食者,是不可能知道什么样的关系Corsali与达芬奇事实上他们都曾为美第奇。另一方面,达芬奇的购物清单偶尔提到肉;然而,并不是所有列出的项目自己的私人储藏室。他们还包括任何物品需要养活他的家庭。在阅读他的文章关于营养和健康,他建议一个简单和清淡饮食,戒狼吞虎咽。这似乎伴随一个素食主义者的生活方式。因为达芬奇不说话或写他的个人饮食习惯对于肉,我们不能确定他的饮食包括什么,但很有可能,他是一个素食者。

白金的快乐和健康,1498。来源:L 'universite德卡昂库库

在他的私人图书馆收集达芬奇拥有一个食谱,右边是白金的快乐和健康,这被认为是第一个印刷食谱(和第一个印刷书籍之一)。在罗马在1470年首次出版,这本书的重点是各种食物的饮食优势和如何准备。白金属性的许多发现在他的书中食谱意大利烹饪专家马蒂诺·科莫(也称为大师马蒂诺),谁可能被认为是历史上第一个“名厨”。马蒂诺是多维的厨师Trevisan,红衣主教阿奎莱亚⑥族长,并最终梵蒂冈。信息共享的财富白金的书看起来现代和未来的时间,包括马蒂诺的食谱。几乎每一项记录在达芬奇的食品室包含在白金的著作,包括酪乳、蛋、西瓜、葡萄、桑葚、蘑菇、高粱、面粉、药草、香料、豆类、肉类、糖、醋和酒。(德威特,114 - 122)

达芬奇的记录观察和思考证明他是一个非常现代的思想家,甚至当它来做饭。他认为厨房应该运行油的,高效的机器。今天我们有制冷、搅拌机和电动搅拌机来帮助我们。我不禁想知道原始文艺复兴人会印象深刻在厨房里我们已经走了多远。

On her website ToriAvey.com, Tori Avey explores the story behind the food – why we eat what we eat, how the recipes of different cultures have evolved, and how yesterday’s recipes can inspire us in the kitchen today. Learn more about Tori and The History Kitchen.

Leonardo da Vinci self portrait, c. 1512. Source: Wikimedia Commons

Born in the town of Vinci in 1452, Leonardo da Vinci came from humble beginnings. He was born out of wedlock to a notary and a peasant woman, then rose to become one of the most celebrated minds of the Italian Renaissance. Though well known in Italy during his lifetime, his creative genius, technological inventiveness and vision would not be fully recognized until hundreds of years after his death. We are most familiar with da Vinci’s remarkable artistic abilities, as evidenced by masterpieces like the Mona Lisa and The Last Supper. In addition to being a gifted artist, da Vinci was a polymath… a scientist, engineer, mathematician, musician, sculptor, astronomer, architect, zoologist, anatomist… and, perhaps most surprisingly, a budding nutritionist. Da Vinci was intrigued by food and valued its importance in our daily lives. He was also captivated by kitchen gadgets and inspired a few of the machines we still use today, including an automated device for turning meat on a spit. Shawarma, anyone?

Meticulous notebooks kept by da Vinci, some of which survive today, reveal why he was so suited to this new cultural perspective. They also give great insight into his relationship with food, nutrition and the kitchen. He started writing the notebooks at age thirty-seven and kept up with them until his death thirty years later. Mainly a random assortment of thoughts, notes and drawings, much like diaries, they were written in “mirror script” from right to left, with the letters themselves drawn backward. As you can imagine, his method for keeping his thoughts private made the notebooks even more difficult for scholars to translate. When da Vinci passed, he left between 50 and 120 notebooks to his prized student, Francesco Melzi. There are only 28 or so left today. Here is a passage from one of his notebooks regarding health and cooking:

If you want to be healthy observe this regime.
Do not eat when you have no appetite and dine lightly,
Chew well, and whatever you take into you
Should be well-cooked and of simple ingredients.
He who takes medicine is ill advised
Beware anger and avoid stuffy air.
Stay standing a while when you get up from a meal.
Make sure you do not sleep at midday.
Let your wine be mixed with water, take little at a time
Not between meals, nor on an empty stomach.
Neither delay nor prolong your visit to the toilet.
If you take exercise, let it not be too strenuous.
Do not lie with your stomach upward and your head
Downward. Be well covered at night,
And rest your head and keep your mind cheerful.
Avoid wantonness and keep to this diet.

- Leonardo da Vinci, 1515 (reprinted from Dave Dewitt’s Da Vinci’s Kitchen: A Secret History of Italian Cuisine)

Reproduction of page from da Vinci’s notebook. Source:Library of Congress

Da Vinci’s kitchen notebooks are filled with comments on the cost and quality of the food and drink he encountered throughout Italy. For example, da Vinci noted that a bottle of wine, a pound of veal and a basket of eggs cost “one soldo” each. Also included in the notebooks were his shopping lists, which varied between elaborate ingredients for court feasts and rather simple items for his own household’s fare.

In 1482, da Vinci joined the court of Ludovico Sforza, the Duke of Milan, who would later become a major patron of his artwork. While living there he spent time overseeing the remodeling of Sforza’s castle, including the kitchen. In his book Da Vinci’s Kitchen, Dave Dewitt includes da Vinci’s personal notes on how an efficient kitchen should be designed:

The large room for the retainers should be away from the kitchen, so the master of the house may not hear their clatter. And let the kitchen be convenient for washing the pewter so it may not be seen carried through the house… The larder, woodstore, kitchen, chicken-coop, and servants’ hall should be adjoining, for convenience. And the garden, stable, and manure-heaps should also be adjoining… Food from the kitchen may be served through wide, low windows, or on tables that turn on swivels… The window of the kitchen should be in front of the buttery (pantry) so that firewood can be taken in.

- Leonardo da Vinci, Codex Atlantica

Old Man with Water Studies, Leonardo da Vinci c. 1513, possible self-portrait. Source:Wikimedia Commons

In discussing da Vinci and food, the topic of vegetarianism inevitably arises. The possibility of da Vinci abstaining from meat has been debated for years. A handful of quotes suggest that he may have been a vegetarian, though none of the quotes come directly from da Vinci himself. One quote commonly referenced comes from a letter written to Giuliano de’Medici by the Italian explorer Andrea Corsali, who writes: “Certain infidels called Guzzarati are so gentle that they do not feed on anything which has blood, nor will they allow anyone to hurt any living thing, like our Leonardo da Vinci.” Corsali was describing the eating habits of Hindu followers in India. Though the quote seems to suggest that da Vinci was a vegetarian, it is impossible to know what sort of relationship Corsali had with da Vinci beyond the fact that they both worked for Medici at one time. On the other hand, da Vinci’s shopping lists occasionally mentioned meat; however, the items listed were not all for his own private pantry. They also included whatever items he would need to feed his household. In reading his passages about nutrition and health, he advised a simple and light diet, and to abstain from gorging. This would seem to go hand-in-hand with a vegetarian lifestyle. Because da Vinci never spoke or wrote about his personal eating habits with regards to meat, we cannot say for certain what his diet consisted of, though it is quite possible that he was a vegetarian.

Platina’s On Right Pleasure and Good Health, 1498. Source:L’université de Caen Basse-Normandie Libraries

In his personal library collection da Vinci owned a single cookbook, Platina’s On Right Pleasure and Good Health, which is considered to be the first printed cookbook (and one of the first printed books anywhere). First published in Rome in 1470, the book focuses heavily on the dietary advantages of various foods and how to prepare them. Platina attributes many of the recipes found in his book to Italian culinary expert Martino da Como (also known as Maestro Martino), who might be considered the first “celebrity chef” in history. Martino was the chef for Ludovico Trevisan, the Cardinal Patriarch of Aquileia, and eventually the Vatican. The wealth of information shared in Platina’s book appears modern and ahead of its time, including Martino’s recipes. Nearly every recorded item in da Vinci’s larder was included in Platina’s writings, including buttermilk, eggs, melon, grapes, mulberries, mushrooms, sorghum, flour, herbs, spices, beans, meat, sugar, vinegar and wine. (DeWitt, 114-122)

Da Vinci’s recorded observations and musings prove that he was a remarkably modern thinker, even when it came to cooking. He believed that the kitchen should run as a well-oiled, efficient machine. Today we have refrigeration, blenders, and electric mixers to help us along. I can’t help but wonder if the original Renaissance man would have been impressed by how far we’ve come in the kitchen.

Research Sources

Bramly, Serge (1995). Leonardo – The Artist and the Man. Penguin Books, New York, NY.

Da Vinci, Leonardo. Leonardo’s Notebooks. Suh, H. Anna – Editor, Translator (2009). Black Dog & Leventhal Publishers, New York, NY.

Davidson, Alan (2006). The Oxford Companion to Food. Oxford University Press, NY.

Dewitt, Dave (2007). Da Vinci’s Kitchen: A Secret History of Italian Cuisine. BenBella Books, US.

Corsali, Andrea. “Lettera di Andrea Corsali allo illustrissimo Principe Duca Juliano de Medici, venuta Dellindia del mese di Octobre nel XDXVI.” National Library of Australia Digital Collections, n.d. Web. 08 July 2013.

King, Ross (2012). Leonardo and the Last Supper. Walker Publishing Company, Inc., NY.

Platina. On Right Pleasure and Good Health. Milham, Mary Ella – Editor, Translator (1999). Pegasus Press, US.

You can uncover more fascinating food history on Tori’s website: The History Kitchen.

You can uncover more fascinating food history on Tori’s website: The History Kitchen.