The Sixteenth Century

Appears in
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
The Cookbook Library

By Anne Willan

Published 2012

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1 Mary Hyman and Philip Hyman, “Les livres de cuisine et le commerce des recettes en France aux XV et XVI siècles,” in Du manuscrit à la table, ed. Carol Lambert (Montreal: Les Presses de l’Université de Montréal, 1992), 149.
2 Luciano Chiappini, La dorte estense alla metà del cinquecento: I compendi di Cristoforo di Messisbugo (Ferrara: S.A.T.E., 1984), 51.
3 Julia Cartwright, Isabella d’Este (New York: E. P. Dutton, 1923), 2:292.
4 Susan Pinkard, A Revolution in Taste: The Rise of French Cuisine (Cambridge: Cambridge University Press, 2009), 24.