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De honesta voluptate et valetudine
On honest indulgence and good health
Book • 1480
Written by Bartolomeo Platina around 1465, 'De honesta voluptate et valetudine' is the first cookbook to be printed on a mass scale.
It was initially published in Latin between 1470 and 1475 in Rome and Venice.
The book is largely based on recipes by Maestro Martino da Como and includes detailed cooking instructions, observations on cooking times, and comments on the selection of ingredients.
Platina structured the book into ten sections, covering various types of dishes such as meats, vegetables, soups, and desserts.
The work also includes anecdotes, notes on eating habits, and health advice, emphasizing the pleasure of eating as an aesthetic experience linked to temperance and good health.
It was initially published in Latin between 1470 and 1475 in Rome and Venice.
The book is largely based on recipes by Maestro Martino da Como and includes detailed cooking instructions, observations on cooking times, and comments on the selection of ingredients.
Platina structured the book into ten sections, covering various types of dishes such as meats, vegetables, soups, and desserts.
The work also includes anecdotes, notes on eating habits, and health advice, emphasizing the pleasure of eating as an aesthetic experience linked to temperance and good health.
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Dominic Sandbrook and 
Tom Holland for his cookbook 'De honesta voluptate et valetudine' and his views on food and medicine.
Dominic Sandbrook and Tom Holland for his cookbook 'De honesta voluptate et valetudine' and his views on food and medicine.
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484. The Food that Changed the World
