<h2>IT STARTS IN THE MIDDLE AGES…</h2> In 1406, Francesco di Marco Datini, an Italian textile merchant who spent most of his year in Avignon, solemnly promised his daughter Ginerva’s hand to Lionardo de Giunta in Prato, Italy (1) ⇓ . A special cook or mati di sinchese cuoco was hired to create the wedding feast. Sumptuary laws prohibited a merchant from serving more than three courses: one of ravioli, tortellini or bramagiere (or blancmange), one of a “roast with pie” and one dessert. The bramagiere arrived at the Italian wedding banquet by way of Arabic-Islamic cuisine which had a version known as isfidbadj. Both words mean literally “white food” as does blancmange . According to Susan Pinkard, in her endlessly fascinating and scholarly book, blancmange continued to be an acclaimed delicacy until the middle of the 17th Century. Its staying power was due in part to its being certified by doctors as dietetically correct given its high amount of sugar which was deemed healthy for people of all ages and constitutions. Ancient Hippocratic medicine and dietetics were, in fact, one of the primary shapers of medieval cuisine. Physicians believed that the body was composed of four vital humors
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From Hypocras to Champagne: a review of A Revolution in Taste: The Rise of French Cuisine, 1650–1800, and The Widow Clicquot: The Story of A Champagne Empire and the Woman Who Ruled It
Longhito, Susan
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, Volume 23 (12): 4043
Fed of American Socs for Experimental Biology – Dec 1, 2009
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