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GERONIMO
Storia e memoria
Lunedì 17 settembre 2018 alle 11:35
Replica alle 23:33
Replica domenica 23 settembre 2018 alle 08:35
La gastronomia è la passione del momento, declinata in infinite forme. Ora sbarca anche a Lugano, Città svizzera del gusto 2018, con un ricco programma di iniziative dal 13 al 23 settembre.
Naturalmente si parlerà molto di cuochi: oggi i più famosi sono delle vere star mediatiche. Ma quando questo mestiere ha visto riconosciuta la sua dignità? Quando si è cominciato a tramandare il nome dei cuochi più famosi?
Per rispondere a queste domande dobbiamo tornare, con l’aiuto di Stefano Prandi, a quel cruciale momento di passaggio tra Medioevo, Umanesimo e Rinascimento, quando matura una nuova visione dell’uomo. Questa rivoluzione interessa non solo l’arte e la vita intellettuale, ma l’intera sfera della vita umana, inclusi i piaceri terreni. Anche la gola, uno dei sette peccati capitali secondo la Chiesa, viene ora giudicata con maggiore indulgenza.
In questa prospettiva Francesco Antinucci ha raccontato la vita di alcuni tra i cuochi più famosi, a cominciare da quel Maestro Martino, noto anche come Martino da Como, in realtà originario della Valle di Blenio, dove nacque intorno al 1425.
Libri presenti nel catalogo del Sistema bibliotecario ticinese (Sbt)
Antinucci, Francesco. Il potere della cucina : storie di cuochi, re e cardinali. Laterza, 2016
Martino da Como. Libro de arte coquinaria. G. Tommasi, 2001
Antinucci, Francesco. Spezie. Una storia di scoperte, avidità e lusso. Laterza, 2014
Vatel [DVD] / un film di Roland Joffé. Eagle Pictures, 2015
Montanari, Massimo. Il mito delle origini: breve storia degli spaghetti al pomodoro. Laterza, 2019
Castiglione, Baldassare. Il libro del cortigiano. N. Bettoni, 1831
Della Casa, Giovanni. Galateo (a cura di Stefano Prandi; introd. di Carlo Ossola). Torino : Einaudi, 2007
Messisbugo, Cristoforo da. Banchetti, composizioni di vivande e apparecchio generale. Neri Pozza, 1960
Apicius, Caelius. Apicii Caelii de Opsoniis et condimentis sive arte coquinaria : Libri X. In officina Froschoviana, 1542
Laurioux, Bruno. Gastronomie, humanisme et société à Rome au milieu du XVe siècle: autour du De honesta voluptate de Platina. Ed. del Galluzzo, 2006
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