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How French Cuisine Took Over the World

How French Cuisine Took Over the World

Author Henry Notaker of Literary Hub says “Geographically, the first steps in the diffusion of printed culinary texts go from Italy to other countries in Europe. Platina’s Latin book, De honesta voluptate, first printed in Rome (ca. 1470), Venice (1475), and Cividale del Friuli (1480), soon went to the presses in Leuven, Strasburg, Paris, Cologne, and Basel. Translations were published in Italian, French, and German, and part of the text was included in a Dutch book. Martino’s recipes were never printed under his own name, but beginning in the early 16th century, they were used—almost unchanged—as the basis for printed cookbooks with the names of other authors on the title page.”

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