Ballerini, who does not cook, is interested in historical cookery literature "because it reveals a great deal about the society and the times. As a cultural historian, I have an opportunity to draw a lot of material out of it, to describe and analyze economic and behavioral elements."
Our poet of Renaissance alta cucina
Submitted by Karen on Thu, 2005-03-10 14:00
The Los Angeles Times discusses Italian renaissance cooking with Luigi Ballerini, the former chair of UCLA's Italian department and author of an introduction to The Art of Cooking: The First Modern Cookbook.
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