Our poet of Renaissance alta cucina

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.

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."