在她的網(wǎng)站上ToriAvey.com,花床Avey探索背后的故事——為什么我們所吃的食物,我們吃什么,怎樣不同的文化進化的食譜,以及昨天的食譜可以激勵我們今天在廚房里。了解更多關于廚房花床和歷史.

達芬奇自畫像,c。1512。來源:維基共享

1452年出生的芬奇,列奧納多·達·芬奇來自卑微。他婚外出生公證和一個農(nóng)婦,然后上升到成為最著名的意大利文藝復興時期的思想。雖然眾所周知的意大利在他有生之年,他創(chuàng)造性的天才,技術(shù)創(chuàng)新和遠見將不會充分肯定,直到他死后數(shù)百年。我們是最熟悉達芬奇的非凡的藝術(shù)能力,就是明證的杰作,如蒙娜麗莎和最后的晚餐。除了是一個有天賦的藝術(shù)家,達芬奇是一個博學的…一個科學家,工程師,數(shù)學家,音樂家,雕塑家,天文學家,架構(gòu)師,動物學家,解剖學家…,也許最令人驚訝的是,一個初露頭角的營養(yǎng)師。達芬奇對食物很感興趣,重視它的重要性在我們的日常生活中。他也被迷住了廚具和啟發(fā)一些我們今天仍在使用的機器,包括一個自動裝置把肉吐。吃沙瓦瑪,任何人?

細致的筆記本,達芬奇,其中一些生存的今天,揭示了為什么他是如此的適合這個新的文化視角。他們也給偉大的洞察與食物的關系,營養(yǎng)和廚房。37歲他開始寫筆記,跟上他們,直到他去世三十年后。主要是一個隨機的各式各樣的想法,筆記和圖紙,像日記一樣,他們用“鏡像腳本”從右到左,信自己落后?？梢韵胂?他的方法讓他的思想私人的筆記本電腦更多的學者很難翻譯。達芬奇通過時,他離開在50到120筆記本珍貴的學生,弗朗西斯科·Melzi。今天只有28日左右離開。這是一段關于健康和烹飪:從他的一個筆記本電腦

如果你想要健康觀察這個政權(quán)。
沒有胃口,吃飯時不要吃,
咀嚼好,無論你將你
應該煮熟和簡單的成分。
他將藥病了建議
當心憤怒和避免悶熱的空氣。
呆站一段時間當你起床吃飯。
確保你中午不睡覺。
讓你的酒是與水混合,沒有多少時間了
不是在兩餐之間,也不是空腹。
延遲或延長你去廁所。
如果你鍛煉,讓它不會太費力。
不在于你的胃向上和你的頭嗎
下行。晚上好了,
休息你的頭,讓你的精神愉悅。
避免放縱和保持這種飲食。

從大衛(wèi)-列奧納多·達·芬奇,1515(轉(zhuǎn)載德威特的達芬奇的廚房:意大利美食的秘密歷史)

復制的頁面從達芬奇的筆記本。來源:美國國會圖書館

達芬奇的廚房筆記本充滿了評論的成本和質(zhì)量的食物和飲料在意大利遇到。例如,達芬奇指出,一瓶酒,一磅牛肉和一籃子雞蛋成本“一索爾多”。也包括在筆記本是他的購物清單,為宮廷盛宴之間復雜的成分不同而???單的項目為自己的家庭的費用。

1482年,達·芬奇加入了法院ludovicosforza米蘭公爵,后來成為他的藝術(shù)作品的主要贊助人。雖然住在那兒,他花時間監(jiān)督改造的斯福爾扎城堡,包括廚房。在他的書《達芬奇的廚房,大衛(wèi)德威特包括達芬奇的個人筆記應該如何設計一個高效的廚房:

家臣的大房間應該遠離廚房,所以房子的主人可能不會聽到他們的嘩啦聲。,讓廚房方便洗錫不可能不看到通過眾議院…其中woodstore,廚房,雞籠,仆人大廳應該是相鄰的,為了方便。和花園、穩(wěn)定和manure-heaps也應毗鄰…食物從廚房可能通過寬,低窗口,或在桌子上,打開商務機…廚房的窗口應該在前面的黃油(廚房),以便可以在柴火。

列奧納多·達·芬奇,食典委王者世界

老人與水的研究中,列奧納多·達·芬奇c。1513年,可能的自畫像。來源:維基共享

在討論達芬奇和食品,素食主義的話題不可避免地出現(xiàn)。達芬奇棄權(quán)的可能性從肉已爭論多年。少數(shù)引號表明他可能是一個素食主義者,盡管沒有引用直接來自達芬奇本人。一句話通常引用來自一封寫給朱利亞諾德'Medici Andrea Corsali意大利探險家,他寫道:“某些異教徒稱為Guzzarati如此溫柔,他們不吃任何血液,也不會允許任何人傷害任何生命的東西,像我們的列奧納多·達·芬奇。“Corsali是描述在印度的印度教信徒的飲食習慣。雖然報價似乎表明,達芬奇是一個素食者,是不可能知道什么樣的關系Corsali與達芬奇事實上他們都曾為美第奇。另一方面,達芬奇的購物清單偶爾提到肉;然而,并不是所有列出的項目自己的私人儲藏室。他們還包括任何物品需要養(yǎng)活他的家庭。在閱讀他的文章關于營養(yǎng)和健康,他建議一個簡單和清淡飲食,戒狼吞虎咽。這似乎伴隨一個素食主義者的生活方式。因為達芬奇不說話或?qū)懰膫€人飲食習慣對于肉,我們不能確定他的飲食包括什么,但很有可能,他是一個素食者。

白金的快樂和健康,1498。來源:L 'universite德卡昂庫庫

在他的私人圖書館收集達芬奇擁有一個食譜,右邊是白金的快樂和健康,這被認為是第一個印刷食譜(和第一個印刷書籍之一)。在羅馬在1470年首次出版,這本書的重點是各種食物的飲食優(yōu)勢和如何準備。白金屬性的許多發(fā)現(xiàn)在他的書中食譜意大利烹飪專家馬蒂諾·科莫(也稱為大師馬蒂諾),誰可能被認為是歷史上第一個“名廚”。馬蒂諾是多維的廚師Trevisan,紅衣主教阿奎萊亞⑥族長,并最終梵蒂岡。信息共享的財富白金的書看起來現(xiàn)代和未來的時間,包括馬蒂諾的食譜。幾乎每一項記錄在達芬奇的食品室包含在白金的著作,包括酪乳、蛋、西瓜、葡萄、桑葚、蘑菇、高粱、面粉、藥草、香料、豆類、肉類、糖、醋和酒。(德威特,114 - 122)

達芬奇的記錄觀察和思考證明他是一個非?，F(xiàn)代的思想家,甚至當它來做飯。他認為廚房應該運行油的,高效的機器。今天我們有制冷、攪拌機和電動攪拌機來幫助我們。我不禁想知道原始文藝復興人會印象深刻在廚房里我們已經(jīng)走了多遠。

On her website ToriAvey.com, Tori Avey explores the story behind the food – why we eat what we eat, how the recipes of different cultures have evolved, and how yesterday’s recipes can inspire us in the kitchen today. Learn more about Tori and The History Kitchen.

Leonardo da Vinci self portrait, c. 1512. Source: Wikimedia Commons

Born in the town of Vinci in 1452, Leonardo da Vinci came from humble beginnings. He was born out of wedlock to a notary and a peasant woman, then rose to become one of the most celebrated minds of the Italian Renaissance. Though well known in Italy during his lifetime, his creative genius, technological inventiveness and vision would not be fully recognized until hundreds of years after his death. We are most familiar with da Vinci’s remarkable artistic abilities, as evidenced by masterpieces like the Mona Lisa and The Last Supper. In addition to being a gifted artist, da Vinci was a polymath… a scientist, engineer, mathematician, musician, sculptor, astronomer, architect, zoologist, anatomist… and, perhaps most surprisingly, a budding nutritionist. Da Vinci was intrigued by food and valued its importance in our daily lives. He was also captivated by kitchen gadgets and inspired a few of the machines we still use today, including an automated device for turning meat on a spit. Shawarma, anyone?

Meticulous notebooks kept by da Vinci, some of which survive today, reveal why he was so suited to this new cultural perspective. They also give great insight into his relationship with food, nutrition and the kitchen. He started writing the notebooks at age thirty-seven and kept up with them until his death thirty years later. Mainly a random assortment of thoughts, notes and drawings, much like diaries, they were written in “mirror script” from right to left, with the letters themselves drawn backward. As you can imagine, his method for keeping his thoughts private made the notebooks even more difficult for scholars to translate. When da Vinci passed, he left between 50 and 120 notebooks to his prized student, Francesco Melzi. There are only 28 or so left today. Here is a passage from one of his notebooks regarding health and cooking:

If you want to be healthy observe this regime.
Do not eat when you have no appetite and dine lightly,
Chew well, and whatever you take into you
Should be well-cooked and of simple ingredients.
He who takes medicine is ill advised
Beware anger and avoid stuffy air.
Stay standing a while when you get up from a meal.
Make sure you do not sleep at midday.
Let your wine be mixed with water, take little at a time
Not between meals, nor on an empty stomach.
Neither delay nor prolong your visit to the toilet.
If you take exercise, let it not be too strenuous.
Do not lie with your stomach upward and your head
Downward. Be well covered at night,
And rest your head and keep your mind cheerful.
Avoid wantonness and keep to this diet.

- Leonardo da Vinci, 1515 (reprinted from Dave Dewitt’s Da Vinci’s Kitchen: A Secret History of Italian Cuisine)

Reproduction of page from da Vinci’s notebook. Source:Library of Congress

Da Vinci’s kitchen notebooks are filled with comments on the cost and quality of the food and drink he encountered throughout Italy. For example, da Vinci noted that a bottle of wine, a pound of veal and a basket of eggs cost “one soldo” each. Also included in the notebooks were his shopping lists, which varied between elaborate ingredients for court feasts and rather simple items for his own household’s fare.

In 1482, da Vinci joined the court of Ludovico Sforza, the Duke of Milan, who would later become a major patron of his artwork. While living there he spent time overseeing the remodeling of Sforza’s castle, including the kitchen. In his book Da Vinci’s Kitchen, Dave Dewitt includes da Vinci’s personal notes on how an efficient kitchen should be designed:

The large room for the retainers should be away from the kitchen, so the master of the house may not hear their clatter. And let the kitchen be convenient for washing the pewter so it may not be seen carried through the house… The larder, woodstore, kitchen, chicken-coop, and servants’ hall should be adjoining, for convenience. And the garden, stable, and manure-heaps should also be adjoining… Food from the kitchen may be served through wide, low windows, or on tables that turn on swivels… The window of the kitchen should be in front of the buttery (pantry) so that firewood can be taken in.

- Leonardo da Vinci, Codex Atlantica

Old Man with Water Studies, Leonardo da Vinci c. 1513, possible self-portrait. Source:Wikimedia Commons

In discussing da Vinci and food, the topic of vegetarianism inevitably arises. The possibility of da Vinci abstaining from meat has been debated for years. A handful of quotes suggest that he may have been a vegetarian, though none of the quotes come directly from da Vinci himself. One quote commonly referenced comes from a letter written to Giuliano de’Medici by the Italian explorer Andrea Corsali, who writes: “Certain infidels called Guzzarati are so gentle that they do not feed on anything which has blood, nor will they allow anyone to hurt any living thing, like our Leonardo da Vinci.” Corsali was describing the eating habits of Hindu followers in India. Though the quote seems to suggest that da Vinci was a vegetarian, it is impossible to know what sort of relationship Corsali had with da Vinci beyond the fact that they both worked for Medici at one time. On the other hand, da Vinci’s shopping lists occasionally mentioned meat; however, the items listed were not all for his own private pantry. They also included whatever items he would need to feed his household. In reading his passages about nutrition and health, he advised a simple and light diet, and to abstain from gorging. This would seem to go hand-in-hand with a vegetarian lifestyle. Because da Vinci never spoke or wrote about his personal eating habits with regards to meat, we cannot say for certain what his diet consisted of, though it is quite possible that he was a vegetarian.

Platina’s On Right Pleasure and Good Health, 1498. Source:L’université de Caen Basse-Normandie Libraries

In his personal library collection da Vinci owned a single cookbook, Platina’s On Right Pleasure and Good Health, which is considered to be the first printed cookbook (and one of the first printed books anywhere). First published in Rome in 1470, the book focuses heavily on the dietary advantages of various foods and how to prepare them. Platina attributes many of the recipes found in his book to Italian culinary expert Martino da Como (also known as Maestro Martino), who might be considered the first “celebrity chef” in history. Martino was the chef for Ludovico Trevisan, the Cardinal Patriarch of Aquileia, and eventually the Vatican. The wealth of information shared in Platina’s book appears modern and ahead of its time, including Martino’s recipes. Nearly every recorded item in da Vinci’s larder was included in Platina’s writings, including buttermilk, eggs, melon, grapes, mulberries, mushrooms, sorghum, flour, herbs, spices, beans, meat, sugar, vinegar and wine. (DeWitt, 114-122)

Da Vinci’s recorded observations and musings prove that he was a remarkably modern thinker, even when it came to cooking. He believed that the kitchen should run as a well-oiled, efficient machine. Today we have refrigeration, blenders, and electric mixers to help us along. I can’t help but wonder if the original Renaissance man would have been impressed by how far we’ve come in the kitchen.

Bramly, Serge (1995). Leonardo – The Artist and the Man. Penguin Books, New York, NY.

Da Vinci, Leonardo. Leonardo’s Notebooks. Suh, H. Anna – Editor, Translator (2009). Black Dog & Leventhal Publishers, New York, NY.

Davidson, Alan (2006). The Oxford Companion to Food. Oxford University Press, NY.

Dewitt, Dave (2007). Da Vinci’s Kitchen: A Secret History of Italian Cuisine. BenBella Books, US.

Corsali, Andrea. “Lettera di Andrea Corsali allo illustrissimo Principe Duca Juliano de Medici, venuta Dellindia del mese di Octobre nel XDXVI.” National Library of Australia Digital Collections, n.d. Web. 08 July 2013.

King, Ross (2012). Leonardo and the Last Supper. Walker Publishing Company, Inc., NY.

Platina. On Right Pleasure and Good Health. Milham, Mary Ella – Editor, Translator (1999). Pegasus Press, US.

You can uncover more fascinating food history on Tori’s website: The History Kitchen.

You can uncover more fascinating food history on Tori’s website: The History Kitchen.