Site Recommendation: “Cooking Martino”
David’s Cooking Site: Cooking Martino
David Walddon decided to take on an enormous task and cook his way through “Libre de Arte Coquinaria” by Martino di Como and blog about it. Just the kind of thing I find terribly interesting and exciting. The recipes that he has completed are cataloged here and include his translation and redaction of the recipe.
He also has a general medieval cooking blog at David’s Blog: Old Food. The latest entry is his redaction of Turkey Polpette from Scappi. There is an in-depth analysis of how the Scully translation is being interpreted and the process of making the dish is included, however, there is currently no complete redaction (since it was posted on Tuesday, no surprise there).
He has presented at the Oxford Symposium of Food History and been published in Petite Propos Culinaires. He has a weekly syndicated food column called “The Vast Repast” and has presented various topics in food history in a number of cities. He is also active with the Madrone Culinary Guild in Seattle, WA. If you aren’t reading him, you probably should be.