Renaissance Cuisine Class

What did a Renaissance banquet look like, and who did the work behind it? In this hands-on class, students of "Introduction to the Italian Renaissance" reconstruct dishes from the Opera (1570) of Bartolomeo Scappi, cook to popes and one of the great cookbook authors of the sixteenth century.

Following the menus of a single spring day, participants make marzipan tortellini, whip cream by hand into "milk-snow," compose Renaissance salads, and set out a fruit and cheese service, while exploring ingredients, techniques, labour, social status, medical beliefs, and cultural exchange in the Renaissance kitchen. No cooking experience needed.

How can you participate? Join us in person or online by registering for the Zoom Meeting or watching live on YouTube.

Have questions? Send them to info.4@concordia.ca  

Dario Brancato 

Dario Brancato is Chair of the Department of Classics, Modern Languages and Linguistics at Concordia University. A scholar of the Italian Renaissance, he works on philology and digital humanities, and is preparing a critical edition of Benedetto Varchi's Storia fiorentina.