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The most complete treatise on carving of the Renaissance
CERVIO, Vincenzo.Il trinciante.      Venice, Heirs of Francesco Tramezini, 1581. 4to. Modern calf. Woodcut printer's device on title and 3 large woodcut plates (1 folding). [4], 44 ll. Very rare first edition of an elaborate gastronomic treatise, detailing the carving and serving of meat, fish, fruit, shellfish and fowl. Cervio's work is superior to the essays of his predecessors Romoli and Scappi, making it the most complete treatise on carving of the Renaissance. The work comprises no fewer than 74 chapters and promotes the Italian method of carving, i.e. holding the food up in the air and carving it in this posture, transforming the operation into a spectacular performance. The treatise, moreover, provides "much information about the foods eaten at an Italian court of that period" (Davidson). The plates depict forks, carving knifes and fowl. Cervio Vincenzo (ca. 1510-1580) was an officer in the household of Cardinal Alessandro Farnese. The present work was published posthumously, edited by 'Cavallier Reale' as the title-page states, and reprinted several times. Upper margins of leaves A2 and A3 slightly cut short. Good copy of an important work.
STC Italian 166; Vicaire 159; Westbury, pp. 45-6; this edition not in Bitting; Horn-Arndt; cf. Davidson, The Oxford Companion to Food, p. 156.
Related Subjects: 16th Century Gastronomy Woodcuts Add to Shopping cart |
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All items are offered subject to prior sale. Prices are nett and in (€) EURO. VAT/BTW, postage, and insurance are not included.
Free shipping for orders over € 2,500. EU customers: if applicable, please quote your VAT number when placing orders.
Preferred mode of payment: by credit card through our secure online payment service, which is facilitated by Ogone. If you wish to make other arrangements, please contact us. Terms of sale
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