The earliest works devoted entirely to gastronomy date back well into the fourteenth century, with the anonymous Liber de coquina (Cookbook), Libro della cocina (Cookbook), and the Libro per cuoco (Book for the Cook).
The first is attributed to an author thought to have been a member of the Anjevin court of Naples; the second and third to a Tuscan and a Venetian author, respectively.
These works begin to formulate a culture specific to food, a culture expressed in Italian (rather than in Latin), which thus has a wider appeal.


  1. [Gaetana Marrone, Paolo Puppa, Luca Somigli Encyclopedia of Italian literary studies, Volume 1]


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