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초록
This article aims to trace the life of Maestro Martino, who worked as a cook in the 15th century in today’s ‘Italy’, and to examine the meaning of his recipe manuscripts. As a native of a small mountain village in today’s Canton Ticino in Switzerland, he started his career as a cook in Milan. He served later in Rome as a cook for Cardinal Patriarch of Aquileia, Lodovico Scarampi Mezzarota, and he also served as a cook for Milanese captain of the mercenary, Gian Giacomo Trivulzio. His five remaining recipe manuscripts were written in vernacular Italian, but most of his recipes were included in the first European gastronomic printed book, De honesta voluptate et valetudine(On Honest Pleasure and Good Health). The author Bartolomeo Sacchi, called Platina, acknowledged the source of his recipes too. Thanks to the book’s success throughout Europe, the recipes of Martino were also widely spread. This shows a change for more advanced cookbook(s) and a gradual shift to a new society in Europe. At the same time, Martino’s manuscript also challenges understanding of Europe from a new perspective as contact zones.