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The Neapolitan Recipe Collection: Cuoco Napoletano. Terence Scully. Ann Arbor: The University of Michigan Press, 2015. viii + 256 pp. $80. - Cooking and Eating in Renaissance Italy: From Kitchen to Table. Katherine A. McIver. Rowman & Littlefield Studies in Food and Gastronomy. Lanham: Rowman & Littlefield, 2015. xii + 204 pp. $38.

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The Neapolitan Recipe Collection: Cuoco Napoletano. Terence Scully. Ann Arbor: The University of Michigan Press, 2015. viii + 256 pp. $80.
Cooking and Eating in Renaissance Italy: From Kitchen to Table. Katherine A. McIver. Rowman & Littlefield Studies in Food and Gastronomy. Lanham: Rowman & Littlefield, 2015. xii + 204 pp. $38.

Published online by Cambridge University Press:  20 November 2018

Christopher Kissane
Christopher Kissane*
Affiliation:
London School of Economics and Political Science
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Information
Renaissance Quarterly , Volume 69 , Issue 1 , Spring 2016 , pp. 289 - 291
Copyright
Copyright © 2016 Renaissance Society of America

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