De honesta voluptate et valetudine

De honesta voluptate et valetudine (On honest indulgence and good health, often shortened to De honesta voluptate) was the first cookbook ever printed.[1] Written ca. 1465 by Bartolomeo Platina, it first appeared between 1470 and 1475 in Rome, and in 1475 in Venice. Written in Latin, it was largely a translation of recipes by Martino da Como from his Libro de Arte Coquinaria (ca. 1465).[2] The book was frequently reprinted over the next century, and translated into French, German and Italian.[3]

1494 edition, printed in Venice

Editions
  • c. 1474: Rome, Udalricus (or Uldericus) Gallus
  • 1475: Venice, Laurentius de Aquila and Sibylinus Umber
  • 1475: Venice, Pietro Mocenico
  • 1480: Cividale di Friuli, Gerardi de Flandria
  • 1480: Leuven, John of Westphalia
  • 1494: Venice, Bernardinus Benalius
  • 1498: Venice, Bernardinus Venetus de Vitalibus
  • 1499: Bologna, Johannes Antonius de Benedictis
  • 1503: Venice, Joannes Tacuinus, de Tridino (reprinted 1517)
  • 1508: Venice
  • 1517: Strasbourg, Johann Knobloch
  • 1529: Cologne, Eucharius Cervicornus (reprinted 1537)
  • 1530: Paris, Jean Petit
  • 1541: Lyon
  • 1541: Basel

Translations
  • 1487: Italian (reprinted 1494, 1508 and 1516)
  • 1505: Platine en françoys, Lyon, François Fradin; translated with additions by Didier Christol (reprinted 1509, 1522, 1528, 1539, 1548, 1559, 1567, 1571)
  • 1530: Von alten Speisen und Gerichten, Strasbourg (reprinted 1533, 1536 and 1542)
  • 1967: De honesta voluptate: the first dated cookery book, Saint Louis, Mallinckrodt collection of Food Classics volume 5; translated by Elizabeth Buermann Andrews
  • 1975: The temperate voluptuary, Santa Barbara, Capra Press; translated by Jerred Metz
  • 1999: Platina's On Right Pleasure and Good Health, Asheville, Pegasus; translated and with critical analysis by Mary Ella Milham

Notes
  1. Willan, Anne; Cherniavsky, Mark (2012). "The First Printed Cookbook". The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook. University of California Press. ISBN 9780520244009.
  2. Walsby, Malcolm (2013). Documenting the Early Modern Book World: Inventories and Catalogues in Manuscript and Print. Brill. p. 399. ISBN 9789004258907.
  3. Krohn, Deborah L. (2016). Food and Knowledge in Renaissance Italy: Bartolomeo Scappi's Paper Kitchens. Routledge. ISBN 9781317134565.
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