by Leonardo da Vinci · tapa blanda · ISBN 9788446909378
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«Apuntes de cocina» is Leonardo da Vinci's book on gastronomy, published by Astri in paperback (203 pages, in Spanish).
A compilation of Leonardo da Vinci's notes and reflections on cooking, food and the customs of his time, in which the artist applies his curiosity and ingenuity to the culinary field. The edition includes translation, introduction and notes by Rafael Galvano and reveals a little-known facet of Leonardo da Vinci's thought.
Published in 2003 by Astri, this Spanish edition includes translation, introduction and notes by Rafael Galvano.
For those interested in the lesser-known side of Leonardo da Vinci and the history of gastronomy.
Tapa blanda
Leonardo di ser Piero da Vinci was an Italian polymath of the High Renaissance who was active as a painter, draughtsman, engineer, scientist, theorist, sculptor, and architect. While his fame initially rested on his achievements as a painter, he has also become known for his notebooks, in which he made drawings and notes on a variety of subjects, including anatomy, astronomy, botany, cartography, painting, and palaeontology. Leonardo is widely regarded as a genius who epitomised the Renaissance humanist ideal, and his collective works contributed to the development of European art to an extent rivalled only by that of his younger contemporary Michelangelo.
