I didn't finish it today, but I'm sorry for the change tomorrow morning.

  ———— Big Pot Rice League (thepanyofthecauldron)

  In the early 16th century, the Florentine sculptor Gvanfrancesrtici founded an organization called the "Big Cauldron League" to call friends and entertain and sing. Each member of the alliance is allowed to bring four guests at a time, and they are required to contribute a special creative dish to the banquet. The gastronomic historian Falfali Root defines this organization as the first culinary society since Roman times. Roy Strong observed: "In the end, the Big Cauldron seems to have deliberately mimicked the grand court banquets held by the Medici family, where the decoration and food were very similar. "Endless Humor: Wisdom and Humor in Italian Renaissance Art" (Infinite Humor: ItandhuoritalianRenaissanceart) is an interesting book, and its author, Paul Barolsky, describes a meeting of the League as follows: The most outstanding of these [dishes] was Andrea Del? An elaborate octagonal tower of sweets by Andreadel Sarto looks like a Florentine baptistery offlorence. The pavement is made of jelly, the columns that appear to be made of porphyry (a coloured rock from Egypt) are actually large strips of sausages, the base and the top of the column are made of Parmesan cheese, and the platform is made of marzipan. Sato's playful masterpiece of so-called gastroaesthetics (a long-neglected discipline) is a tribute to Petronius, a recreation of Satyrin's ingenious and beautiful culinary masterpieces...... Leonardo da Vinci's first biographer, Ggrgvasari, shows us other scenes from the feast: in the middle is a music stand for a choir, made of chilled veal. On it is a sheet of music made of flat sheets, with notes and letters made of peppercorns. Watching the score sing are the thrushes, whose beaks are deliberately kept open when cooking, and they are dressed in some kind of robes with thin slices of pork. Behind these birds are two members of the second bass section – two larger pigeons and six ortons (larks) as sopranos. In 1902, the historian Gieppinti completed a book on the history of Florence (Factsandanecdotes). In the book, he describes the "Paiuolo" as follows: The alliance created by Rustich is called Paiuolo. The Big Cauldron Rice League is made up of a group of gentlemen who often meet in the rooms of the University of Sapienza. Each of the twelve members can bring no more than four guests with them at each party or dinner, and each must bring a dish of their own. If two people are found to have duplicated their ideas, they will be punished at will by the Alliance Chair, who will then put together the dishes they bring and redistribute them to their liking. As soon as the League was founded, its founder, Giován Francisco Rustić, hosted a banquet for his companions. In keeping with the theme of the Alliance's name, Rustic carried a vat into the room and hooked it to its massive handle and hung it from the ceiling. At the same time, he repainted the room and hung curtains to create the effect of being "in a cauldron". The members of the League were initially stunned when they arrived, and couldn't help but applaud the bizarre scene. When they entered the room and saw the vat, they all started laughing maniacally. Inside the vat are seats and a dining table is placed in the middle. A set of large chandeliers hangs from the ceiling, illuminating the inside of the vat. Once they were all seated, the table opened and a leafy tree rose, on which two of the main dishes for the guests were cleverly placed. After the guests had finished their first course, the tree disappeared, and when it reappeared, a new dish was placed on it. There were many servants standing next to the vat on standby, diligently pouring the best wine for the guests...... In 1508, da Vinci returned to Florence to live with the wealthy patron Piero Braggio Martelli

  Aartelli), where Rustic also lived at the time. Rustic kept a flock of animals in his studio there, including an eagle, a crow that "can talk like a human," a porcupine that is tame like a dog, and a snake. Rustich was a friend of da Vinci, and there is no doubt that da Vinci must have participated in the gatherings of the "Big Cauldron Rice League". "Da Vinci was fond of all kinds of jokes, and probably the first artist to have many animals," said Serge Brownlee, "so he must have lived at ease in the free and relaxed atmosphere of the Château de Martelley." ”

  Vegan da Vinci

  Leonardo da Vinci once wrote in his notes: "Doesn't nature provide you with simple food that satisfies you (i.e., vegetarian)? If you are not satisfied, can't you make an infinite variety of delicious things by mixing these simple foods, as Platina and other writers describe in their cookbooks?" Colin Spencer, author of "The Heretic's Feast: The History of Veterarianis," lamented that da Vinci's fame as a vegan celebrity was too small. "Of the more than sixty biographies of his life and work in the London Library's collection," he wrote, "only one barely mentions his vegetarian choices." Spencer's complaints may have been very common in the early biographies of Leonardo da Vinci, and the latest biographies have invariably addressed the subject. Nichole refers to his "well-known idea of vegetarianism", while Brownlee also points out that "there could not have been too many vegetarians in Renaissance Italy." Sigmund Freud believed that da Vinci was always in a state of tornity between pity and aggression. His vegetarian beliefs are a manifestation of the "merciful" side of his personality, as he dislikes the cruel treatment of animals to him, and his "aggressive" side is reflected in his practice of designing military weapons, as well as in his subconscious sadistic tendencies – he accompanies criminals to the death penalty so that he can draw their facial expressions before they die. Although some believe that da Vinci was a vegetarian throughout his life, there is considerable evidence that da Vinci also ate meat at a young age, only to become a complete vegetarian in his later years. Leonardo da Vinci wrote a barbecue grill designed by Leonardo da Vinci to turn the barbecue fork automatically, and there is a description of the bacon oven he designed in the SSB (Manuscript Part B) in the library of the Institut de France. "Smoke wafted from countless smoke holes," da Vinci wrote, "and the bacon and pork tongue and sausages were slowly smoked until they were so flavorful." In his later years, however, da Vinci began to refuse to eat meat. According to a letter sent back to Giuliano Medici from Cochin (CH), India, the Florentine traveler Andrea Cossari "does not eat any animals, nor does they allow anyone to harm any living thing, like our Monsieur Leonardo da Vinci; In his book Leonardo da Vinci: Artist, Thker, AndanofScience (1898), biographer Eugene Muntz wrote: "From the letters of Cosari, it seems that da Vinci never ate meat, but lived exclusively on vegetables, a practice that predates vegetarianism in the modern sense by centuries." But what is the explanation of da Vinci's existing shopping list, which clearly lists meat. Charles Nicol explained: "The fact that da Vinci's family buys meat every day does not mean that da Vinci wants meat, it only shows that he did not force the rest of the family to give up eating meat." Some scholars have speculated that da Vinci's life in fifteenth-century Italy might have faced some crisis because of his vegetarian status. Because according to the dominant Catholic orthodoxy at the time, since God had given humans an identity above other animals and the power to rule over them, it was a blasphemy against God to renounce the consumption of animals. The Church calls vegetarian food "the devil's feast" and even burns vegetarians at the stake for heresy. Nonetheless, da Vinci escaped this fate, just as he could have escaped other forms of heresy, such as his public confession of belief in rational science and "humanism," and his arrest and imprisonment for the charges (a charge that was later dropped). One of the great mysteries about Leonardo da Vinci is how he could still receive commissions and financial support from the church despite his secular ideas. Maybe it was because of his great reputation as a painter, or maybe it was because Leonardo da Vinci was hired by the church (or other employer) to paint religious paintings for them. Leonardo da Vinci believed that God was a "primotore", but he attributed the workings of the world to nature and developed his own religious philosophy, which relied more on respect for life than on the never-ending prayer to God. His vegetarian beliefs stem from this religious philosophy. As a heretic with such a faith, he could have been burned at the stake or hanged, but he escaped.

  Leonardo da Vinci's salad dressing

  In Da Vinci's Notes, da Vinci recorded what appeared to be an incomplete recipe for salad dressing, with a list of "parsley (10 equal parts), mint (1 equal part), thyme (1 equal part), vinegar, a pinch of salt". Based on this, I created the following sauce and added olive oil. This dressing is best served over a Platina-style salad (the kind made with lettuce, mint, fennel, parsley, thyme, and marjoram). 10 teaspoons chopped fresh Italian parsley, 1 teaspoon chopped fresh spearmint, 1 teaspoon chopped fresh thyme, salt to taste, freshly kibble, ground black pepper, to taste, 34 cups olive oil, 14 cups wine vinegar Mix all the ingredients into a jar and shake well. The final yield is 1 cup. Fried courgette with aniseThis easy-to-make vegetarian dish is inspired by Martino and Platina's fried gourds. If you don't like the licorice flavor of aniseed seeds, you can use mustard seeds instead. 2 quarts of brine1 pound courgette, cut into very thin round slices34 cups flour12 teaspoons salt14 cups olive oil1 tablespoon fennel seeds, mash the juice of half a lemon in a mortar, boil the brine in a pot until boiling, add the courgette slices, and when boiling again, quickly pour the courgette into a colander to control the moisture. Take a paper towel and completely blot the courgette slices and set aside. In a bowl, add flour and salt and coat evenly over the courgette slices. Pour oil in a frying pan and slowly fry the courgette slices over medium heat until crispy and golden brown. Drain the oil with a paper towel, mix well with the fennel seeds in a bowl and sprinkle with lemon juice. Serves 4 people. One of the Pepper Bread da Vinci's shopping lists lists a "pepper bread", and we reproduce it here. Serve with olive oil (for dipping bread). 1 bag of dried yeast, 14 cups hot water, 2 and 13 cups flour, halved, 1 teaspoon salt, 2 tablespoons granulated sugar, 14 teaspoons baking soda, 1 cup sour cream, 1 egg, 1 cup grated Parmesan cheese, 1 teaspoon freshly ground black pepper, grease two loaf baking sheets. In a large mixing bowl, melt the yeast with hot water. Add 1 13 cups flour, salt, sugar, baking soda, sour cream and eggs. Scrape the bowl slowly with a hand tamper and blend for 30 minutes. Blend at a faster speed for another 2 minutes, scraping the bowl occasionally. Add the remaining flour, cheese and pepper and mix well. Divide the batter into two equal portions, pour into a baking tray and let stand in a warm place for 50 minutes. Bake at 350 degrees Fahrenheit for 40 minutes until the bread is golden brown, quickly remove from the pan and let cool slightly before slicing. The final output was 2. The following is a recipe for flan from 15th-century Italy, which is quite simple and echoes the concept of "light food" advocated by Leonardo da Vinci. 4 egg yolks, 2 cups milk, 12 teaspoons cinnamon bark, 12 cups sugar, 9-inch pie crust pre-baked beforehand, preheat oven to 375 degrees Fahrenheit. Take a bowl, use a whisk to mix the above ingredients evenly, pour into the pie crust, and bake for about 1 hour. Serves 6 people. The name "Shalai" means "little devil", and he is actually one of da Vinci's assistants, Giacomo Caprotti. Some scholars believe that Charais was da Vinci's secret lover. Judging from the "Notes", Charle is very fond of "sweets made of aniseed seeds", and the following anise seed cookie is a specialty delicacy from Leonardo da Vinci's childhood hometown of Tuscany. 1 cup all-purpose flour, a pinch of salt, 1 teaspoon of double fermented baking powder, 7 tablespoons of butter, 3 tablespoons of butter at room temperature, 1 tablespoon sugar, 1 teaspoon of aniseseed seeds, appropriate amount of milk, take a bowl, sieve the flour, salt and baking powder together, then add butter and mix well. At this time, add sugar, eggs, aniseed seeds, and an appropriate amount of milk, and the amount of milk added can mix the above mixture into a harder dough. Flour is sprinkled on the washboard, the dough is kneaded thoroughly, and then the dough balls are the size of nuts. Flatten them with a spatula and bake in batches in a greased round baking tray or heavy pan until golden brown. Serves 6 people.