I didn't finish it today, and I will change it tomorrow morning.

Because it's late today, tomorrow will be a thousand more words.

I'm sorry.

——-

Platina on truffles

Truffles are nutritious, pleasant, and can also inspire enthusiasm. Galen loved it. It is often found at the tables of the sensual and aristocratic people, and it exerts its aphrodisiac effect for them when they need it. It is commendable to eat truffles for the sake of fertility and reproduction, but it is an abomination to eat them only to satisfy debauchery, as many idle and unrestrained people are accustomed to. GrainsIn Notes, da Vinci mentions corn three times, and since then, a culinary mystery has emerged. "Let people send some large ears of corn from Florence," wrote da Vinci, who used the abbreviation "gra" for corn "grano." In addition, he mentions whitemaize and redmaize, using the word "melica", although translated as maize, "melica" means grass with sweet juice in Latin ("mel" = honey), possibly referring to sorghum (蜀黍). "Melica" can be used to make couscous, sorghum flour, gruel and sorghum syrup. Most scholars agree that corn spread rapidly throughout Italy in the early 16th century, and according to Leonardo da Vinci's notes, it also reached northern Italy. In an article written in 1975 entitled "Corn in Europe Before Columbus", Jeffrey developed his own theory, arguing that corn was cultivated in the Mediterranean before Columbus, because if it had been introduced in Spain in 1493, it would not have been possible for the documentation of corn cultivation to appear in the East Indies around 1496. See Chapter VII for a detailed discussion of this issue. Bran, or meal, is the outer skin of grains like wheat and oats, and boiled salted fish with water to drain the salt from the fish. Leonardo da Vinci also mentions wheat a few times, but because he buys bread made from soft wheat, he may be referring to durum wheat for macaroni. Cleverford Wright explains that durum wheat is chewy and doesn't have much moisture, "because they prevent macaroni from breaking or deforming during drying and processing, and because it's less likely to lose texture and flavor after cooking than soft wheat." Flour is also on the list, presumably referring to soft wheat flour used in toast, buns and pies. Millet, which has always been regarded as bird food, is actually a peasant food, and the usual practice is to cook it into gruel in broth. Millet can also be used to make "thick porridge and extremely sweet bread," Pratina writes, "and it can last up to a year when kneaded with juice, and its main use is yeast." "Growing millet and Italianmillet is very land-intensive, so it's best not to plant them with vines or other fruit trees," he said. Platina's own book does not mention corn, white maize, maize, and bran, but he does speak of wheat, saying that it is "extremely digestible, purified, and cooled." Regular consumption strengthens the fibrous tissue in the liver and spleen," and "few foods are more productive and pleasurable than wheat." In addition, wheat grown in the mountains is more nutritious than in the plains. Bread made from wheat flour is usually made by fermenting the dough, but "bakers need to be careful that the amount of yeast is moderate." Too much bread will have a sour taste, too little bread will not be fluffy, and it will be difficult to digest and not good for health, because such bread will hurt the stomach. "Herbs and spices" The word "vanilla" here also refers to a variety of herbs that can be used. In addition to being used as a seasoning, mint and parsley are the main ingredients of Martino's Herb Soup. Thyme, on the other hand, is used in chicken dishes, and Martino used it in a vegetable sauce. Nutmeg played a significant role in making flavored sauces, and the most popular condiment in Leonardo da Vinci's time was mustard, which was commonly used in meat and egg dishes. Here's an example of Martino's mustard recipe, a dish called "Red Mustard" or "Purple Mustard": Mash the mustard seeds first, then add the raisins to mash the mortar as much as possible. Add a little toast, sandalwood, cinnamon bark, and some sour juice or vinegar or grape juice to dilute the mixture, then sift through. People often think of buckwheat as a grain, but it's actually a seed of vanilla. Buckwheat seeds can be made into buckwheat flour, and coarsely milled buckwheat is a hulled and crushed grain that can be cooked like rice. Coarsely milled buckwheat is "one of the grains with delicious juice" and a "hungry food" that can be used to make a good soup. As for pepper, da Vinci did not mention it in his notes, but it is certain that he must have used it. Pliny learned that pepper grows on trees: "They are both warm and dry, so they warm the stomach and liver, diuretic and aerate, but at the same time affect the human spleen." "Peppermint" has the power to delight people, it also helps digestion, removes parasites, and at the same time works wonders for healing wounds from bites of rabid dogs. Platina wrote. Parsley root, on the other hand, is "very effective against poisons, but because of its bitter taste, it is more suitable for medicine than for food." "Wild thyme" is effective in repelling poisonous snakes, and boiling it in vinegar and applying it to the temples can also relieve headaches. "Farmed thyme" is used in cooking to brighten the eyes, deworm, diuretic, and can also make women's menstruation earlier and help deliver stillbirths. The strength and aroma of nutmeg is very beneficial to the human body, it can enhance vision and anti-vomiting, and can also soothe stomach and liver discomfort to treat loss of appetite. "In addition, like the other herbs and spices described by Platina, mustard is more prominent as a medicine than as a food. "When applied to a affected area of the human body, it immediately shows the power of burning. Platina's brushstrokes already sketch the renderings of the early use of mustardplaster. Wasabi can also "drive away lung diseases, relieve chronic cough, and dissolve phlegm...... Warm the stomach and strengthen the liver...... It also pries out the mouth and stimulates passion. ”

Beans Martino's recipes use beans, including fava beans, of course, while kidney beans, which Martino doesn't mention, appear on da Vinci's shopping list. This is because kidney beans (Phaseolusvulgaris) are a species from the New World, and it is only normal that Martino has no knowledge of them, and it is unlikely that they will appear on the Italian table immediately after 1492. Leonardo da Vinci used the word "fagiuoli" to describe broad beans, and it should have been written simply as "fave", as in modern Italian. Interestingly, the Italian word "fagioli" refers to beans from the New World. Martino used peas to make the dish Fresh PeaswithSalt Meat. After giving some advice on growing peas, Platina added: "It has a sweet taste, is less harmful to the human body than broad beans, and is less bloating after eating." Platina often refers to favabeans as "broadbeans" and gives a number of recipes for cooking fava beans. He writes that Pythagoras never ate fava bean porridge because, according to his own interpretation, the souls of the deceased dwell in it, and because this expansive food, contrary to a heart that seeks inner peace, arouses the passion stored in **, for fava beans are said to have the same shape as them. Both Platina and Leonardo da Vinci referred to the mystical legume plant of the kidney bean, even calling it "phaseolus", the name of many legumes from the New World. Platina was not optimistic about kidney beans, believing that they "make people feel rough and bad, and they can make people dreamy, and almost all of them nightmares." He also wrote that kidney beans can fatten and "moisten the intestines." After eating kidney beans, "it is necessary to drink some alcohol. "Of all the common foods, fava beans have the worst reputation and the most unusual history about them. Pisanelli believed that fava beans caused severe sighing (horribilisospiri). The gentle and forgiving Castelvitro once said that only pregnant women, ignorant children, pigs and other animals should eat fava beans. Other Renaissance writers believed that fava beans would bring nightmares and corrupting nightmares. However, despite Tanara's desirability of fresh fava beans as "the food of princes", in general, it is associated with commoners and poverty. This connection is not unfounded, as fava beans are indeed one of the most basic and common country foods. - Berengario della Cinqueterre of the Cinqueterre Although the word "meat" is mentioned here, da Vinci does not specify what kind of meat he was buying. The notes refer to beef and bonbove, which are the main ingredients in beef stew, beef balls, triangular pies and kebabs. When it comes to beef and good beef, Platina has a mixed reputation. He began by saying: no one can doubt the great contribution of cattle to mankind. Under the beef section I list bulls, cows and calves, which can pull carts, produce milk and cheese, and make shoes. Therefore, in ancient times, the indiscriminate killing of a cow without a reason was a capital offense as a murderer. However, he also proposes not to eat beef because it is "too hard for the chef and for your stomach" and that the nutrients provided by beef are "disgusting, melancholy, and easily disturbed." In addition, "it can incur four-day heat, eczema, and scaly skin." It is quite possible that Platina's negative comments about beef influenced da Vinci so much that he later embraced vegetarianism in his twilight years. In addition to sugar, the only sweets da Vinci mentions are anisecandies. In Notes, da Vinci wrote an anecdote about his assistant Salai secretly taking money to buy anise. Platina is also fond of anise, believing it stimulates appetite and "flushes out the body the depression that is about to invade the brain." Anise also improves breathing, "diuretic, refreshes, heals headaches, stimulates enthusiasm." Just like the word "salad," "vegetable" refers to a category in a broad sense. My guess is that the word "salad" in da Vinci's notes refers to all the ingredients used in the salad, such as lettuce and carrots, rather than the ready-to-mix dishes like the ones we can buy in supermarkets now. Martino didn't mention them, but at court banquets they were used as a flavor booster between two main dishes. Platina records a salad with ingredients such as "lettuce, borage, mint, calamint, fennel, parsley, wild thyme, marjoram, chervil, sow?thistle, nightshade, fennel flowers, and several other herbs." "These dishes are washed, drained, salted, and then sprinkled with oil and vinegar and eaten. Vinegar and olive oil are often needed for miscellaneous salads, and as Gillian Riley puts it, vinegar "is very versatile in cooking, can be used to make salads, can be used to marinate food for long-term preservation, diluted with water, or added with a little honey, vinegar is a great pick-me-up." In addition, it has a lot of medicinal properties. And Platina warns that "vinegar has the effect of invigorating the muscles and blood, and although it can cure depression and eye inflammation and redness, and can relieve joint pain, hemiplegia and spasticity, it is still extremely destructive because it can transport undesirable body fluids into the nerves and joints." He advises people to use vinegar in moderation, especially when it is used to apply wounds bitten by poisonous animals, and Agrippa () "In his later years, he used to soak his feet in warm vinegar to relieve the great pain caused by gout." "Sugar is used as a sweetener for making candies, cookies and pies, and it can also be used to create luxurious and delicate sugar sculptures for banquets. Platina's advice is that the whiter the sugar, the better. "In the past, sugar was only used as medicine," but by the time of Vinci, the use of sugar expanded, and sugar was an important ingredient in many dishes of Martino and Platina. Platina writes that with melted sugar "can make almonds...... Pine nuts, zhenren, parsley, anise, cinnamon bark and many other foods are made into sweets. "Leonardo da Vinci's usual drink was wine, and according to statistics, the average person in northern Italy consumes four-fifths of a liter of wine per day. Sir Robert Tannington thought the best wines to drink were Passerina and Lugliola. Platina is full of praise for wine, but he urges people to drink in moderation, preferably diluted, admonishing his readers: "I have enumerated many of the benefits of wine, but I hope that the reader will not think that I am a greedy drink—you must know that by habit and nature I drink less wine than anyone else's." Platina goes on to write about the best wines from Italy, as well as from Corsica and Greece, and concludes with the remark that "the wines produced [in my time] are better than those produced in [my time]."