A Discussion of Pellegrino Artusi at the New School

by jbfauthor on March 28, 2011

Mention Escoffier at a dinner party and most people, even those who don’t count themselves among the food-obsessed, will likely know you are referring to the great French chef who streamlined the professional kitchen and codified French cuisine. But bring up the name Artusi and you’ll get stares. And yet Pellegrino Artusi and his influential cookbook La Scienza in Cucina e L’Arte di Mangiar Bene (Science in the Kitchen and the Art of Eating Well) helped shape what has become the world’s favorite thing to eat: Italian food. Self-published in 1891, Artusi, as the book is commonly known, was groundbreaking in many ways. First, it was written in Italian, the newly official language of the new country that few Italians, except those in Tuscany whose dialect it was based on, spoke.

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On the Menu: Tutto Toscana

by jbfauthor on October 19, 2010

One of our favorite fall traditions at the Beard House is our partnership with the faculty at the Apicius International School of Hospitality, a Florence-based institution that offers Tuscan-focused culinary studies. For this year's events, the instructors will be joined by their Italian students, for whom the programming is a capstone of a six-week-long intercontinental study of gastronomy and culture. The weekend-spanning event series, Tutto Toscana, includes an Italian-style cocktail party, a Tuscan-inspired brunch, and Feathers, a food-crossed-with-fashion celebration at

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