Ada bonuses

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Ada Boni , née Ada Giaquinto (* 1881 in Rome , † 1973 in Rome) was an Italian cookbook author . She became known through her cookbook "Il talismano della felicità" (The Talisman of Happiness) published in 1927.

Life

Boni was born into an upper middle class Roman family and started cooking at the age of 10 as she enjoyed it. Her paternal uncle, Adolfo Giaquinto, was a cook and published a cookery magazine. Her husband, the music critic Enrico Boni, was also an amateur chef, so Ada Boni founded the cooking magazine Preziosa (published from 1915 to 1959) in 1915. She also gave cooking lessons to the fine ladies of Rome.

plant

The first edition of the 1927 cookbook Il talismano della felicità (Publisher: Editore Colombo) contained 882 recipes . In later editions this number rose to over 2000 prescriptions (2245 in 1976). Part of its popularity may also come from the fact that the book's title ("Lucky Charm") is also ideal as a wedding gift. The talisman , like the later book La cucina romana , preserves the traditional and characteristic regional and national dishes of Italy. This was all the more important because the population who moved from the countryside to the city in the first half of the 20th century used the book as a guide for the traditional recipes they knew from their mothers and grandmothers. Like the work of Isabella Beeton , Ada Boni's book has achieved culinary Bible status. As the first Italian cookbook, the work was aimed at housewives of the upper middle class. Together with the book by Pellegrino Artusi and Editoriale Domus' Il cucchiaio d'argento , it is one of the most important cookbooks in Italy. The standard edition of the Talisman has 1054 pages and was last published in 1999. There is also an abbreviated version under the name Il piccolo Talismano from the same publisher.

The influence of the work extends, besides Italy , especially to the USA , since it was published in 1950 in a heavily abridged translation as The Talisman Italian Cookbook: Italy's Bestselling Cookbook Adapted for American Kitchens (Crown / Random House, 1950). Translator Matilde La Rosa added some "American-style" Italian recipes popular with her own friends.

La cucina romana , named Boni's best cookbook by Gillian Riley's Oxford Companion to Italian Food , is a collection of traditional Roman dishes. It was published in an edition on Italian regional cuisine and contains recipes of typical Roman dishes at the time, some of which were already considered old-fashioned at that time.

literature

  • Gillian Riley: The Oxford Companion to Italian Food . Oxford University Press, New York 2007, ISBN 978-0-19-860617-8 .
  • Bill Daley: Culinary Giant: Ada Boni
  • Wrote the must-have cookbook for generations of Italian women. In: Chicago Tribune. May 15, 2013.

Web links

Individual evidence

  1. ^ A b c Gillian Riley: The Oxford Companion to Italian Food. Oxford University Press, New York 2007, p. 58.
  2. ^ A b c d e Gillian Riley: The Oxford Companion to Italian Food. Oxford University Press, New York 2007, p. 59.
personal data
SURNAME Bonuses, Ada
ALTERNATIVE NAMES Giaquinto, Ada (maiden name)
BRIEF DESCRIPTION Italian cookbook author
DATE OF BIRTH 1881
PLACE OF BIRTH Rome
DATE OF DEATH 1973
Place of death Rome