When we think of Leonardo da Vinci, many images come to mind: an artist, an inventor, a scientist, an all-around great mind. However, one of the lesser-known facets of his genius was his passion for gastronomy. Yes: Leonardo, a true Renaissance man, was also a culinary genius who used his ingenuity and love for innovation in the kitchen.
Recent studies and a revealing exhibition in Liège, Belgium, have highlighted Leonardo’s interest in culinary arts, offering us an interesting look into his inventive recipes and his reflections on kitchen organization.
Leonardo’s almost vegetarian diet
The first thing to strike is how Leonardo’s diet was ahead of its time, reflecting a modern approach to healthy eating that emphasizes plant-based foods. Indeed, he had filled his notebooks with details on the properties of various foods and their impact on human health, their content suggesting that he largely avoided meat, a rarity in his era. Instead, he focused on fruits, vegetables, legumes, and nuts, aiming for a balanced and nutritionally complete diet. From his notes, we also understand that his nutritional choices mirrored his love and respect for nature and living creatures.
As an artist, Leonardo also paid attention to creativity: the exhibition in Liège features dishes like red prawns with burrata and apricots with mint, ideas bearing witness to Da Vinci’s innovative approach to cooking, and showing a flair for flavor-matching and presentation that feels remarkably contemporary.
Historical context and early culinary experiences
Now that we know a bit more about Leonardo’s passion for food and cooking, let’s take a look a how this peculiar love story developed. The Renaissance genius’ culinary journey began in Florence, where he worked as a young apprentice at the workshop of Andrea del Verrocchio. To support himself, he also worked as a waiter in a local tavern: when the cook left, Leonardo would take over the kitchen, bringing his artistic sensibilities to food preparation. Many believe this early experience may have laid the foundation for his later culinary experiments.
But Leonardo’s attention to detail extended to all aspects of dining: he penned a guide on maintaining an orderly kitchen and wrote about the importance of a clean and pleasant dining environment. His notes from the Codex Atlanticus reveal his thoughts on a well-rounded lifestyle, emphasizing moderation, simplicity, and mindfulness in both diet and daily habits. Indeed, one of his dietary guidelines from the manuscript reads: “Se voi star sano, osserva questa norma: non mangiar senza voglia e cena leve, mastica bene e quel che in te riceve sia ben cotto e di semplice format.” Translated, it advises: “If you want to stay healthy, follow this rule: do not eat without appetite and have a light dinner, chew well, and ensure that what you ingest is well-cooked and simple.”
Leonardo’s philosophy of food and health
Leonardo’s dietary advice was practical and holistic: he recommended temperance in wine consumption, regular light exercise, and a calm demeanor, all contributing to overall well-being. He also suggested avoiding heavy meals at noon and emphasized the importance of mental tranquility and avoiding excesses. But don’t be fooled by these almost-ascetic suggestions, because Leonardo’s approach to food was not just about sustenance but also about the enjoyment of life and the maintenance of health.
