Carpaccio
[kahr-pah-choh, ‐chee-oh]
See T. Pignatti's Carpaccio (1958).
Licensed from Columbia University Press
(born circa 1460, Venice—died 1525/26, Venice) Italian painter active in Venice. Little is known of his early life, but the dominant influences on his work were the Bellini family and Antonello da Messina. In the 1490s he began the first of four cycles of paintings that are his greatest achievement: scenes from the life of St. Ursula, now in the Accademia, Venice; scenes from the lives of St. George, St. Jerome, and St. Tryphon (1502–07) for the Scuola di San Giorgio degli Schiavoni, Venice; and scenes from the life of the Virgin (circa 1500–10) and the life of St. Stephen (1511–20). He was one of the greatest early Renaissance narrative painters of the Venetian school.
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(born circa 1460, Venice—died 1525/26, Venice) Italian painter active in Venice. Little is known of his early life, but the dominant influences on his work were the Bellini family and Antonello da Messina. In the 1490s he began the first of four cycles of paintings that are his greatest achievement: scenes from the life of St. Ursula, now in the Accademia, Venice; scenes from the lives of St. George, St. Jerome, and St. Tryphon (1502–07) for the Scuola di San Giorgio degli Schiavoni, Venice; and scenes from the life of the Virgin (circa 1500–10) and the life of St. Stephen (1511–20). He was one of the greatest early Renaissance narrative painters of the Venetian school.
Learn more about Carpaccio, Vittore with a free trial on Britannica.com.
Carpaccio is a dish of raw beef, veal or tuna traditionally thinly sliced or pounded thin served as an appetizer.
History
According to Arrigo Cipriani, the present-day owner of Harry's Bar, Carpaccio was invented at Harry's Bar in Venice, where it was first served to the countess Amalia Nani Mocenigo in 1950 when she informed the bar's owner that her doctor had recommended she eat only raw meat. It consisted of thin slices of raw beef dressed with a mustard sauce. The dish was named Carpaccio by Giuseppe Cipriani, the bar's former owner, in reference to the Venetian painter Vittore Carpaccio, because the colours of the dish reminded him of paintings by Carpaccio. According to another story of the genesis of this famous dish, it was born at the Savini Restaurant in Galleria Vittorio Emauele in Milan. A wealthy lady, who was an everyday customer, was indeed told by her doctor to eat only raw meat. Unfortunately, at the time, it was not socially acceptable that a lady of her status would order "raw meat" at the most elegant restaurant in the city. It was the waiter who suggested her to use a different name for it. Apparently a painting by Carpaccio was hanging on the wall at the Savini at the time, and the waiter suggested Carpaccio as the "code name" for the dish, so she would not be embarrassed when ordering it.
Jewish and Islamic Dietary Law
Some argue that Islamic and Jewish dietary laws classify raw meat as haraam (forbidden) or treif (Yiddish: טרײף or treyf, derived from Hebrew: טְרֵפָה trēfáh) (unfit), respectively; however, consensus holds that raw meat is not haraam or treif if properly drained of blood. This does not refer to fish so tuna carpaccio is fit to eat by members of either faith (assuming that no other circumstances make the carpaccio unkosher or haraam)See also
References
External links
This article is licensed under the GNU Free Documentation License.
Last updated on Wednesday October 08, 2008 at 14:10:46 PDT (GMT -0700)
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