Samuel Pepys ( 1633 –1703), was an English naval administrator, a Member of Parliament, and Chief Secretary to the Admiralty under both King Charles II and King James II.
Now he is most famous for the Diary he kept from 1660 until 1669 while still a relatively young man. First published in the 19th century, and it is still one of the most important primary sources (= fonti) for the English Restoration period. The Diary is a combination of personal revelation and accounts (stories =resoconti) of great events, such as the Great Plague of London, the Second Dutch War and the Great Fire of London.
However, Samuel Pepys was also also a heavy drinker, eater and connoisseur (=conoscitore) of kitchen delights. In his Diary we can find many information about food. He mentions oysters (= ostriche), carps (=varpe), larks’ tongues (=lingue di allodola) and great amounts (quantities =quantità) of wine. He used to merrymake (enjoy himself =divertirsi) in taverns until the early hours, to attend (=frequentare) formal dinners with lords and ladies or entertain (=intrattenere) guests at home with his young wife: the Diary provide a frank, high-spirited (lively = spiritoso) and vivid picture of the joys of food, and of its side-effects (=effetti collaterali) afterwards. His Diaries are a document of the history of civilization, and show how food has been more than simple necessity. In cultures, it has become a status symbol, a form of entertainment and a passion.