In his celebrated work The Decameron, Italian Giovanni Boccaccio (1313-1375) –published in Cuba- wasted no time to depict the pleasure of the senses. All along that great collection of stories –he called the “novels”- that he wrote between 1351 and 1353, there are countless references to cooking, ranging from dinners that praise bold bets to characters who eat and drink profusely, or at the very least dream of doing that.