Readers are introduced to dishes such as A Pie of Carrots and Other Roots, Luxury Bread and Brioche, and Fried Artichokes with Bacon and Cream, as well as pivotal epicurean characters like Taillevent (a 14th-century cook to the court of France), Olivier de La Marche (the Duke of Burgundy's master of ceremonies) and Maestro Martino di Como (cook to the papal court).
The Master is designed by the University of Torino, the Politecnico di Torino and the International Training Centre of the ILO (ITCILO), in collaboration with UNESCO and ICCROM.