SC - spanish cooking

[ND Wederstrandt]

Hi, Katerine here.

Stephanie of the Nethyrwode asked (among other things) for sources on
cuisine from England and France in the 11th, 12th, and early 13th centuries.
The earliest workable recipe collection from England (an Anglo-Norman
collection) dates from the end of the 13th century.  (There are a few
recipes in Neckham, but they are generally agreed to contain too little
information to do anything with.)  The earliest French collection that
I am aware of (there may be earlier ones) is the VAL manuscript of 
Taillevent, which also dates from the late 13th century.

The only early 13th C cookbook from northern Europe that I am aware of
is the one Rudolf Grewe published a preliminary account of, and was
working on a serious edition (with Constance Hieatt) when he died.  She
is completing that work on her own, but meanwhile, his article is
probably the only significant collection from anywhere in northern
Europe in the time frame in question.

Further to complicate matters, while that collection survives in four
northern manuscripts, the recipes in it are believed to reflect a
southern influence, very likely picked up during study at a university.

Ann Hagen's work on Anglo-Saxon food will provide some information on
this period, but no recipes.

Sorry not to be more helpful.

Cheers,

- -- Katerine/Terry