SC - Re:New Cookbook

[Decker, Terry D.]

I believe the Sabban is a translation of  Yn-shan cheng-yao (Principles
of Correct Diet) by Hoshoi, date approximately 1330 CE.  It is a
treatise on food and its preparation with recipes.  I've never seen a
copy or a translation, so it is nice to know one exists.

I don't have a reference to the 11th century dictionary, but watch, I'll
run across a series of them in the next couple of weeks.

Bear

>This Christmas I was gifted with cookbooks.  I have questions on and from
>one of them.  The cookbook is  Classical Turkish Cooking by Ayla Algar. 
>There are MANY references in the book to old or ancient things, but no
>documentation I would accept.  It does list a couple of references that I
>have not heard about.  One reference is a book titled "Court Cousine in
>Fourteenth-Century Imperial China: Some Culinary aspects of Hu
>Sihui'sYinshan Zhengyao" by Francoise Sabban.  Also a reference to a
>Turkish-Arabic Dictionary "Diwan Lughat al-Turk, composed int he eleventh
>century by Mahmud al Kashghari, in which it claims documentable
>references to turkish cousine, varieties of bread, the clay oven and
>griddle, and burying bread in coals to cook. Has anyone heard of these
>sources?  How reputable are they?
>
>Aldyth
>
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