SC - Announcement and question

[Kathleen M Everitt]

Lord Ras wrote:

>> Which brings up the subject of Moorrish cooking! :-) Is there a derth of
>> period recipes from Spain and Portugal or is it my imagination? My own search
>> has come up with zilch.

Gideanus replied:

>A lady in Ostgardr has done a translation  of at least one Andalusian
>text; I have not seen it yet but will try to get hold of a copy.

I don't remember exactly what Ana translated, but I think it was a
modern secondary source about medieval Andalusian cooking.  I know that
it included vanilla.

>I know of a gentleman in Calontir who is doing a translation of a work
>by Ruperto de Nola (MAY be spelled correctly) who was apparently a
>Castillian chef to the court of one Fernando of Sicily. Many of the
>recipes are apparently of Castillian origin.

The book in question is the _Libre del Coch_.  It was published in 1520 in
Barcelona, in the Catalan language, and again in 1525 in a Castilian
(i.e. "mainstream Spanish") translation, according to the introduction
by editor Veronika Leimgruber, who also says the latter is the oldest
known cookbook in Castilian.  It was the source for the majority of our
feast in February (which Gideanus didn't even come to... humph! :-)

>You could also look for the works of the late Rudolph Grewe. He is known
>as the definitive translator of what we call "The Icelandic Medical
>Miscellany", but despite his name, was in fact Castillian, as I
>understand it. Several of his works are based on Castillian cookbooks
>from period, some of them being translated into English, some not.

No, Rudolph Grewe is Catalan.  Among other things, he edited the
_Libre de Sent Sovi_.  His introduction says the common ancestor of the
two surviving manuscripts probably dates to the early 14th century.
Grewe also mentions two books he uses for other culinary information:
the 1344 _Ordinacions de Pere el Cerimonios_ and the 1384 _Terc del
Crestia_; I haven't found these.

We've also acquired a copy of Lluis Farando's edition of the
15th-century _Libre de Tots Maneres de Confits_, a Catalan work on
sweets and candies.  We got it only shortly AFTER doing our Catalan
feast, so we haven't done anything with it yet.  The editor says
(I'm reading quickly in my minimal Catalan) it appears in the ms. next
to a _Libre de totes maneres de potatges de menjar_, which hasn't been
edited as far as I know.

>Then, of course, there's al Andalus, which Cariadoc has worked with.

Right.  David's collection includes the 13th-century Arabo-Andalusian
_Manuscrito Anonimo_ (obviously the Spanish editor's name for it; the
title page is missing so we don't know what it was called in Arabic),
and (if I remember right) several other Arabo-Andalusian sources.

					mar-Joshua ibn-Eleazar ha-Shalib
                                                 Stephen Bloch
                                           sbloch at panther.adelphi.edu
					 http://www.adelphi.edu/~sbloch/
                                        Math/CS Dept, Adelphi University