SC - Invented Recipes or Observed Recipes

[Charles McCathieNevile]

To follow Cariadoc's argument, the Introduction of Hieatt & Jones 'two 
anglo-norman cookbooks' (much quoted on this list - biblio details are a 
FAQ, so try the florilegium) claims that ALL the recipes in the two MSs 
presented turn up again in English translations in the 14-16C (they are 
13/14C anglo-norman, a kind of french).

Charles Ragnar

On Thu, 5 Feb 1998, david friedman wrote:

> At 5:03 PM +0300 2/4/98, dkpirolo at cts.com wrote:
> 
> >Anyhoo, of the period cookbooks currently available to us how many contain
> >(mostly) original recipes (no KFC jokes,  please) and how many contain
> >(mostly) accounts of how dishes were prepared?
> 
> I take it what you are asking is whether the recipes were original with
> that cook, as opposed to recipes he got from somewhere else. If so, I think
> the answer is that few of the recipes were original to that cookbook. My
> reason for thinking that is that the same recipes appear in multiple
> cookbooks, sometimes in the same words, sometimes in different words.
> 
> Master Chiquart, writing in Savoy in the fifteenth century, says he has
> never seen a cookbook--but he uses recipes that also appear in English
> cookbooks of the 14th and 15th centuries. It looks as though you have an
> oral tradition containing a stock of common recipes, with some cookbooks
> (such as Chiquart's _Du Fait de Cuisine_) written or dictated by a cook out
> of the oral tradition, some copied, and some collections of recipes copied
> from several sources.
> 
> I should add that I know the 14th-15th c. stuff better than the later, so
> am expressing an opinion mostly about that.
> 
> David/Cariadoc
> http://www.best.com/~ddfr/
> 
> 
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