SC - Medieval Portuguese cookbooks?

[Huette von Ahrens]

This dissertation appears to be available from
University Microfilms, so you might have to ask
them about copyright instead of UNC.

This dissertation is also in the UC Berkeley library,
UC Santa Barbara library and SUNY Binghamton library.

Huette

- --- Bonne of Traquair <oftraquair at hotmail.com> wrote:
> >From: Thomas Gloning
> <Thomas.Gloning at germanistik.uni-giessen.de>
> >Subject: SC - Medieval Portuguese cookbooks?
> >Date: Thu, 01 Jul 1999 16:23:37 +0200
> >
> >Hello Jessica/Jehanne,
> >
> >"Foi serodia e escassa a producao de livros
> impressos portugueses de
> >cozinha" (The production of printed Portuguese
> cookbooks was late and
> >scarce). This is the first sentence in "Livros
> portugueses de cozinha",
> >a bibliography on portuguese cookbooks, published
> Lisbon 1988
> >[Biblioteca Nacional, Catálogo 29].
> >
> >The only 15th/16th century text extant seems to be
> the cookbook in the
> >Codex I.E.33 of the National Library in Naples, a
> manuscript that seems
> >to have belonged to Infanta D. Maria of Portugal.
> This text has been
> >edited for several times:
> >
> >
> >-- Newman, E.: A critical edition of an Early
> Portuguese cook book.
> >Diss. (Univ. of North Carolina) Chapel Hill 1964.
> 
> 
> At last, I made it down to Davis Library here at UNC
> and reviewed the copy 
> of this dissertation in the microforms section.  The
> original seems to have 
> disappeared.  I haven't had much time to go over it,
> but here are the basics 
> of what is contained in the dissertation.
> 
> -Introduction describing the manuscript in Naples
> and quotations (in 
> Portuguese and Spanish) of earlier references to it.
> It is mostly in one 
> hand, with additions and notations in three other
> hands, one completely 
> illegible.  There are large numbers of pages
> missing, 24 recipes in the 
> remaining pages.
> 
> -definition of abbreviations apppearing in the
> manuscript.
> 
> -comparison with the recipes in "Two 15th Century
> Cookbooks", (Thomas 
> Austin, 1888) and "The Goodman of Paris",(Eileen
> Edna Power, 1928) 
> (Conclusion, not too similar or repetitive, the
> Portuguese ate differently 
> than the English and French of the middle ages.)
> (but then again, there's 
> all those missing pages to consider--Bonne)
> 
> -ennumeration of the sorts of dishes ("...partidges
> are used twice, young 
> cocks twice and doves once.")
> 
> -discussion/definition of ingredients.
> 
> -discussesion/definition of utensils.
> 
> -discussesion/definition of measurements.
> 
> -index of the recipes which begins with a
> translation of the title and list 
> of ingredients, but along the way she begins adding
> more and more bits of 
> description, nearly giving instructions for the last
> few.
> 
> -discussion of the text from a linguistic
> standpoint: Description of 
> editorial liscense she has used in her transcribing.
> 
> -Transcribed but not translated recipes.
> 
> -More linguistic discussion (the dissertation was
> for a Ph.D. in Romance 
> Languages)
> 
> -Glossary
> 
> -Bibliography.
> 
> I printed out everything except the linguistic
> discussion and transcribed 
> recipes, this made up about half the pages of the
> dissertation.  I'l be 
> reading it over and posting more if it seems useful.
> I'll probably go back 
> and get the recipes and all anyway, with her
> description and a good 
> portugues/english dictionary, even I might be able
> to come up with  passable 
> translation of some of the recipes.
> 
> I can fax these 50 or so pages if anyone wants to
> see them.  I am 
> considering scanning and posting, but am not sure
> about UNC's views on 
> copyright for this.  I'll check.  (in the meantime,
> let's not open THAT 
> discussion here and now!)
> 
> 
> Bonne de Traquair
> 
> 
> 
>
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