SC - saving wedding cake was Sweets to the sweet

[Bonne of Traquair]

Thank you, Thomas.  This is very interesting.  I am
wondering now, if Marx [or Marxen] Rumpolt is the
author's actual name?  It doesn't sound Hungarian to
me. In fact, to me it sounds very Germanic.  Or could
the author have been born in Hungary, but of German
parents?  And, if he was actually Hungarian, were the
Hungarians using then [as they do now] the family name
first and then the given name?  If so, then wouldn't
the author's name then be Rumpolt Marx, as we use
names?

Enquiring minds just got to know!

Huette

- --- Thomas Gloning
<Thomas.Gloning at germanistik.uni-giessen.de> wrote:
> "Of course, many other people are able to use the
> collection for various
> research projects." This is quoted from an article
> by Louis Szathmary
> about "The Szathmary Culinary Archives", a
> collection of about 18.000
> cookbooks and related culinary material. If I
> understood correctly, part
> of this collection was donated to the University of
> Iowa and is now part
> of their special collections; the other part seems
> to be housed "above
> my restaurant (The Bakery) in Chicago" (I may have
> got that wrong).
> 
> The Szathmary collection seems to be especially
> strong in Hungarian
> cookbooks ("... contains just about every cookbook
> ever printed in
> Hungary"). Szathmary says that Marx Rumpolt (the
> author of the famous
> 'Ein new Kochbuch', 1581) is an Hungarian. I didn't
> recall that, so I
> reread Rumpolt's preface. Rumpolt says, that he was
> "an vieler Herrn
> Höfen" and that he learned about the cuisines of
> "Jtalien/ Niderlanden/
> Reussen/ Preussen/ Polen/ Vngern/ Böhem/ Osterreich
> vnd Teutschlandt".
> And, yes, he says that he is "ein geborner Vnger",
> who had to leave the
> land when he was young because of the Turkish
> invasion in that time.
> 
> Thus, it seems to me that we can take Rumpolt's
> recipes 'in an Hungarian
> style' to be somewhat more close to Hungarian
> cuisine than the Hungarian
> style recipes of other collections.
> 
> Louis Szathmary mentions another interesting
> document in his collection:
> "a leather-covered document, handwritten on vellum
> in Hungary circa
> 1490".
> 
> Looking from Europe, it seems that Chicago has at
> least two good
> culinary collections to visit (the other one being
> the John Crerar
> Library). If I ever drop by there ...
> 
> Here is the URL of the four pages portrait of "The
> Szathmary Culinary
> Archives":
> 
>    
> http://www.lib.uiowa.edu/spec-coll/Bai/szathmary.htm
> 
> Have fun,
> Thomas
> (I am still collecting 'Hungarian recipes from
> non-Hungarian sources' to
> put on the web sometimes in the new year;
> contributions are welcome.)



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