SC - Resources on Period Spanish Cooking

[Robin Carroll-Mann]

I've had several queries recently about resources for medieval and 
renaissance Spanish cooking.  Here are some of the books I've 
been using.  Most of them were modern reprints obtained through 
ILL.  Most of them are in languages other than English.  This list 
makes *no* pretense of being complete.


AUTHOR: Nola, Ruperto de, pseud.? 
TITLE: Libro de guisados, edicion y estudio por Dionisio Perez 
("Post-Thebussem")
PUBLISHED: Madrid [Compania ibero-americana de publicaciones] 
1929.
DESCRIPTION: xlviii, 247 p., 1 l. illus., facsims. 22 cm. 
SERIES: Los clasicos olvidados ... pub. bajo la direccion de Pedro 
Sainz y Rodriguez ... vol. IX
NOTE: With facsimile reproductions of title-pages of editions of 
Barcelona, 1520, and Logrono, 1529. "He preferido dar a conocer la 
segunda edicion castellana hecha en Logrono en 1529, por Miguel 
de Eguia, a expensas de Diego Perez Davila": p. [207] Half-title: 
Como se servia de comer al rey Hernando de Napoles, por su 
cocinero, Roberto de Nola, espanol.
LCCN NUMBER: 32-22348 

This is the second edition of the _Libro de Guisados_ (whose first 
edition was entitled _Libro de Cocina_).  It appears to have 
borrowed heavily from two earlier Catalan cookbooks, the _Livre de 
Sent Sovi_ and the _Libre de Coch_.  This particular reprint has 
some very helpful endnotes.  There are 242 recipes, two thirds of 
which are for meat-days, the remaining being fast-day recipes, 
mostly for seafood.


AUTHOR: Granado, Diego, fl. 1599. 
TITLE: Libro del arte de cocina, por Diego Granado (1599) ... con 
una introduccion por Joaquin del Val.
PUBLISHED: Madrid, Sociedad de Bibliofilos Espanoles, 1971. 
DESCRIPTION:xlvii, 432 p., 1 l. 25 cm.  
SERIES: Sociedad de Bibliofilos Espanoles. [Publicaciones], 
Tercera epoca, 8
NOTE: "325 ejemplares. No. 255". 
LCCN NUMBER: 72-216379 

The introduction to this book says that it contains recipes in the 
Spanish, Italian and German styles.  It contains many of the 
recipes from the _Libro de Guisados_, practically repeated 
verbatim.  It has several hundred recipes, including some for New 
World creatures, and the Spanish is close to modern and fairly 
easy to read.  No glossary or footnotes in this reprint.


AUTHOR: Villena, Enrique de Aragon, marques de, 1384-1434. 
TITLE: Arte cisoria; 
PUBLISHED: Barcelona, 1948. 
LCCN NUMBER: 49-26974 

A carving manual, but it contains more than just instructions for 
cutting up dead animals.  There is a long chapter listing foodstuffs 
eaten in Spain which require carving, and which includes fish, 
birds, herbs, fruits, and vegetables.  Although there are no recipes, 
per se, the author does comment on various methods of preparing 
food.  For example, he says that one cuts carrots in this way if 
they are to be fried or pickled, but *this* way if they are to be 
roasted in the ashes.  The Spanish here is noticeably more difficult 
to read than in the 16th century works I am familiar with.  This 
particular edition does include a glossary, which explains some of 
the more archaic terms and odd spellings.


AUTHOR: Santich, Barbara. 
TITLE: The original Mediterranean cuisine : medieval recipes for 
today / Barbara Santich.
PUBLISHED: Chicago, Ill. : Chicago Review Press, c1995. 
DESCRIPTION: ix, 178 p. : ill., map ; 21 cm. 
ISBN NUMBER:155652272X 
LCCN NUMBER: 97-162448

Original recipes and redactions, plus several nice chapters on 
medieval cooking in the Mediterranean region.


In Service,
Brighid


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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