SC - Book recommendation (long)

[Thomas Gloning]

1-School of Salerno and Regimina sanitatis
2-Scully on cooking with sauces

1 -- Kerri wrote: <<< (...) Called "The School of Salernum, Regimen
Sanitatis Salerni" <snip> The original isn't dated and there's no leads
on tracking down the original document. >>>

The school of Salerno was a medical school that flourished since the
11th century. The "Regimen Sanitatis Salernitanum" is 13th century, the
text was widely spread and modified in the following centuries.
The standard edition of these versions is still: S. de Renzi (ed.):
Collectio Salernitana. 5 vol. Naples 1852-59.

<<< (...) "A Medieval Health Handbook"  (...) Both this book and the one
above come from Italy so I'm not sure how much of that information would
have been used in the rest of Europe. (...) publishing information (...)
>>>

The use of such texts on health and nutrition was widespread all over
Europe:

There are a few _splendid_ manuscript copies of the Tacuin in Luettich,
Paris, Rom, Rouen, Vienna (the 'Hausbuch der Cerruti'). But these
manuscripts, which we have in our facsimiles, are shortened versions
from a longer latin text version which is extant in 17 manuscripts.
Later on, the Latin text (1531) and a German translation (1533) was
printed (the one, Norbert Hoeller, Vienna, beginns to transcribe).

There are many manuscripts and later printed texts of the 'Regimen
Salernitanum'. E.g., I have a German translation together with the latin
version from 1460 somewhere (facsimile) and a French-Latin version
printed 1743 (!) in the Netherlands. And there were other 'Regimina'.
Thus, the use of such texts on health and nutrition was widespread all
over Europe, and all the physicians were expected to know this system of
health and nutrition. Weiss-Amer's article in 'Du manuscrit a la table'
(69-80) could be an interesting reading for the English-only reader.
Publishing info: Tacuinum Sanitatis. The Medieval Health Handbook. New
York: George Braziller 1976 (quoted from the German version of the book;
there are several other facsimiles). See also: Judith Spencer, The Four
Seasons of the House of Cerruti, New York/Bicester,England 1984.

2 -- <<< (...) As for the connection of humors with menu preparation,
I've only got the Scully book which discusses it without going into a
lot of detail. (...) >>>

Not knowing Scully's 'Medieval food' (is it later than 'The art of
cookery in the Middle ages'?), I should like to mention an article about
(cooking with) sauces:
   T. Scully, The 'opusculum de saporibus' of Magninus Mediolanensis.
   In: Medium Aevum 54 (1985) 178-207.
   (The latin text of the sauce book was published by Lynn Thorndike:
    A mediaeval Sauce-book, In: Speculum, 9, 1934, 183-190.)

This is sort of a commentary to a medieval sauce book that specifies
which kind of sauce is appropriate to different kinds of food in respect
to their 'quality'. Should be very interesting for the cooking
practioneers.

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