SC - Re: Welcome to sca-cooks

[Philip & Susan Troy]

Welcome, Hauviette!

ChannonM at aol.com wrote:
> 
> Currently, I am working on some unconventional theories about Roman cooking
> and recipes (mainly those from Apicius) and the relationship to later
> periods. I am trying to find 2 things.
> 1- Taillevant's work is two parts. The first part was based on earlier works
> 11 C manuscript. I'm trying to get an English version (cook I am, linguist I
> am not ;]) of the first part of Taillevant or the earlier French manuscript.
> I have an English translation of Taillevant, however the writer (James
> Prescott) has mixed the two parts of T and I can't distinguish one from the
> other. If anyone has any leads here I would be very grateful.

The Terence Scully edition of Taillevent gives text from every known
manuscript of Le Viandier, including at least one that appears to
predate the birth of Taillevent. I'm not sure if Le Viandier is tracable
back to the 11th century, but the 13th is quite doable, which,
considering Taillevent appears to have been born in the 14th, is doing
pretty good if you ask me! You might check out the Valais ms from
Switzerland, it dates from the mid-to-late 13th century and is, I
believe, the source of the 1892 Pichon edition. 
 
> Secondly,
> I am trying to find a Smithsonian article regarding the tracing back of a
> Spanish Gatzpacho recipe to the Roman period. Again, if anyone has a lead on
> this I would be indebted to them.

I'm not aware of such an article, but I understood  the word gazpacho to
be derived from Arabic terms meaning "soaked bread", and that the
original form of the dish was one of the bread, garlic, and olive oil
pottages still found in Andalusia.  I believe there was an article in,
of all places, National Geographic some years ago, on this subject. A
good library ought to be able to sort this out pretty easily...

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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