SC - Period Dining Atmosphere (Was RE: Saffron)

[LrdRas@aol.com]

Cariadoc's Miscellany links to translated sources is:
http://www.best.com/~ddfr/Medieval/Medieval.html

pieces of German cookery texts from 1350-1800 appear at:
http://www.uni-giessen.de/~g909/kobu.htm

Das Kuchbuch der Sabrina Welserin text is translated at:
http://www.best.com/~ddfr/Medieval/Cookbooks/Sabrina_Welserin.html

De Re Coquinaria is in original language at :
http://www.geocities.com/Athens/Forum/6946/literature/apicius.html

Du fait de cuisine is at:
http://www.best.com/~ddfr/Medieval/Cookbooks/Du_Fait_de_Cuisine/du_fait_de_c_contents.html

Le Ménagier De Paris in french is at:
http://www.pbm.com/~lindahl/menagier/

Le Ménagier De Paris in English (Janet Hison)is at:
http://www.best.com/~ddfr/Medieval/Cookbooks/Menagier/Menagier_Contents.html

Serve it Forth, a medieval/renaissance cookery newsletter is home page
at:
http://oldcolo.com/~memorman/sif_home.html

For a start in locating books, I recommend Acanthus Books who got me
started with several good sources:  www.acanthus-books.com

"The Medieval Kitchen" gives recipe translation, a little text about the
dish and their interpretation, then their recipe.  the primary text
recipes are located all together at the end of the book.  their recipes
can be a little questionable as are most, but it gives you a fighting
chance to figure it out!  All in all, a good secondary/tertiary source
for learning from.

Cariadoc publishes a 2 volume photocopied set of primary cookbooks in
original and translated versions (some of each) that is affordable for
nearly anyone.  It is about 17 texts for $17 US.  You can't beat that
with a dead horse!

I hope this gives you what you are looking for.

niccolo difrancesco


CBlackwill at aol.com wrote:
> 
> In a message dated 4/5/00 4:54:55 AM Pacific Daylight Time,
> grizly at mindspring.com writes:
> 
> >  Decide my motives, my level of participation in histoirical accuracy, the
> > resources available to us (no cheating on this one since 5 translated
> > cookbooks are online)
> 
> Can anyone provide the links to these online books?  I have been having a
> devil of a time trying to scoure through the Library of Congress, Amazon.com
> and any number of other resources.  On the same topic, has anyone purchased
> "The Medieval Kitchen"?  I ordered a copy from Amazon based on a few of the
> reviews, but am curious to know if this will actually prove useful as a
> "primary source".
> 
> Your comments have been well recieved (yeah, I had an attitude adjustment),
> but if you read my previous posts, I have always implied that substitutions
> (in fact, even entirely new recipes) should be based on the volume of
> knowledge we already have, and made with "informed" care.
> 
> Balthazar of Blackmoor
> 
> Such a strange fascination, as I wallow in waste
> That such a trivial victory could put a smile on your face.
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