SC - Question re Florence
allilyn at juno.com
allilyn at juno.com
Thu Apr 27 00:11:52 PDT 2000
Check out :
Redon, Odile; Sabban, Francoise; Serventi, Silvano . THE MEDIEVAL
KITCHEN. Schneider, Edward., translator. The University of Chicago
Press, Chicago & London. 1998. ISBN 0-226-70684-2. HIGHLY RECOMMENDED
Contains recipes, redactions, + comment, in their original
language as well as the English
translations from:
1. Le Menagier de Paris
MP
2. Maestro Martino, Libre de Arte Coquinaria
Ma
3. Le Viandier de Taillevent (2 versions)
VT XV + VT Scul
4. Il Libro della Cucina del Secolo XIV
Za
5. BU anonymous manuscript (Italian)
Bu [Neapolitan]
6. Frammento di un Libro di Cucina del Secolo XIV
Gu
7. LVII Ricette d'un Libro di Cucina del Buon Secolo della Lingua
Mo
8. Libro di Cucina del Secolo XIV
Fr
9. Liber de Coquina
Lc
10. Maitre Chiquart, Du Fait de Cuisine
Ch
11. Forme of Cury
Fc HB
12. Tractatus de Modo Preparandi et Condiendi Omnia Cibaria
Tr
13. Jean de Bockenheim, Register de Cuisine
Bo
14. Diversa Servicia
Ds HB
15. An Ordinance of Pottage
Hi
and redactions.
Some of the Italian citations are from Tuscany, the Tr is from Venice.
The Florentines visited the other cities a lot; cooks would compare notes
with their visiting compatriots.
They probably also had access to the Neapolitan Collection, a new version
in English just out by Scully.
Regards,
Allison, allilyn at juno.com
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