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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