SC - questions/kinda long, sorry

[david friedman]

Yay for Thomas!
what great info!!!!!!!!!!

this guy knows how to cite stuff. wahoo!

:)
- --Anne-Marie, 
easily amused.....

At 02:11 AM 6/15/00 +0200, Thomas Gloning wrote:
>Apart from cookbooks, there are other sources/ articles that allow or
>help to reconstruct menues:
>
>1. -- There are investigations about certain courts. E.g., Gerhard
>Fouquet published an investigtion about eating and drinking at the court
>of Bishop Matthias Rammung of Speyer around 1470. Among other things, he
>used bills, accounts and the "Ordenunge, wie es mit den kochen zu
>ydertzit in unser kuchen solle gehalten werden" (Ordinance of cooking/
>for the cooks; I'll put this document online not later than 2013). One
>of his findings was, that the meals of everyday were _very_ much simpler
>than the meals of representation: "auch am Hof des Speyerer Bischofs
>wurde für das Fest gespart" (p.21).
>
>2. -- There are bills and accounts, e.g. used in Giovanna Frosini, Il
>cibo e i signori (Florence, 14th century), or in Ulf Dirlmeier's book
>about the income and the cost of living in the cities of southern
>Germany in the 14th, 15th and 16th centuries. In addition, there is much
>to find in the archives about food in official contexts, though not
>everything is transcribed yet, let alone translated or commented on. See
>for example:
>http://134.76.229.28/duderstadt/ab/reihe68/html_seiten/7121b001.r.html
>Basically, this kind of source reveals what was bought, on which
>occasion, in which quantities, and for what price. Hard work, however.
>
>3. -- There are diaries and chronicles with reports about meals and
>menues. Fouquet mentions: Helmut Hundsbichler: Reise, Gastlichkeit und
>Nahrung im Spiegel der Reisetagebücher des Paolo Santonio. (1485-1487).
>Diss. Wien 1979; somebody recently mentioned the menu, that was served,
>when Charles V. came to some city in southern Germany. (I took a note
>somewhere; could look it up.)
>
>4. -- Apart from the menu sections in the cookbooks already mentioned
>(e.g. Rumpolt), there is the work of Messisbugo (1557), a book with many
>menues, e.g. the "Cena che fece il Conte Galeazzo Estense Tassone allo
>Illustrißimo & Eccellentißimo Signor Duca nostro, ... & fu di dominica
>nel Carneuale del 1537" (25b).
>
>5. -- There is Jean Louis Flandrins 'Structure des menus francais et
>anglais aux XIVe et XVe siecles' (accents left out), in which he
>analyses the menues of the Menagier, of Ms. Harley 279 and of the menues
>in the Antiquitates culinariae.
>
>6. -- The dietetic texts also say something about the order, in which
>different food stuffs should be served.
>
>Thomas
>
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