SC - Re: Apicius redux

[Christine A Seelye-King]

<< Does Frau Dr. Ehlert give the manuscripts themselves, hopefully
transcribed into printed characters and modern German as you do with the
RK, or does she talk about these manuscripts?  The second form I could
not read well enough to get the good of it. >>

The book is full of old recipes! It includes facsimiles of the recipes,
transcriptions/editions of the old text, translations into modern
German, an introduction to every manuscript that contains recipes, a
commentary on both culinary and textual matters, some illustrations
(food scenes and others), a glossary and a bibliography.

The manuscripts that contain the recipes are:
- -- Cgm 349 (Cgm = Codex germanicus monacensis; German manuscript now in
Munich)
- -- Cgm 384
- -- Cgm 467
- -- Cgm 725
- -- Cgm 811
- -- Clm 15632 (Clm = Codex latinus monacensis; Latin manuscript now in
Munich; such Latin manuscripts may contain some German material, too).

Another Munich cookery manuscript, the cookery section from the Cgm 415,
was not edited here, because there seems to be an Arabic tradition of
this text, that deserves "eine separate Beschäftigung" (a separate
inquiry; p.92).

One of the texts (Cgm 384) has been edited by Birlinger before, but in a
faulty way; thus, there is now a better version that replaces
Birlinger's "Alemannisches Büchlein von guter Speise", that you already
know.

I am sure, you (and some others) will have fun with this book.

Best,
Thomas