SC - Catalan Cooking?

[Thomas Gloning]

As far as I am aware, from the 6 or 7 known catalan sources on cooking
and eating up to 1520, none is translated into English up to now (Tom
McDonald/Master Thomas Longshanks is working on a translation of the
Libre de Sent Sovi).

BUT you could try one thing: Terence Scully gives around 30 Catalan
recipes from the _De apereylar_, from the _Libre de Sent Sovi_ and from
Mestre Robert. These recipes have close relatives in the Neap0litan*
Recipe collection, that Scully has edited and translated into English.
Thus, the translation of the Italian recipe could be a rough help to
understand the Catalan parallel recipe (see Scully p. 249ss.).

In addition you might try these books:
- -- Andrews, C.: Catalan cuisine. Europe's great culinary secret. New
York 1988.
- -- Santich, B.: L'Influence italienne sur l'évolution de la cuisine
médiévale catalane. In: Manger et Boire au Moyen Age. Vol. 2. Paris
1984, 131-140.
- -- Thibaut-Comelade, E.: La table médiévale des Catalans. (Les Presses
de Languedoc) 1995.

More books and articles are at:
  http://staff-www.uni-marburg.de/~gloning/cookmat.htm#catal

Best,
Thomas