SC - recipe trading (was: theme menu)

[TG]

<< Revel identifies recipes in Taillevent from "Forme of Cury" as well
as some German and even Muslim Sicilian ones. >>

Does he "identify" sources? To _identify_ a recipe in respect to "recipe
trading" is to mention a specific source for a recipe A in some text B
with bibliographical details (source, page, lines) and -- in the best
case -- to discuss the possible ways of transmission and textual
intermediates. As to the "Brouet d'Allemaigne..." in Taillevent, Revel
does not specify a German source, as far as I can see (please correct
me, if I am wrong, I am using the German translation of Revel). How
about the other cases?

Other recipe collections of international chefs (e.g. Jean de
Bockenheim, Rumpolt) sometime mention that a certain recipe in the
collection describes a way of culinary preparation FOR a certain group
of people (the Germans, the Bohemians, the Hungarians, the Italians
etc.). Now I'd say, cooking a meal in the German style say FOR a German
ambassador and his equipe visiting a foreign country does not
necessarily mean that such a kind of meal was common in the region this
ambassador was visiting.

What I am trying to say: Sure, there is a lot of recipe trading. But
there is also sort of a gap between the recipes written down at some
time in some place and the culinary habits of this time and place. Many
culinary recipes were written down in a medical environment by text
collectors who probably never saw a kitchen from inside ...

Th.