[Sca-cooks] [Fwd: hist-brewing: Libellus de arte coquinaria]

[Tara]

Hello, all.  I'm sure this has been discussed here recently; But, I was
booted off the list *again* (my isp sucks big hairy... uh, never mind.)
So, I've been out of it for a while.  Anyway, I am wondering if anybody
has a review of this book yet?

Thank you!
Magdalena vander Brugghe

"Donald P. Beistle" wrote:
>
> The following notice came over an academic listserv today, and I thought
> some on this list might be interested in it. Enjoy...
>
>  -- Don Beistle
>
> > "Libellus de arte coquinaria" An Early Northern Cookbook, ed. and trans. by
> > Rudolf Grewe [deceased] and Constance B. Hieatt; Medieval and Renaissance
> > Texts and Studies, vol. 222; Arizona Center for Medieval and
> > Renaissance Studies, Tempe, Arizona, 2001.
> >
> > The jacket blurb reads: The collection of medieval culinary recipes here
> > published dates from the early thirteenth century and is likely to be the
> > earliest witness we have to a number of recipes that appear again and again
> > in later medieval collections.  This critical edition of thirty-five recipes
> > from four Danish, Icelandic, and Low German manuscripts records culinary
> > themes that were to flourish throughout the later Middle Ages and is a major
> > contribution to the literature on food.  The volume includes translations,
> > textual notes, a commentary, and detailed indices covering utensils,
> > procedures. ingredients, dishes, and a glossary for each of the three
> > languages.
> >
> > To order, the address is
> > Cornell University Press Services
> > PO Box 6525
> > Ithaca
> > NY 14851
> > USA
> >
> > email: orderbook at cupserv.org
> > Phone: 800 666-2211
> > Fax: 800 688-2877
> >
> > You can order on email by credit card; the book costs $22 plus shipping. If
> > you need it in a big hurry ask them for express mail or the like.
> >
> > One further comment: there are no "adapted" recipes in the book, but most of
> > the recipes are so simple anyone could adapt them.  For example, "One should
> > boil a whole hen with sage leaves, pork meat diced as small as peas, vinegar
> > and salt."
>
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