[Sca-cooks] Re: Dembinska

[johnna holloway]

The bibliography includes Scully's edition of Chiquart, Grewe's Libre de
Sent Sovi, Two 15th Century Cookery-Books, the Harpestraeng MS, Hieatt's
Ordinance of Pottage and Curye on Inglysch, Platina in the German
edition, Rumpolt, Scully's edition of Viandier, Welserin, Stopp's Aus
Kochbuchern, Van Winter's Van Soeter Cokene as well as several
compilations like Redon, Sabban and Serventi. It's hard to say what is
in the numerous Polish works that are cited with regard to food
traditions and accounts.

Oddly enough he doesn't cite Mennell's All Manners of Food which
presents the classic argument that the cuisine of the courts was far
more alike in nature than different during this period.

Johnnae llyn Lewis   Johnna Holloway

jenne at fiedlerfamily.net wrote:
> However, I don't find Forme of Curye or Le Menagier mentioned in the text
> where the recipe books are concerned, or mentioned in the text that I
> could find. However, _Le Viandier_ of Taillevent and the Liber de coquina,
> along with German and 2 Danish texts, are mentioned as sources. There's a
> reasonable argument for looking at _Le Viandier_ because Lewis of Anjou,
> king of Hungary and Poland, and father to the queen of Poland in whose
> time period many of the extant menus appeared, owned a copy of _Le
> Viander_.
> -- Jadwiga Zajaczkowa
>