Here's some additional info I squeezed out of the book in response to
a couple of queries...
First off, I made a mistake - it's a paperback, not a hardcover. There
is, surprisingly, no index, but there is a bibliography and a table of
contents in the back of the book. The recipes seem to be modern interpretations,
since they include measurements. Ah - there is an index of sorts, in the middle
of the book, with such headings as Recettes pour malades et convalescents, and
Recettes salees, and Recettes a l'aigre-doux. I think that they identify the
sources - well, in front of a recipe it says 'Dans le Sent Sovi, au chapitre
CCXII, 'Qui parla con sa feu ffer pex' on explique comment preparer du poisson
avec roquettes'. One long section discusses the different kinds of foods -
les herbes aromatiques, and les cereales, for example. One chapter is entitled
Caracterisiques et identite de la cuisine catalane, which seems fairly
straightforward. In the section on the sources, they mention 'Journale des depenses
journalieres de Dame Saura en 1307', Ramon Llull, El libro de totes maneres de
fer confits'...
I hope that this is some help to you. You really need someone who reads
French to look at it.
Table of Contents
Preface
La vie socio-economique durante le regne de Jaume II de Majorque
Les conseils d'hygiene alimentair d'Arnau de Vilanove et leur
importance dans le societe medievale
Le savoir-vivre a table selon Eiximenis
Premier traites culinaires catalans (inc les sources litteraires)
Les ailentents utilises en pays catalans
Caracteristiques et identite de la cuisine catalane
Quelques recettes medievales catalanes
Hope that this is what you wanted.
Devra
Devra Langsam
www.poisonpenpress.com
devra at aol.com