[Sca-cooks] help for 1250 French/Greek

[Sydney Walker Freedman]

Has this earliest version of the Viandier been published or translated?

> The earliest version of the Viandier was written between 1250 and 1300
> predating the Viandier of Tallivent.  It might be a useful source.  One
> might also consider the "Regimen sanitatis salerni," "De flore dietarum,"
> and the Medieval Arab Cookery that we've been discussing.  What is really
> needed is information about the culinary tradition of Lusignan Cyprus, but
> I
> don't know of any references.
>
> Since the Seventh Crusade is from 1244 to 1250, I assume the 1251 is
> presumed to their point of existence.  I haven't looked at Joinville in
> years, but I vaguely remember the mentions of food as things eaten in the
> field or, at least, during the Crusade.  For a broader idea of the kinds
> of
> goods and foodstuffs that flowed into the Levant at the time, one should
> check the taxes for the Kingdom of Jerusalem
> http://www.fordham.edu/halsall/source/taxesjlem.html .
>
> Since running a sugar plantation was one of the most profitable
> occupations
> in the Medieval world, the household would likely have access to more
> costly
> spices and foods than would be common.
>
> Bear
>
>>I just got a request from a friend, and all I can offer is that maybe Le
>> Viandier's recipes came from an earlier book in her time period, and I
>> know
>> of no Greek period cookbooks. What do you smart people have to say?
>>
>>>  I was curious if you had any help finding documentation for a
>>> potential
>> Art/Sci project.  My personna is a French women (originally from Troyes)
>> who went on the 7th Crusade (1251) with King Louis as a      >retainer
>> to
>> the Countess of Champaigne and also to assist Margaret (Louis' wife) who
>> was pregnant and delivered in Damietta.  My personna ended up marrying a
>> gentle who belonged to the Order of Santiago >de Compostela and we are
>> in
>> charge of running a sugar plantation on the island of Cyprus (probably
>> near
>> Paphos).  I would love to serve a luncheon/banquet for the next Art/Sci
>> judges that would be completely >representative of what I would serve.
>> I
>> have some documentation from Joinville's account that they had wheat,
>> barley, rice, cumin and sugar, but not much else.  Any help would be
>> greatly appreciated.
>>>
>>
>> Thanks in advance,
>> ~Aislinn~
>
>
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Pax Christi,
Sydney