[Sca-cooks] Recipe Books

[Elaine Koogler]

I'm not sure about African...probably nothing until quite late, definitely
not in period.  However, so far as Asian cookery is concerned, there are
several possibilities, including *Yin-shan Cheng-yao *(Proper and Essential
Things for the emperor's Food and Drink) written in the 14th century and
covered in "Soup for the Qan" by Buell and Anderson, 'Cloud Forest Hall
Collection of Rules for Drinking and Eating' by Ni Tsan (14th century) and
the Ryori Monogotari, a 17th c. Japanese cookbook, thought it's slightly out
of period.  So the Mongol and Chinese texts are slightly earlier than your
period, and the Japanese one is about 40 years beyond your end date.
However, it is reasonable to assume that, in both cases, the recipes were
actually used within the dates you specify.  The first two are available in
translation, one is, as I said, part of "Soup for the Qan", the second was
translated by Dr. Eugene Anderson and published in "Petits Propos au
Culinaire".  The third has been translated by a friend of mine and we are
still working on polishing the translation and redacting some of the
recipes...real life has had a bad habit of intervening in our work.

I dunno if this helps, but maybe....

Kiri

On 3/16/07, Suey <lordhunt at gmail.com> wrote:
>
> Siren Song wrote:
>
> >> They said your topic is "Renaissance". . .
> >> #2 1400-1600 European, Asian, and African.
> >>
> >>
> >
> >
> > ------------------------------
> >
>     Am I missing something here? Personally, I only deal with Spanish
> late medieval history. I cut the line with Isabel the Catholic just to
> round off historical years a bit but as far as food is concerned, I
> don't stop until I see a definite incorporation of American products.
> Even so I would be reluctant to cite Granados' cookery book (1599) as a
> 're-birth in  cookery' due to the few American products mentioned. It
> appears to me that "Renaissance" in cookery can be defined and that it
> begins after 1600.
>     From what period do we have records of Asian and African cookery? I
> know not. It would seem to me that one speaking English only would be
> able to streamline articles to English materials only. "De re
> coquinaria" was neither in English originally nor was it written in
> either time frame indicated above.  English texts could be reduced once
> the line is drawn between medieval and Renaissance and the period about
> which you are writing is clear.
> Susan
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