[Sca-cooks] Recipe Books

[Ian Kusz]

don't forget the gutenberg project; they have a number of old texts....
www.gutenberg.org/catalog/
including "the Forme of cury"
"The Closet of Sir Kenelm Digby Opened" mid-17th century
"De re coquinaria" in Latin
"Old Cookery Books and Ancient Cuisine" by W Carew Hazlitt
http://www.gutenberg.org/files/12293/12293-h/12293-h.htm
"English Housewifery" (published 1764)
"The Compleat Cook: Expertly Prescribing the Most Ready Wayes, whether...."
1658
"The Queen-like Closet or Rich Cabinet" 1684
Anyway, maybe some of this'll help?


On 3/6/07, Siren Song <sirensong13 at yahoo.com> wrote:
>
> Yes, you are correct and I am aware it is a HUGE area :) I have to write
> an article a week minimum so I have plenty of space to fill :)
> #1 The Audience is both general and academic. I would venture to say most
> is hobby and school projects though. When they "hired" me (it's an unpaid
> position) They said your topic is "Renaissance". From there they put no
> parameters. So far it has mostly been rewrites and edits of previous
> articles on the site. But I want to make it more scholarly. I found that
> finding "period" recipes and cooking is not all that prevalent on the net.
> Thus, I want to include an area on it.
>
> #2 1400-1600 European, Asian, and African.
> #3 I am only good enough at English to use already transcribed materials.
> (my German and Spanglish are too modern and broken to do me much good any
> where else)
> #4 I am not familiar with the term "gastronomic histories".
> #5 Recipes adapted would be best but to be able to show in historical form
> would be a nice aside.
> #6 Spending is always an odd issue :) And inter library loans are a
> wonderful thing.
> #7 I am NEVER opposed to used books. :)
>
> And Lastly, Recipie vs recipe was just the way it came out of my
> fingers...
> Typos happen "shrug"
>
> Siobhan
>
>