[Sca-cooks] Ideas for 1300 Italy

[Johnna Holloway]

The 1300's ought to be the mid 14th century, right?

There are some 14th century Italian manuscripts that have been published.

Take a look at Mistress Helewyse's Italian cookery pages at
http://www.geocities.com/helewyse/

There's a list of what's available in terms of manuscripts and books 
that she has found:
http://www.geocities.com/helewyse/italianbibliography.html
http://www.geocities.com/helewyse/Italianfoodmanuscripts.html


Libri de ricette, testi sopra lo scalco, il trinciante e i vini dal XIV 
al XIX secolo.
contains the anonymous Venetian cookbook (Anonimo Venetiano) and the 
anonymous Tuscan (Anonimo Toscano).  Both these recipe collections have 
been transcribed and are available on the web.
The transcription of the Anonimo Toscano is available at:
http://www.uni-giessen.de/gloning/tx/an-tosc.htm 
<http://staff-www.uni-marburg.de/%7Egloning/an-tosc.htm>
There is no translation of this.
The transcription of the Anonimo Venetiano is available at:
http://www.uni-giessen.de/gloning/tx/frati.htm 
<http://staff-www.uni-marburg.de/%7Egloning/frati.htm>
The translation of this is available at:
http://www.geocities.com/helewyse/libro.html
with an updated translation slowly being webbed at:
http://www.geocities.com/helewyse/libroenglish

Those might work for you.

Johnnae

Anplica Fiore wrote:
> Here's something for you all to ruminate over if we need something to
> talk about.  >grin<  For Twelth Night this year, we're encouring
> everyone in our group to bring a dish for the pot luck that is
> period-correct (or even close) for their persona.  I hail from
> 1300-ish Central Italy.  Any ideas?  I've seen a couple Italian
> cookbooks online from the 14th-15th Century, but not earlier.
>
> Thanks!
>
> An
>
>
>