[Sca-cooks] Period Cookbooks and Period to modern glosseries

[jwills47933 at aol.com]

-----Original Message-----
From: Lilinah <lilinah at earthlink.net>
To: sca-cooks at ansteorra.org
Sent: Mon, 14 Apr 2008 12:44 pm
Subject: Re: [Sca-cooks] Period Cookbooks and Period to modern glosseries










jwills47933 at aol.com
>I was wondering were would be a good sources for period cookbooks 
>and Period to modern glosseries.? I very much want to get my 
>medieval (period) culinary show going as it were.

First, Unsigned, Unknown, and Nameless poster:
please sign your posts.

first off, I did sign it, anyway the post that went to my email had my signature on it.    Morvran, 14th Cent Welsh, SCA

Second, what period?
If you are in the SCA (and not everyone on this list is), the minimum 
"period" is 1,000 years, from 600 through 1600 (1601 being the very 
first year of the 17th C.).
Since there's no specific beginning date, one can go back to Ancient 
Mesopotamian recipes from 1700 BCE.
And some SCA kingdoms have the tradition of going deep into the 17th century.
That's potentially 3,400 years and a lot of recipes.
I know you wrote "medieval (period)", but that's still pretty vague, 
since many folks (including me) use the term rather loosely.
So please be more specific as to time.

10th cent, 14th Cent, 15th cent

Third:
What country or culture are you most interested in?
There's a fairly goodly amount from Western Europe, Mediterranean 
Europe, and the Arabic-writing world. There's less from Eastern and 
Northern Europe. Outside of Europe, it's rather variable.

English, Welsh, Italian, French, Celtic

Fourth:
Do you want original sources in their original languages?
Or do you want original sources translated into some modern language, 
say, English?

I would like to try to translate some on my own, but most in an already translated source.

Your answers to my second, third, and fourth questions will make a 
huge difference in what we can recommend.

For original language cookbooks:
Thomas Gloning's Culinary & Dietetic Texts Archive
http://www.uni-giessen.de/gloning/kobu.htm

For links to historical cooking on the web:
Cindy Renfrew's Culinary & Brewing History Links
http://www.thousandeggs.com/links.html

For an on-line glossary of Historical Culinary Terms:
Cindy Renfrew's Glossary of Medieval & Renaissance Culinary Terms
http://www.thousandeggs.com/glossary.html

There are a number of book lists on line - a couple are in Stefan's Florilegium
http://www.florilegium.org/
-- 
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita

My LibraryThing
http://www.librarything.com/catalog/lilinah
You can search my library for cookbooks, too
I often have comments about them.
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