[Sca-cooks] Concordance of English Recipes

Johnna Holloway johnnae at mac.com
Mon Jun 30 20:24:49 PDT 2008

Someone who doesn't take Petits Propos Culinaires
asked that I post the review of the Concordance.
Tom Jaine did the review which can be found in the the June issue
of PPC 85. BTW Devra sells the book and will have copies at the War.


It reads:

Constance B. Hieatt and Terry Nutter† with Johnna H. Holloway:
Concordance of English Recipes: Thirteenth through Fifteenth centuries
and Renaissance Texts and Studies, volume 312): Arizona Center for
Medieval & Renaissance Studies, Tempe, Arizona, paperback: ISBN
9780866983570: 136pp., 2006, £24.00.

I apologize for taking so long to notice the arrival of this important
aid in which have been listed all the recipes so far in print from
fourteenth- and fifteenth-century English texts. The concordance lists
first the original names of the recipes, then the lemmatized (standard)
names, then the printed source of the recipe and its approximate date.
The alphabetical order is determined by the lemmatized or standard
name. As can be imagined, this is already an invaluable tool to unscramble
the jumble of medieval names for the same recipe. The next assistant is a
glossary of recipe titles used as lemmas and a cross-index of variant
This helps the befuddled. There is an appendix concordance of Renaissance
versions of medieval dishes printed in A Proper Newe Booke of Cokerye,
A.W.’s A Booke of Cookrye, Thomas Dawson’s The Good Housewife’s Jewel, and
Gervase Markham’s The English Housewife. This amazing help was originally
conceived and compiled by the late Professor Terry Nutter. Constance
Hieatt and Johnna Holloway completed the work after the untimely death
of Dr Nutter. We should be grateful to the Arizona Center at Tempe for
making this available to us in so clear and handsome a form.


Creative Commons License
These reviews are published under the legal arrangements of Creative
Commons (see www.creativecommons.org.uk). You may reprint the
reviews – as many of them as you like – without cost, provided that (1)
you acknowledge the source (PPC) and the authors, (2) you do not make
commercial use of them or alter them, and (3) you attach the CC symbol
to your re-use, so the spirit continues. In other words, the ideas and
information should circulate – to everyone’s benefit.

More information about the Sca-cooks mailing list