[Sca-cooks] Spices, Spice Names

Johnna Holloway johnnae at mac.com
Sat Aug 29 15:42:18 PDT 2009

Before you do all the work, you might insist they narrow down the language
to English or Italian or Latin or German or French.
Speaking as a reference librarian, I have this feeling they may in fact 
not know
what they want or what it is that they can use it for when they get it 
handed to them.

Two fifteenth-century cookery-books is up on Google Book in full view 
which means
that you can can cut and paste the full glossary out of it and use it.

The Middle English Dictionary MED is up online and you can cut and paste 
from it too.

You could cross check with Gernot Katzer’s entries at:
He includes various names in languages other than English.

Medieval herbs are also here

and we have
by Mestra Rafaella d'Allemtejo, OL (rafaella at easystreet.com)
Culinary Ithra, Saturday April 24, A.S. XXXVIII (2004)

Hope this helps again,


lilinah at earthlink.net wrote:
> And at 5:40 PM -0400 29/08/09, Johnna Holloway replied:
>> You could of course just use Doc's list at
>> http://www.medievalcookery.com/spices.html 
> But, of course, this person wants the medieval names, too, although 
> they refused to specify what language, time period, or culture. And 
> Doc's excellent and expansive list doesn't include them :-( Given 
> their attitude, i figure they are thinking only in terms of English 
> (must be an American to think English is the only language :-), 
> although these are assumptions on my part, and possibly not true in 
> fact. I'll go digging around in Curye on Inglysch/Forme of Curye, as i 
> know the glossary is excellent and start there in the search for 
> medieval names.
> Just ain't no such animal as "a simple list of Medieval/Period spices 
> and modern names from A to Z", although Doc's list is a great modern 
> list of medieval spices.
> Thanks, again.

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