[Sca-cooks] Cookbook Geneology

[Sam Wallace]

I know the Medieval Cookery site does a great job comparing individual
recipes, but has there been anything that links the progression of
different groups of recipes from one cookbook to the next? I do not
recall seeing anything of this nature other than a few examples, very
limited in scope.

Guillaume

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WAS: Apicus (5th C Roman) Translation - A Real EbookTranslation into English

> Platina used the Martino for the last five books of De Honesta.
> He used other sources (ancient - there are some Apicius references as well as Galen, etc. and some more current humoral theory).
> The last five books are really close to Arte della Cucinca except that Latin is not the best cooking language so it is sometimes interesting! :)
> The Art of Cooking seems to use multiple Martino Sources for the translation.

> Eduardo