[Sca-cooks] Recipes from 15th and 16th French
JIMCHEVAL at aol.com
JIMCHEVAL at aol.com
Mon Jan 14 12:46:37 PST 2013
One obvious source would be the fifteenth century version of Taillevent's
Viandier (which also includes several menus from the fifteenth century that
would not have been compiled by Taillevent himself).
I've done my own translation of this ("How To Cook a Peacock") but if you
read French it's available on-line:
_http://books.google.com/books?id=XOoYAAAAYAAJ&printsec=frontcover&dq=inauth
or:pichon+Viandier&hl=en&sa=X&ei=Vm70UOnRC-bmiwKP6YEo&ved=0CDMQ6AEwAA_
(http://books.google.com/books?id=XOoYAAAAYAAJ&printsec=frontcover&dq=inauthor:pi
chon+Viandier&hl=en&sa=X&ei=Vm70UOnRC-bmiwKP6YEo&ved=0CDMQ6AEwAA)
A number of the recipes in this version are not found in the four
manuscripts Scully examined and are probably 15th century interpolations.
Jim Chevallier
www.chezjim.com
Newly translated from Pierre Jean-Baptiste Le Grand d'Aussy:
Eggs, Cheese and Butter in Old Regime France
In a message dated 1/14/2013 12:34:19 P.M. Pacific Standard Time,
park-lady at hotmail.com writes:
I am working on some research for food from the 15th or 16th Century in
France. Trying to put together an idea for a feast with recipes from this
period. any references or recipes would be greatly appreciated.
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