[Sca-cooks] Cut-Off Date for Cookery Books?
James Prescott
prescotj at telusplanet.net
Wed Jan 29 14:29:03 PST 2014
Casteau's "Ouverture de Cuisine" was published in 1604. It deals with
Belgian recipes (which were mostly in the French tradition) from the
second half of the 1500s. Those recipes do have some modern elements,
but on average they are still far closer to the medieval than they are
to the modern.
I think that they would surprise Taillevent, 200 years earlier, less
than they would surprise La Varenne, 50 years later.
Thorvald
On 2014-01-29 14:26, Daniel Myers wrote:
>
>> -------- Original Message --------
>> From: Elise Fleming<alysk at ix.netcom.com>
>> Date: Wed, January 29, 2014 3:40 pm
>>
>> Doc wrote:
>>
>> >Given that there is a certain degree of continuity and flow in recipes
>> >and the art of cooking I don't object outright to using such books,
>> >though I prefer to focus on pre-1500 sources.
>>
>> I'm pretty sure you meant pre-1600 sources. I'm just anal... ;-)
>
>
> Nope.
>
> <putting on asbestos underwear>
>
> With the changes in technology and the discovery of the new world,
> European cuisine began to change significantly. The 16th century
> recipes are different enough from the earlier ones to form a sort of
> transitional cuisine between medieval and modern European.
>
> I know I'm in the minority, but I don't see 16th or 17th century in
> northern Europe as being medieval, regardless of what the SCA corpora
> says.
>
> Of course if you ask someone who specializes in Italian history they'd
> probably tell you that the medieval period ends around 1400.
>
> - Doc
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