[Sca-cooks] Anything going on ?

[JIMCHEVAL at aol.com]

In the West, I think that's easy: Anthimus (who includes actual recipes in  
what is essentially a dietetic work). Cato doesn't touch on the idea in his 
 collection of recipes and Galen's passing instructions on preparing food 
are too  cursory to be recipes. (Pseudo-) Apicius doesn't touch on the idea 
at all.
 
I'd surprised if you get any further back than works attributed to  
Hippocrates for the general theory, though I believe he's thought to have had  
older models. Going forward, Aldebrandino and Arnaldus may have been the first  
to provide some detailed instructions for making food as part of dietetic 
works.  It's more implied than specific in the first cookbooks, though Scully 
does a  good job of teasing out the humoral underpinnings of the original 
Viandier (as  opposed to the highly corrupt first published version).
 
jC
 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 

FRENCH BREAD HISTORY:  Seventeenth century bread
http://leslefts.blogspot.com/2016/02/french-food-history-seventeenth-century
.html









In a message dated 8/31/2016 1:36:49 P.M. Pacific Daylight Time,  
galefridus at optimum.net writes:

I've  been working on identifying the origins of humoral theory, when it 
first  gets applied to food, and when it starts to show up in cookbooks, 
or at  least in connection with  recipes.