[Sca-cooks] Anything going on?

[JIMCHEVAL at aol.com]

I would think Galen would be more likely. To work out which though would  
take some close analysis. (Anthimus' sources are very hard to work out; he  
contradicts some of the most well-known on certain points.)
 
You might want to look at Scully's analysis of the Viandier; it gives an  
excellent idea of how these ideas were embedded in the recipes of the  time.
 
De la Marche has an image of doctors standing behind the Duke of Burgundy  
at meals and offering advice as he ate (real-time meal coaches - how has the 
 Hollywood elite NOT thought of this yet?)

_https://books.google.com/books?id=CNtAAAAAcAAJ&pg=PA666&dq=inauthor:%22Oliv
ier+de+La+Marche%22+medecin+table&hl=en&sa=X&ved=0ahUKEwiHh-XCxO7OAhVBI2MKHZ
n1AQkQ6AEIHjAA#v=onepage&q&f=false_ 
(https://books.google.com/books?id=CNtAAAAAcAAJ&pg=PA666&dq=inauthor:"Olivier+de+La+Marche"+medecin+table&hl=en&sa=X
&ved=0ahUKEwiHh-XCxO7OAhVBI2MKHZn1AQkQ6AEIHjAA#v=onepage&q&f=false) 
 
Wouldn't help MY appetite.

If you want an idea of how a doctor  looked at all this in the late Middle 
Ages, here's a relatively readable edition  of Aldebrandino:

http://gallica.bnf.fr/ark:/12148/bpt6k6458299v.r=Aldebrandin?rk=21459;2
 
 
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 9/1/2016 8:05:20 A.M. Pacific Daylight Time,  
galefridus at optimum.net writes:

Ibn  Sayyar al-Warraq (10th century) appears to be the earliest 
extant source  to integrate humoral practice into a cookbook. But I note 
that  Hippocrates' Regimen is very detailed, and I want to do an item by 
item  comparison with the Taqwim al-Sihha (11th century) to see whether 
Ibn  Butlan used Hippocrates as his primary  source.