cb-rv-Taillvt-msg – 6/28/05
Reviews of cookbooks having Taillevent's recipes.
NOTE: See also the files: cb-rv-Apicius-msg, cb-rv-Platina-msg, cookbooks-bib, cookbooks-msg, cookbooks-SCA-msg, merch-cookbks-msg, books-food-msg.
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NOTICE -
This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.
This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org
I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.
The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.
Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).
Thank you,
Mark S. Harris AKA: THLord Stefan li Rous
Stefan at florilegium.org
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From: james at nucleus.cuc.ab.CA (James Prescott)
Newsgroups: rec.org.sca
Subject: Cookery Books
Date: 7 Jul 1993 18:52:34 -0400
Unto Angharad ver' Rhuawn and others, greetings.
To your list of cookery sources you might add:
Prescott, James, trans., _Le Viandier de Taillevent_,
Alfarhaugr Publishing Society (Eugene, Oregon) 1989,
ISBN 0-9623719-0-4 (hbk), ISBN 0-9623719-1-2 (pbk).
A translation of the Vatican Library manuscript, with
glossaries and extensive index.
Alfarhaugr is a non-profit publisher in An Tir, and
also publishes the Elf Hill Times (the kingdom A&S
magazine) and the Elf Hill TImes Songbook. The cost
of the Viandier is, I think, $12 US for the hardback,
and $8 US for the paperback, plus $1.75 postage.
Alfarhaugr Publishing Society
3025 Nelso Lane
Eugene OR
USA 97405
-
Thorvald/James (james at nucleus.cuc.ab.ca)
Date: Thu, 08 Oct 1998 12:19:14 -0400
From: Phil & Susan Troy <troy at asan.com>
Subject: Re: SC - Re: Vivendier
Gaylin Walli wrote:
> Phlip wrote:
> >If it's Scully, it's likely pretty good. I was looking at buying
> >it myself.
>
> Really? I've been laboring under the assumption that there were
> far better sources to use. I admit to knowing little about the
> subject, but I had thought that other members of the list
> believed that Scully was not up to snuff in the arena of
> redacting/translation/creation/whatever due to use of non-period
> ingredients.
I'd say he is more inclined to use non-period methods, or period ingredients
in ways the original recipe doesn't specify. He is, of course, married to a
professional chef, and is also probably not intending his work for use by
re-creationist types. So, for example, in giving university students a taste
of the sort of flavors one would have encountered in a meal based on
Taillevents, he has chosen to produce a baked stuffed chicken breast rather
than simply stuffing the whole bird. One could certainly argue that this
doesn't provide an authentic view of the topic for someone interested in
period re-creation, but I donÕt believe that's necessarily what Scully is about.
On the plus side, his translation is generally quite a good one, and he
provides original text from all the known manuscripts of le Viandier, with
commentary on the recipes (with line-by-line comparisons between the different
manuscripts), including a lot of information on the medical theory which, in
some cases, leads to certain decisions being made, like whether to parboil
chickens before roasting, for example.
> Good grief! Have I been laboring under false assumptions all
> this time and avoiding the Scully books for no reason?
Well, maybe. It depends on what you're looking for. If you want a simple,
readable book of modernly adapted medieval recipes, Scully is not your man. If
you want to learn more about medieval cookery, after having cooked from the
former book of adapted recipes, I would recommend Scully. I can think of only
one or two scholars in the field of culinary history I value more; they're
probably Constance Hieatt and Karen Hess, not necessarily in that order.
He has an excellent translation of Chiquart, too, BTW.
Adamantius
Date: Wed, 14 Apr 1999 16:23:51 -0400
From: Wade Hutchison <whutchis at bucknell.edu>
Subject: SC - Taillevent books
Ok, now that we've flailed Platina to death, how about
our 14th century friend, Taillevent. First search gave me
four different publications:
Amazon lists the 4th one (based on the vatican ms.) as a special order
book for $10.00. Is it worth it? Which one should I persue on
Inter Library Loan? Thanks for any/all help.
-----wade/Gille
whutchis at bucknell.edu
AUTHOR: Taillevent, ca. 1315-1395.
TITLE: The cookery book : the edition of the printed book
in the Bodleian Library, Oxford, annotated with an introduction,
appendices, glossary and index
PUBLISHER: [s.n.], (Michael Sessions & Colleagues (printer))
NOTES: Cover title: Taillevent : le viandier. Old French text of:
Le viandier de Taillevent. Includes bibliographical references and index.
ALT TITLE: Viandier de Taillevent. English & French (Old French)
OTHER: Atkinson, David, 1932 Dec. 3- Taillevent : le viandier.
AUTHOR: Taillevent, ca. 1315-1395.
TITLE: Le viandier de Guillaume Tirel dit Taillevent
PLACE: Lille :
PUBLISHER: R. Lehoucq,
YEAR: 1991 1892
NOTES: Reprint. Originally published: Paris : Techener, 1892.
Includes bibliographical references (p. [xlix]-lxviii) and indexes.
ALT TITLE: Viandier de Taillevent
OTHER: Pichon, Jˇr™me, baron, 1812-1896. Vicaire, Georges,
1812-1896. Aebischer, Paul, 1897-
AUTHOR: Taillevent, ca. 1315-1395.
TITLE: The viandier of Taillevent : an edition of all extant manuscripts
PLACE: [Ottawa] :
PUBLISHER: University of Ottawa Press,
YEAR: 1988
NOTES: Old French text of: Le viandier de Taillevent, with English
translation and introduction. Includes bibliographical references (p.
323-341)
ALT TITLE: Viandier de Taillevent. English & French (Old French)
OTHER: Scully, Terence, 1935-
AUTHOR: Taillevent, ca. 1315-1395.
TITLE: Le Viandier de Taillevent : 14th century cookery,
based on the Vatican Library manuscript
EDITION: 2nd ed.
PLACE: Eugene, Or. :
PUBLISHER: Alfarhaugr Pub. Society,
YEAR: 1989
NOTES: Translation of: Viandier de Taillevent. Includes bibliographical
references (p. 95-99).
ALT TITLE: Viandier de Taillevent. English
OTHER: Prescott, James, 1948- Biblioteca apostolica vaticana
Date: Wed, 14 Apr 1999 16:22:21 -0700 (PDT)
From: Donna Hrynkiw <donna at kwantlen.bc.ca>
Subject: Re: SC - Taillevent books
Greetings from Elizabeth Braidwood,
I am not knowledgeable in the matter of medieval cookbooks, but I do
know that this version
On Wed, 14 Apr 1999, Wade Hutchison wrote:
> AUTHOR: Taillevent, ca. 1315-1395.
> TITLE: Le Viandier de Taillevent : 14th century cookery,
> based on the Vatican Library manuscript
> EDITION: 2nd ed.
> PLACE: Eugene, Or. :
> PUBLISHER: Alfarhaugr Pub. Society,
> YEAR: 1989
> NOTES: Translation of: Viandier de Taillevent. Includes bibliographical
> references (p. 95-99).
> ALT TITLE: Viandier de Taillevent. English
> OTHER: Prescott, James, 1948- Biblioteca apostolica vaticana
was translated by an SCAer - Master Thorvald Grimsson of An Tir
(Pelican, Laurel, and Court Baron) who is also online at
<james at nucleus.com>.
(Thorvald, the "SC" in the subject line refers to the SCA Cooks mailing
list.)
Elizabeth Braidwood
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
To: "'sca-cooks at ansteorra.org'" <sca-cooks at ansteorra.org>
Subject: Re: [Sca-cooks] Glossary link
Date: Mon, 15 Apr 2002 10:32:16 -0500
The transcript of the Vatican's manuscript of Taillevant is here:
http://staff-www.uni-marburg.de/~gloning/vi-vat.htm
A biography (in French) and pdfs of several versions of Taillevant are
available at:
http://www.ifrance.fr/B-simon/cel2.htm
Bear
<the end>