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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>



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Comments to the Editor: stefan at florilegium.org