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\f7\fs24\lang1033\langfe1033\cgrid\langnp1033\langfenp1033 {\rtlch\fcs1 \af6 \ltrch\fcs0 \f6\fs20\insrsid4198001 Edited by Mark S. Harris\tab cooking-bib\tab \chpgn 
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\af7\afs24\alang1033 \ltrch\fcs0 \f7\fs24\lang1033\langfe1033\cgrid\langnp1033\langfenp1033 {\rtlch\fcs1 \af5 \ltrch\fcs0 \f5\fs36\ul\insrsid4198001 cooking-bib.wrd - 1/25/95
\par }{\rtlch\fcs1 \af6 \ltrch\fcs0 \f6\fs20\insrsid4198001 
\par }\pard \ltrpar\qj \li0\ri-990\widctlpar\tqr\tx9270\wrapdefault\faauto\rin-990\lin0\itap0 {\rtlch\fcs1 \af6 \ltrch\fcs0 \f6\fs20\insrsid4198001 Cooking and cookbook bibliographies.
\par 
\par }\pard \ltrpar\qj \li0\ri-990\widctlpar\tqr\tx9270\wrapdefault\faauto\rin-990\lin0\itap0\pararsid4198001 {\rtlch\fcs1 \af6 \ltrch\fcs0 \f6\fs20\insrsid4198001\charrsid4198001 NOTE: See also the files: <a href="http://www.florilegium.org/files/FOOD-BOOKS/cookbooks-bib.html">cookbooks-bib</a>, <a href="http://www.florilegium.org/files/FOOD-BOOKS/cookbooks-msg.html">cookbooks-msg</a>, <a href="http://www.florilegium.org/files/FOOD-BOOKS/Harpstrang-cb-msg.html">Harpstrang-cb-msg</a>,
\<a href="http://www.florilegium.org/files//par.html">par</a> <a href="http://www.florilegium.org/files/FOOD-BOOKS/cb-novices-msg.html">cb-novices-msg</a>, <a href="http://www.florilegium.org/files/FOOD-BOOKS/16thC-cookbk-bib.html">16thC-cookbk-bib</a>, <a href="http://www.florilegium.org/files/FOOD-BOOKS/books-food-msg.html">books-food-msg</a>, <a href="http://www.florilegium.org/files/FOOD-BOOKS/merch-cookbks-msg.html">merch-cookbks-msg</a>.
\par }\pard \ltrpar\qj \li0\ri-990\widctlpar\tqr\tx9270\wrapdefault\faauto\rin-990\lin0\itap0 {\rtlch\fcs1 \af6 \ltrch\fcs0 \f6\fs20\insrsid4198001 
\par ************************************************************************
\par }\pard \ltrpar\ql \li0\ri-990\widctlpar\tqr\tx9270\wrapdefault\faauto\rin-990\lin0\itap0 {\rtlch\fcs1 \af6 \ltrch\fcs0 \f6\fs20\insrsid4198001 NOTICE -
\par 
\par }\pard \ltrpar\qj \li0\ri-990\widctlpar\tqr\tx9270\wrapdefault\faauto\rin-990\lin0\itap0 {\rtlch\fcs1 \af6 \ltrch\fcs0 \f6\fs20\insrsid4198001 This file is a collection of various messages having a common theme that
\par I&nbsp;&nbsp;have collected from my reading of the various computer networks. Some
\par messages date back to 1989, some may be as recent as yesterday.
\par 
\par This file is part of a collection of files called Stefan's Florilegium.
\par These files are available on the Internet at: <a href="http://www.florilegium.org">http://www.florilegium.org</a>
\par 
\par I&nbsp;&nbsp;have done&nbsp;&nbsp;a limited amount&nbsp;&nbsp;of&nbsp;&nbsp;editing. Messages having to do&nbsp;&nbsp;with
\par seperate topics&nbsp;&nbsp;were sometimes split into different files and sometimes
\par extraneous information was removed. For instance, the&nbsp;&nbsp;message IDs&nbsp;&nbsp;were
\par removed to save space and remove clutter.
\par 
\par The comments made in these messages are not necessarily my viewpoints. I
\par make&nbsp;&nbsp;no claims&nbsp;&nbsp;as&nbsp;&nbsp;to the accuracy&nbsp;&nbsp;of&nbsp;&nbsp;the information&nbsp;&nbsp;given&nbsp;&nbsp;by the
\par individual authors.
\par 
\par Please&nbsp;&nbsp;respect the time&nbsp;&nbsp;and&nbsp;&nbsp;efforts of&nbsp;&nbsp;those who have written&nbsp;&nbsp;these
\par messages. The&nbsp;&nbsp;copyright status&nbsp;&nbsp;of these messages&nbsp;&nbsp;is&nbsp;&nbsp;unclear&nbsp;&nbsp;at this
\par time. If&nbsp;&nbsp;information&nbsp;&nbsp;is&nbsp;&nbsp;published&nbsp;&nbsp;from&nbsp;&nbsp;these&nbsp;&nbsp;messages, please give
\par credit to the orignator(s).
\par }\pard \ltrpar\ql \li0\ri-990\widctlpar\tqr\tx9270\wrapdefault\faauto\rin-990\lin0\itap0 {\rtlch\fcs1 \af6 \ltrch\fcs0 \f6\fs20\insrsid4198001 
\par Thank you,
\par&nbsp;&nbsp;&nbsp;&nbsp; Mark S. Harris&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;AKA:&nbsp;&nbsp;Lord Stefan li Rous
\par&nbsp;&nbsp;&nbsp;&nbsp; RSVE60 at email.sps.mot.com&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;stefan at florilegium.org
\par ************************************************************************
\par 
\par From: jtn at nutter.cs.vt.edu (Terry Nutter)
\par Newsgroups: rec.org.sca
\par Subject: Cooking refs
\par Date: 1 Jul 93 02:38:52 GMT
\par 
\par Greetings, all, from Angharad ver' Rhuawn.&nbsp;&nbsp;It has been
\par suggested in email that I might publish a list of sources
\par for people who'd like to start work in cookery.&nbsp;&nbsp;A complete
\par list of good stuff I know is available in English is 
\par already long enough to be intimidating, and anyhow, it
\par suggests a kind of completeness that I can't claim.&nbsp;&nbsp;The
\par following is rather more specialized, in that it centers
\par on 14th and 15th C English and French cuisine (about which
\par I know rather more than I do about other places and times).
\par 
\par The following are books currently in print that contain 
\par 14th and 15th C recipes either in Middle English or in 
\par English translation of French recipes.&nbsp;&nbsp;(Some also contain 
\par the Middle French originals.)
\par 
\par Hieatt, Constance B., ed., _An Ordinance of Pottage_, Prospect 
\par&nbsp;&nbsp;&nbsp;&nbsp;Books (London) 1988, ISBN 0-907325-38-6.&nbsp;&nbsp;Fifteenth C 
\par&nbsp;&nbsp;&nbsp;&nbsp;English material.&nbsp;&nbsp;Middle English; includes an extensive 
\par&nbsp;&nbsp;&nbsp;&nbsp;glossary.
\par 
\par Hieatt, Constance B. and Sharon Butler, eds., _Curye on Inglysch_, 
\par&nbsp;&nbsp;&nbsp;&nbsp;Oxford University Press (London, New York, Toronto) 1985, 
\par&nbsp;&nbsp;&nbsp;&nbsp;ISBN 0-19-722409-1 (Early English Text Society SS8).&nbsp;&nbsp;Fourteenth 
\par&nbsp;&nbsp;&nbsp;&nbsp;C English material. Middle English; includes an extensive glossary.
\par 
\par Scully, Terence, _Chicart's On Cookery: A fifteenth-century 
\par&nbsp;&nbsp;&nbsp;&nbsp;Savoyard culinary treatise_.&nbsp;&nbsp;Peter Lang (New York and Bern) 
\par&nbsp;&nbsp;&nbsp;&nbsp;1986.&nbsp;&nbsp;Translation of Chiqart's _Du Fait de Cuisine_, dated 
\par&nbsp;&nbsp;&nbsp;&nbsp;1420; the original French, edited by Scully, is available in 
\par&nbsp;&nbsp;&nbsp;&nbsp;_Vallesia_ v. 40 (1985) 101-231.
\par 
\par Scully, Terence, _The Viandier of Taillevent: An Edition of all 
\par&nbsp;&nbsp;&nbsp;&nbsp;Extant Manuscripts_, University of Ottawa Press (Ottawa), 1988, 
\par&nbsp;&nbsp;&nbsp;&nbsp;ISBN 0-7766-0174-1.&nbsp;&nbsp;Manuscript dates vary; most of the material 
\par&nbsp;&nbsp;&nbsp;&nbsp;probably originates from the mid to late 14th C, but at least 
\par&nbsp;&nbsp;&nbsp;&nbsp;one of the manuscripts dates from the second half of the 13th C.
\par 
\par The books below are also English and French 14th and 15th Century 
\par material, but are less readily available.&nbsp;&nbsp;They are, however, reproduced 
\par in Cariadoc's collection of Medieval and Renaissance cookbooks (the 
\par Hinson translation of the Menagier is in volume 2; the rest are in 
\par volume 1).&nbsp;&nbsp;You may also be able to find some of them in libraries.
\par If you plan to go to Pennsic, you can buy Cariadoc's collections
\par there.&nbsp;&nbsp;If not, if you email him, he will let you know how to get
\par them by mail.
\par 
\par Austin, Thomas, ed., _Two Fifteenth-Century Cookery Books_, Early 
\par&nbsp;&nbsp;&nbsp;&nbsp;English Text Society OS 91 (London) 1888; reprinted for the 
\par&nbsp;&nbsp;&nbsp;&nbsp;EETS by Oxford University Press (London, New York, Toronto), 
\par&nbsp;&nbsp;&nbsp;&nbsp;1964.&nbsp;&nbsp;Middle English; includes glossary.
\par 
\par Hinson, Janet, trans., Le Menagier de Paris (unpublished).
\par 
\par Napier, Robina, _Noble Boke of Cookry ffor a Prynce Houssolde or 
\par&nbsp;&nbsp;&nbsp;&nbsp;eny other Estately Houssolde_.&nbsp;&nbsp;Elliott Stock (London) 1882.&nbsp;&nbsp;
\par&nbsp;&nbsp;&nbsp;&nbsp;English, about 1470.&nbsp;&nbsp;Middle English; includes glossary.
\par 
\par Nichols, John, ed., _Ancient Cookery_, London, 1790.&nbsp;&nbsp;Contains 
\par&nbsp;&nbsp;&nbsp;&nbsp;recipes from Arundel MS 344; English material, early 15th C.&nbsp;&nbsp;
\par&nbsp;&nbsp;&nbsp;&nbsp;No glossary.&nbsp;&nbsp;(This MS is included in the Hieatt and Butler 
\par&nbsp;&nbsp;&nbsp;&nbsp;volume above, so if you have that, this is redundant.)
\par 
\par Pegge, S., _The Forme of Cury. A Roll of Ancient English Cookery_, 
\par&nbsp;&nbsp;&nbsp;&nbsp;London, 1780.&nbsp;&nbsp;This is the earliest extant edition of the 
\par&nbsp;&nbsp;&nbsp;&nbsp;largest collections in Hieatt and Butler's _Curye on Inglysch_, 
\par&nbsp;&nbsp;&nbsp;&nbsp;referenced above.&nbsp;&nbsp;The Hieatt and Butler edition is far better; 
\par&nbsp;&nbsp;&nbsp;&nbsp;they had access to more manuscripts to compare, and their 
\par&nbsp;&nbsp;&nbsp;&nbsp;scholarship is better.
\par 
\par Power, Eileen, trans., _The Goodman of Paris (Le Menagier de Paris, 
\par&nbsp;&nbsp;&nbsp;&nbsp;abridged), London, 1928.&nbsp;&nbsp;French material, c. 1395.
\par 
\par There is another, newer edition of the Goodman out, for which I do
\par not have the information offhand.
\par 
\par Cariadoc's collection also includes both Kenelm Digby and Hugh Platt,
\par the two volumes I've been quoting from repeatedly in recent days.
\par 
\par Hawkwood Press has published a number of cooking related books, 
\par including the Malinkrodt translation of Platina (but not the Latin),
\par as well as Epularius, both Italian, as well as several late English
\par works.&nbsp;&nbsp;Unfortunately, the usefulness of their editions is limited, 
\par because they have an annoying tendency to eliminate the information 
\par you need to do any scholarly work.&nbsp;&nbsp;For instance, in their reprint of 
\par the _Babee's Boke_, they retitle it (so if you don't know what you've
\par got, you can't look it up), _and_ omit all the front material on the
\par dating of the MSs.&nbsp;&nbsp;Hence you wind up with a copy of John Russell's
\par Boke of Nurture, but no indication of its date.&nbsp;&nbsp;And likewise for
\par the other MSs it includes.&nbsp;&nbsp;Their version of Platina does not give 
\par the name of the translator or the copyright information (the translation 
\par is still under copyright); from what you get, if common sense didn't 
\par tell you otherwise, you might think that Platina titled his work in 
\par Latin, published it in Italy, and wrote it in -- modern -- English.
\par 
\par <Sigh>
\par 
\par But at least they have the texts.
\par 
\par Hope this is helpful.
\par 
\par Cheers,
\par 
\par -- Angharad/Terry
\par 
\par 
\par From: epsteine at spot.Colorado.EDU (Emily Epstein)
\par Newsgroups: rec.org.sca
\par Subject: Period cookbooks not published as books (was: Period plants)
\par Date: 13 Jan 95 00:16:54 GMT
\par Organization: University of Colorado at Boulder
\par 
\par Greetings from Alix Mont de fer.
\par 
\par Angharad gave citations for Curye on Inglysch and Two Anglo-Norman Culinary
\par Collections. For those who're interested, I dipped into my files for a 
\par slightly more complete list of cookbooks that were published in a periodical 
\par or as part of some other kind of collection. Even if you're local library
\par doesn't have them, you should be able to get them via interlibrary loan.
\par In the case of periodicals, they'll often send a photocopy instead of the
\par bound volume. You usually don't have to return the photocopy, which will save
\par you some expense and a trip to Kinko's. Copy centers such as Kinko's will do
\par an inexpensive spiral binding, however, which I find very useful.
\par 
\par I apologize for some of the quick and dirty abbreviations and spacing. I
\par lifted this from a working handlist. I hope you can find it of some use.
\par 
\par Alix Mont de fer
\par epsteine at spot.colorado.edu
\par 
\par Anonimo Meridionale. Due libri di cucina. ed.Ingemar Bostrom.
\par Stockholm : Almqvist & Wiksell, 1985.
\par 
\par Arberry, A.J. "A Baghdad cookery-book", Islamic Culture 13:1 Jan
\par&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1939 p.21-47 & 13:2 Apr. 1939 p.189-214.&nbsp;&nbsp; 
\par 
\par Birlinger, Anton. "Kalender und Kochbuchlein aus Tegernsee",
\par&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Germania. Vierteljahresschrift fur deutsche Alterthumskunde,
\par&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;9 (1864) pp.132-207.
\par 
\par Eberhard von Landshut. "Das Kochbuch des Eberhard von Landshut
\par&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;(erste Halfe des 15 Jhs." ed. Anita Feyl. Ostbairischen
\par&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Grenzmarken, 5 (1961) pp.352-366.
\par 
\par Grewe, Rudolf. "An Early&nbsp;&nbsp;XIII Century Northern-European
\par&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Cookbook" A Conference on Current Research in Culinary
\par&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;History: Sources, Topics and Methods: Proceedings. (Culinary
\par&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Historians of Boston, 1986) p.27-45.
\par 
\par Hieatt, Constance B., and Robin F. Jones. "Two Anglo-Norman
\par&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;culinary collections edited from British Library Manuscripts
\par&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;additional 32085 and Royal 12.C.xii." Speculum 61:4 (1986)
\par&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;p.859-882. 
\par&nbsp;&nbsp;
\par Merle, J. Osset. "Un libro de cocina del siglo XIV". Boletin de
\par&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;la sociedad castellonense de cultura 17(1935) pp.156-177.
\par 
\par Mulon, Marianne. "Deux traites inedits d'art culinaire medieval.
\par&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Bulletin Philologique et Historique du Comite des Travaux
\par&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Historiques et Scientifiques 1968 v.1 p.368-435.
\par 
\par Scully, Terence. "Du fait de cuisine par Maistre Chiquart, 1420.:
\par&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Vallesia 40 (1985) p. 101-231. (This was later published with an English 
\par&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;translation, index and extensive prefatory material by the University
\par&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;of Toronto) 
\par 
\par Thorndike, Lynn. "A mediaeval sauce-book". Speculum, 9 (1934),
\par&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;pp.183-190. Commentary and first publication of Opusculum de
\par&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;saporibus of Magninus Mediolanensis (in Latin)
\par 
\par 
\par <the end>
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<FONT SIZE="-1"> Formatting copyright &#169 Mark S. Harris (THLord Stefan li Rous).<br> 
All other copyrights are property of the original article and message authors.<br> 
<br> Comments to the Editor: stefan at florilegium.org 
<br><br>