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Stefan's Florilegium


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cooking-bib.wrd - 1/25/95

Cooking and cookbook bibliographies.

NOTE: See also the files: cookbooks-bib, cookbooks-msg, Harpstrang-cb-msg,
cb-novices-msg, 16thC-cookbk-bib, books-food-msg, merch-cookbks-msg.


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
seperate 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 orignator(s).

Thank you,
Mark S. Harris AKA: Lord Stefan li Rous
RSVE60@email.sps.mot.com stefan@florilegium.org

From: jtn@nutter.cs.vt.edu (Terry Nutter)
Newsgroups: rec.org.sca
Subject: Cooking refs
Date: 1 Jul 93 02:38:52 GMT

Greetings, all, from Angharad ver' Rhuawn. It has been
suggested in email that I might publish a list of sources
for people who'd like to start work in cookery. A complete
list of good stuff I know is available in English is
already long enough to be intimidating, and anyhow, it
suggests a kind of completeness that I can't claim. The
following is rather more specialized, in that it centers
on 14th and 15th C English and French cuisine (about which
I know rather more than I do about other places and times).

The following are books currently in print that contain
14th and 15th C recipes either in Middle English or in
English translation of French recipes. (Some also contain
the Middle French originals.)

Hieatt, Constance B., ed., _An Ordinance of Pottage_, Prospect
Books (London) 1988, ISBN 0-907325-38-6. Fifteenth C
English material. Middle English; includes an extensive

Hieatt, Constance B. and Sharon Butler, eds., _Curye on Inglysch_,
Oxford University Press (London, New York, Toronto) 1985,
ISBN 0-19-722409-1 (Early English Text Society SS8). Fourteenth
C English material. Middle English; includes an extensive glossary.

Scully, Terence, _Chicart's On Cookery: A fifteenth-century
Savoyard culinary treatise_. Peter Lang (New York and Bern)
1986. Translation of Chiqart's _Du Fait de Cuisine_, dated
1420; the original French, edited by Scully, is available in
_Vallesia_ v. 40 (1985) 101-231.

Scully, Terence, _The Viandier of Taillevent: An Edition of all
Extant Manuscripts_, University of Ottawa Press (Ottawa), 1988,
ISBN 0-7766-0174-1. Manuscript dates vary; most of the material
probably originates from the mid to late 14th C, but at least
one of the manuscripts dates from the second half of the 13th C.

The books below are also English and French 14th and 15th Century
material, but are less readily available. They are, however, reproduced
in Cariadoc's collection of Medieval and Renaissance cookbooks (the
Hinson translation of the Menagier is in volume 2; the rest are in
volume 1). You may also be able to find some of them in libraries.
If you plan to go to Pennsic, you can buy Cariadoc's collections
there. If not, if you email him, he will let you know how to get
them by mail.

Austin, Thomas, ed., _Two Fifteenth-Century Cookery Books_, Early
English Text Society OS 91 (London) 1888; reprinted for the
EETS by Oxford University Press (London, New York, Toronto),
1964. Middle English; includes glossary.

Hinson, Janet, trans., Le Menagier de Paris (unpublished).

Napier, Robina, _Noble Boke of Cookry ffor a Prynce Houssolde or
eny other Estately Houssolde_. Elliott Stock (London) 1882.
English, about 1470. Middle English; includes glossary.

Nichols, John, ed., _Ancient Cookery_, London, 1790. Contains
recipes from Arundel MS 344; English material, early 15th C.
No glossary. (This MS is included in the Hieatt and Butler
volume above, so if you have that, this is redundant.)

Pegge, S., _The Forme of Cury. A Roll of Ancient English Cookery_,
London, 1780. This is the earliest extant edition of the
largest collections in Hieatt and Butler's _Curye on Inglysch_,
referenced above. The Hieatt and Butler edition is far better;
they had access to more manuscripts to compare, and their
scholarship is better.

Power, Eileen, trans., _The Goodman of Paris (Le Menagier de Paris,
abridged), London, 1928. French material, c. 1395.

There is another, newer edition of the Goodman out, for which I do
not have the information offhand.

Cariadoc's collection also includes both Kenelm Digby and Hugh Platt,
the two volumes I've been quoting from repeatedly in recent days.

Hawkwood Press has published a number of cooking related books,
including the Malinkrodt translation of Platina (but not the Latin),
as well as Epularius, both Italian, as well as several late English
works. Unfortunately, the usefulness of their editions is limited,
because they have an annoying tendency to eliminate the information
you need to do any scholarly work. For instance, in their reprint of
the _Babee's Boke_, they retitle it (so if you don't know what you've
got, you can't look it up), _and_ omit all the front material on the
dating of the MSs. Hence you wind up with a copy of John Russell's
Boke of Nurture, but no indication of its date. And likewise for
the other MSs it includes. Their version of Platina does not give
the name of the translator or the copyright information (the translation
is still under copyright); from what you get, if common sense didn't
tell you otherwise, you might think that Platina titled his work in
Latin, published it in Italy, and wrote it in -- modern -- English.


But at least they have the texts.

Hope this is helpful.


-- Angharad/Terry

From: epsteine@spot.Colorado.EDU (Emily Epstein)
Newsgroups: rec.org.sca
Subject: Period cookbooks not published as books (was: Period plants)
Date: 13 Jan 95 00:16:54 GMT
Organization: University of Colorado at Boulder

Greetings from Alix Mont de fer.

Angharad gave citations for Curye on Inglysch and Two Anglo-Norman Culinary
Collections. For those who're interested, I dipped into my files for a
slightly more complete list of cookbooks that were published in a periodical
or as part of some other kind of collection. Even if you're local library
doesn't have them, you should be able to get them via interlibrary loan.
In the case of periodicals, they'll often send a photocopy instead of the
bound volume. You usually don't have to return the photocopy, which will save
you some expense and a trip to Kinko's. Copy centers such as Kinko's will do
an inexpensive spiral binding, however, which I find very useful.

I apologize for some of the quick and dirty abbreviations and spacing. I
lifted this from a working handlist. I hope you can find it of some use.

Alix Mont de fer

Anonimo Meridionale. Due libri di cucina. ed.Ingemar Bostrom.
Stockholm : Almqvist & Wiksell, 1985.

Arberry, A.J. "A Baghdad cookery-book", Islamic Culture 13:1 Jan
1939 p.21-47 & 13:2 Apr. 1939 p.189-214.

Birlinger, Anton. "Kalender und Kochbuchlein aus Tegernsee",
Germania. Vierteljahresschrift fur deutsche Alterthumskunde,
9 (1864) pp.132-207.

Eberhard von Landshut. "Das Kochbuch des Eberhard von Landshut
(erste Halfe des 15 Jhs." ed. Anita Feyl. Ostbairischen
Grenzmarken, 5 (1961) pp.352-366.

Grewe, Rudolf. "An Early XIII Century Northern-European
Cookbook" A Conference on Current Research in Culinary
History: Sources, Topics and Methods: Proceedings. (Culinary
Historians of Boston, 1986) p.27-45.

Hieatt, Constance B., and Robin F. Jones. "Two Anglo-Norman
culinary collections edited from British Library Manuscripts
additional 32085 and Royal 12.C.xii." Speculum 61:4 (1986)

Merle, J. Osset. "Un libro de cocina del siglo XIV". Boletin de
la sociedad castellonense de cultura 17(1935) pp.156-177.

Mulon, Marianne. "Deux traites inedits d'art culinaire medieval.
Bulletin Philologique et Historique du Comite des Travaux
Historiques et Scientifiques 1968 v.1 p.368-435.

Scully, Terence. "Du fait de cuisine par Maistre Chiquart, 1420.:
Vallesia 40 (1985) p. 101-231. (This was later published with an English
translation, index and extensive prefatory material by the University
of Toronto)

Thorndike, Lynn. "A mediaeval sauce-book". Speculum, 9 (1934),
pp.183-190. Commentary and first publication of Opusculum de
saporibus of Magninus Mediolanensis (in Latin)

<the end>

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