online-ckbks-msg – 6/27/13

Online versions of period cookbooks and manuscripts. Online translations.

NOTE: See also the files: 16thC-cookbk-bib, books-food-msg, cookbooks-bib, cookbooks-msg, cookbooks-SCA-msg, merch-cookbks-msg, p-Italy-food-bib.

************************************************************************
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
************************************************************************

Date: Thu, 9 Mar 2000 00:22:33 -0500
From: "Robin Carroll-Mann" <harper at idt.net>
Subject: SC - Online Spanish resource

A gracious lady on another list just introduced me to a wonderful 
website.  It's all in Spanish, but for those who read the language, it's a 
treasure trove.  It's the Virtual Cervantes Library at 
http://cervantesvirtual.com and it contains many fulltext books from late-
period Spain.

Among the titles of interest to this list:

"Arte Cisoria" (1423 carving/serving manual)

"Manual de Mugeres" (late 15th century household manual w/ recipes 
for foods, perfumes, cosmetics & medicines)

"Obra de Agricultura" (agricultural/animal husbandry manual, c. 1513)

Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)


Date: Tue, 21 Mar 2000 03:11:08 +0100
From: Thomas Gloning <gloning at Mailer.Uni-Marburg.DE>
Subject: SC - Book on Cordials?

<< Still no clue about "Maison Rustique"? >>

There are several books with that title up to the 19th century. One of
them is:

"Maison rustique, or The countrey farme: compiled in the French tongue
by Charles Steuens and Iohn Liebault doctors of physicke: and translated
into English by Richard Surflet practitioner in physicke.  Also a short
collection of the hunting of the hart, wilde bore, hare, foxe, gray,
cony; of birds and faulconrie. (...) London 1616."

I did not see this item. It seems to be a translation of a French text.
I found it this way:
1. Start your browser
2. go to "http://copac.ac.uk"
3. click button "Search"
4. choose "title search"
5. key "maison rustique" in the title field
6. click on "search"
7. when the results appear, look for the "download"-button and click
   that button. Key in your email-address etc.
8. The results will be sent to your email-address.

There are other very useful online catalogues like this (e.g. the French
National Library).

If I am not mistaken, most spiced etc. wines mentioned in Arnald of
Villanova's book on wines (c.1310/1478) are not distilled. A recipe that
calls for distillation is used "zu:o zierde der fr·wen", 'to beautify
women'.

Thomas


Date: Wed, 05 Apr 2000 23:59:33 -0400
From: Nick Sasso <grizly at mindspring.com>
Subject: Re: SC - Re: Online Cookbooks (was Re: Period Dining....)

Cariadoc's Miscellany links to translated sources is:
http://www.best.com/~ddfr/Medieval/Medieval.html

pieces of German cookery texts from 1350-1800 appear at:
http://www.uni-giessen.de/~g909/kobu.htm

Das Kuchbuch der Sabrina Welserin text is translated at:
http://www.best.com/~ddfr/Medieval/Cookbooks/Sabrina_Welserin.html

De Re Coquinaria is in original language at :
http://www.geocities.com/Athens/Forum/6946/literature/apicius.html

Du fait de cuisine is at:
http://www.best.com/~ddfr/Medieval/Cookbooks/Du_Fait_de_Cuisine/du_fait_de_c_contents.html

Le Menagier De Paris in french is at:
http://www.pbm.com/~lindahl/menagier/

Le MÈnagier De Paris in English (Janet Hison)is at:
http://www.best.com/~ddfr/Medieval/Cookbooks/Menagier/Menagier_Contents.html

Serve it Forth, a medieval/renaissance cookery newsletter is home page
at: http://oldcolo.com/~memorman/sif_home.html

niccolo difrancesco


Date: Thu, 6 Apr 2000 16:17:52 +0200
From: "Cindy M. Renfrow" <cindy at thousandeggs.com>
Subject: SC - online cookbooks

>Can anyone provide the links to these online books?  I have been having a
>devil of a time trying to scoure through the Library of Congress, Amazon.com
>and any number of other resources.

Someone asked for the addresses of the online medieval cookbooks.  I have
all the ones I know about linked here:
http://members.aol.com/renfrowcm/links.html  , as well as lots more info &
links.

 http://members.aol.com/renfrowcm/links3.html   has links to many book
merchants specializing in books of interest to SCA folks.

Cindy Renfrow/Sincgiefu
cindy at thousandeggs.com


Date: Thu, 6 Apr 2000 20:28:45 +0100
From: "Jane Williams" <jane at williams.nildram.co.uk>
Subject: SC - On-line books

I don't think this one got mentioned, did it? (If it did, my apologies).
The Forme of Cury, at:
http://www.pbm.com/~lindahl/foc/

Warning, though: it's not the text as such, it's scanned images of each 
page of the book. Wonderful stuff, but an awful lot of data to down-load.


Date: Tue, 9 May 2000 13:56:10 -0500
From: "catwho at bellsouth.net" <catwho at bellsouth.net>
Subject: SC - Kervynge is UP!!

I finally finished typing Kervynge and have it up on two sets of 
pages.  The first set is in Old English font.  The second set is in 
Bookman font.  I had to divide the book up into sections as I 
actually got to a point where I ran out of room (didn't know that was 
possible)  LOL!!

Anyway you can visit them here:
http://milkmama.tripod.com/kervynge.html
OR
http://milkmama.tripod.com/kervynge2.html

They all circuit so that when you start at Kervynge you can click to 
Flesshe, Feestes, Fisshe, Chamber, and finally Marhsall.  Marshall 
has a link back to Kervynge.  

Please note:  I have not edited these for typos and you will find 
periodic places where I have typed things such as ????? or ** These 
are notations to me that I need to do some research to figure out 
what the word should be.  They correspond with like markings in my 
manuscript.    Like I said this isn't the greatest pring quality and 
I have one word that the only letter I can make out is a B!  But I am 
working on it.  As time goes by I will have the first copy with some 
scroll work and indentation markers such are in the book as I think 
they are lacking without them.  

Melbrigda


Date: Sun, 30 Jul 2000 00:51:11 +0200
From: Thomas Gloning <gloning at Mailer.Uni-Marburg.DE>
Subject: SC - New Rumpolt chapter & 15th century Dutch cookbook online

There are two new & old cookery texts online

- -- Rumpolt's (1581) chapter on pastry, among other things with some
interesting recipes for pretzels and for biscotti (piscotten):
http://staff-www.uni-marburg.de/~gloning/rump-gbk.htm

- -- A digital version of a 15th century Dutch cookbook in a quite rare
edition (ed. Serrure, Gent 1872):
http://staff-www.uni-marburg.de/~gloning/serrure.htm

I regret that only a few of you will have fun with the new texts, so,
please excuse the use of bandwidth.

Th.


Date: Fri, 04 Aug 2000 04:20:34 +0200
From: Thomas Gloning <gloning at Mailer.Uni-Marburg.DE>
Subject: SC - GC Library and other's libraries -- Vorselman 1560, Scappi 1570

<< But I hope that the Library at the Glaedenfeld Centre for Medieval &
Renaissance Studies will be at least period oriented >>

A propos: two important European 16th century cookbook editions/reprints
are currently available via http://www.zvab.com:

- -- Vorselman, Eenen nyeuwen coock boeck, 1560 (Dutch; ed. by Elly
Cockx-Indestege; Wiesbaden 1971). (search for "Vorselmann").

- -- Scappi, Opera, 1570 (Italian; huge volume, includes important
pictures of kitchen stuff; reprint 1981).

Thomas


Date: Mon, 21 Aug 2000 00:43:07 +0200
From: TG <gloning at Mailer.Uni-Marburg.DE>
Subject: SC - Taillevent, Viandier (Vatican Manuscript) online

Among the versions of 'The viandier', the text of the Vatican manuscript
is outstanding. Scully used this version as a basis for his translation,
and Pichon/Vicaire highly estimated this manuscript too. An electronic
version following the Pichon/Vicaire edition of this manuscript is now
online at:

- --   http://staff-www.uni-marburg.de/~gloning/vi-vat.htm

Please, note, that there are some emendations suggested in the notes of
Pichon/Vicaire, that are not (always) reproduced in the electronic
version. If possible, use this electronic text together with its printed
version.

Second: it is an open question to date, whether or not Taillevent is the
"author" of (all of) these recipes. The earliest manuscript of the
'Viandier', the manuscript of Sion, antedates the lifetime of
Taillevent. See Scully's book 'The Viandier of Taillevent' for the
details and for the textual history of this family of cookery
manuscripts.

Have fun,
Thomas
(Please report any errors that might have escaped me!)


Date: Thu, 24 Aug 2000 02:16:50 +0200
From: TG <gloning at Mailer.Uni-Marburg.DE>
Subject: SC - German soup recipes 1569

For those of you with some command of 16th century German, there is a
new chapter with soup recipes of Balthasar Staindl's cookbook 1569
online:

http://staff-www.uni-marburg.de/~gloning/std-supp.htm
or via: 
http://staff-www.uni-marburg.de/~gloning
then choose 'Alte Kochb¸cher', E-Texte, Staindl: Suppen

Thomas


Date: Thu, 31 Aug 2000 01:58:29 +0200
From: TG <gloning at Mailer.Uni-Marburg.DE>
Subject: SC - Rumpolt's Tarts

A new chapter of Rumpolts cookbook (1581) is online:
- -- http://staff-www.uni-marburg.de/~gloning/rumpturt.htm
It includes recipes (in German) for apple tarts, tarts from all sorts of
berries, tarts in the Hungarian style, chestnut tart, etc.

Thanks again, Gwen Cat!


Date: Mon, 4 Sep 2000 22:54:38 -0700
From: david friedman <ddfr at best.com>
Subject: SC - Andalusian Cookbook now webbed

I have just finished webbing Charles Perry's translation of Manucrito 
Anonimo, an anonymous 13th century Andalusian cookbook. It can be 
found at:

http://www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian_contents.htm
- -- 
David Friedman
Professor of Law
Santa Clara University


Date: Mon, 11 Sep 2000 21:49:59 -0400
From: "Robin Carroll-Mann" <harper at idt.net>
Subject: SC - Libre de Coch

The Virtual Certantes Library has added the _Libre de Coch_ to its 
collection!  This is the original Catalan version of Nola.  It's webbed at:
http://cervantesvirtual.com/servlet/SirveObras/bc/1680806759867327517
65222/

Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)


Date: Tue, 10 Oct 2000 15:26:41 -0700
From: david friedman <ddfr at best.com>
Subject: SC - Miscellany webbed

I have recently webbed the current (ninth) edition of the 
_Miscellany_ as a collection of pdf files. It's at:

www.daviddfriedman.com/Medieval/miscellany_pdf/Miscellany.htm

They can be read in two ways:

1. If you have the pdfViewer plug-in for your web browser, you are 
supposed to be able to click on the link and read the file. I say 
"supposed to" because this seems to work sometimes for some people 
and not work sometimes for some people. It works for me for only the 
two shortest of the pdf files, and only sometimes for them, for some 
reason I have not yet determined.

2. You can download the file and read it with Acrobat Reader. You may 
have to set the preferences of your browser to tell it to download 
instead of trying to read in the browser. For Explorer 5 Macintosh 
version, you do that by going to File Helpers (under "Receiving 
Files"), scroll to "Portable Document Format," double click on it, 
and set it to download.

Both pdfViewer and Acrobat Reader are free from Adobe's web page. If 
by any chance you figure out why the plug-in isn't working for me 
(and for some other users), please let me know.
- -- 
David/Cariadoc
http://www.daviddfriedman.com/


Date: Tue, 24 Oct 2000 15:54:53 EDT
From: Mordonna22 at aol.com
Subject: SC - Apicius text online

The entire latin text of De Re Coquinaria is available at  
http://users.ipa.net/~tanker/apicius.htm. 
 My Latin is so rudimentary that I can barely make out the very simplest and 
shortest of the recipes.  
Considering the variation in quality of the various translations avalable, 
perhaps some of the linguists on the list would be interested in translating 
a few of the recipes for the list.

Mordonna The Cook (on her knees in prayerful supplication)


Date: Sat, 23 Dec 2000 04:04:54 +0100
From: TG <gloning at Mailer.Uni-Marburg.DE>
Subject: SC - Libro di cucina/libro per cuoco (14th/15th c.)

The Italian 'Libro di cucina'/ 'Libro per cuoco' (14th/15th c.), also
known as 'Anonimo Veneziano', is online at:
   http://staff-www.uni-marburg.de/~gloning/frati.htm
The digital version is based on the Frati 1899 edition. Please report
any bugs that might have escaped me so far! -- Th.


Date: Sat, 30 Dec 2000 01:49:23 +0100
From: TG <gloning at Mailer.Uni-Marburg.DE>
Subject: SC - (Non-English:) Four medieval/ 16th century sources online

I hesitate to post the following URLs. Not because they are 'casual
chatter, unrelated to cooking', but because the sites are foreign
language sites to most of you. Only the cookery/ dietetic/ medical
content of the texts together with a "non-English"-warning in the
subject line emboldens me:

1. -- A dietetic text in the tradition of the School of Salerno
(Latin Original with modern Italian translation and introductory texts)
Piero Cantalupo: Un trattatello medioevale salernitano
sull'alimentazione: il "De flore dietarum"
http://www.liberliber.it/biblioteca/c/cantalupo
(the zip-version includes not all files of the read-immediately-version;
if you're interested you'd better chose read immediately and save the
files and graphics to hard disk separately)

2. -- German cookery recipes from the "Koch vnd Kellermeisterei" 1566
(Early New High German; text tradition of the "K¸chenmeisterei")
http://staff-www.uni-marburg.de/~gloning/kochkell.htm

3. -- Epistola Theodori philosophi ad imperatorem Fridericum.
(A dietetic letter of Magister Theodorus to Frederic II.; Latin)
http://staff-www.uni-marburg.de/~gloning/theodor.htm

4. -- A treatise on juniper water (aqua juniperi), before 1549
(German; a medical text)
http://staff-www.uni-marburg.de/~gloning/wachold.htm

Th.


Date: Mon, 05 Feb 2001 00:15:21 +0100
From: TG <gloning at Mailer.Uni-Marburg.DE>
Subject: SC - some new electronic resources (mostly non-English)

The National Library of France offers, among other works, digital imagesof old books on cookery, medicine and wine (in the original languages).
They are delivered either in TIFF or PDF format (therefore, the files
are NOT small). So far, I printed out a 1490 edition of Apicius and a
1518-20 edition of Taillevent (the incomplete one, Vicaire mentions on
p. 825 of his culinary bibliography). In addition they have several
versions of the Regimen sanitatis of Magninus, a 1500 edition of Arnald
of Villanova's Liber de vinis, an early printed edition of Platina, the
Liber canonis of Avicenna, and other works more or less distantly
related to medieval and early modern cookery and nutrition. 

The URL is:
   http://gallica.bnf.fr

To download electronic microfilms of complete works:
1. click option "catalogue"
2. enter your search option (e.g. "Apicius" "regimen sanitatis"...)
3. in the list of results, 
"Notice" will give you a short bibliographicinformation, 
"Ouvrage" will take you to the electronic book. O.K., let's
click on "ouvrage".
4. To get the whole thing, click on "DÈchargement de l'ouvrage" and
chose "La 1Ëre page" and "Jusque ‡ la fin ..." and chose your favourite
format (TIFF, PDF).
5. After a short while you can download the file either via your browser
or via FTP.

To give you an idea of the file sizes. The 1518-20 Taillevent is about
2.4 MB, the 1490 Apicius is around 2.8 MB, the 400 Pages Magninus is
around 20 MB. However, waiting 10 minutes to download 2 Megs is much
easier than writing a letter to the library, waiting some weeks, getting
and paying for a mikrofilm, putting the microfilm into paper copies, ...Another way to use this source is searching in the full texts of the
index pages for certain words. If, e.g., you are looking for "oxymel" or"ossimele", you find two pages of a certain G.B. Zapata ('Limaravigliosi secreti di medicina ...', 1586) with a recipe for "Ossimelecomposto con l'Assaro" ...

Thomas(yes, there are a few new resources on my own site, too: a new Rumpolt
chapter (stag, venison), the first printed cookbook of Austria (1686),
an early French cookbook (around 1300).
http://staff-www.uni-marburg.de/~gloning/kobu.htm#new (what's new?)
http://staff-www.uni-marburg.de/~gloning/kobu.htm#eltext (etext list) )


Date: Sun, 11 Feb 2001 14:20:11 -0500
From: Elaine Koogler <ekoogler at chesapeake.net>
Subject: SC - OT and possibly OOP--[Fwd: Two new online catalogs from British Library]

I just received this information form the Clan mailing list I subscribe
to and thought you all might be interested.

Kiri

Date: Fri, 09 Feb 2001 11:38:24 -0500
From: "Stuart Lee Stone" <ssto at loc.gov>
Subject: Two new online catalogs from British Library

Clan Morrison Society of North America, Mid-Atlantic Region 
Online Service  /  February 9, 2001 

Two New Online Catalogs from the British Library:

British Library Public Catalogue
  http://blpc.bl.uk/
National Sound Archive Catalogue (Cadensa)
  http://cadensa.bl.uk/

     The British Library has announced the release of two new major
online resources. The new Public Catalogue supercedes the OPAC97
service (reviewed in the May 23, 1997 _Scout Report_) and will be
available 24 hours/ 7 days a week. 
     The new catalog indexes "over 10 million books, journals,
reports, conferences and music scores covering every aspect of human
thought since 1450" and features improved search options. 
     Visitors can order copies of articles and conference papers
direct from the library's Document Supply Centre, while members of
registered organizations may also request material on loan through the
site. 
     The second new resource is a searchable online catalog of almost
2.5 million sound recordings held by the British Library National
Sound Archive (NSA), from pop music to Miss Piggy to tree frogs to
oral histories. At present, users cannot listen to or download these
recordings, but the site does offer information on accessing them at
the NSA and placing orders for copies.
     The catalog is searchable by keyword, name, title, subject,
place, or through an advanced search. The full details for each entry
vary by recording type; most have notes on the contents and the
quality of the recording or the copy when appropriate. [MD]

*****
The single phrase below is the copyright notice to be used when
reproducing any portion of this report, in any format.

>From The Scout Report, Copyright Internet Scout Project 1994-2001.
http://scout.cs.wisc.edu/


Date: Mon, 12 Mar 2001 01:09:29 +0100
From: tgl at mailer.uni-marburg.de
Subject: SC - Chapter 2 of Staindl 1569 (German) online

The second (short) chapter from the German cookbook of Balthasar Staindl
1569 is online. It contains recipes for Quinces, cherries, apples &
other fruits. The old German text (no translation, sorry) is at:
http://staff-www.uni-marburg.de/~gloning/staind2.htm

(An inventory of other online texts, including a 15th century Dutch
cookery book, is at:
http://staff-www.uni-marburg.de/~gloning/kobu.htm#eltext )

Thomas


Date: Mon, 12 Mar 2001 02:29:52 +0100
From: tgl at mailer.uni-marburg.de
Subject: SC - Danish online source: Koge Bog 1616

Another online source: the Danish 'Koge Bog' 1616
http://www.notaker.com/onlitxts/kogebog.htm

Th.


Date: Sun, 11 Mar 2001 22:40:02 -0500
From: rcmann4 at earthlink.net
Subject: Re: SC - Grewe's books

And it came to pass on 12 Mar 01, , that tgl at mailer.uni-marburg.de wrote:
> http://www.bib.ub.es/grewe/grewe.htm

Folks, most of it's post-period, but there are some really interesting 
things here.  The site has digitized full-text facsimiles of various 
books relating to food in several languages.  In the 16th century 
category, there is a 1593 Italian carving manual.  I don't read 
Italian, per se, but I know enough French and Spanish to read the 
table of contents.  It includes instructions on how to carve a turkey. 
 It also includes menus of some elaborate feasts.  (Eden, do you 
need a new project?)

The 17th century section includes Markham, May, Woolley, and 
"The Queens Closet Opened" (Lots of good stuff on candying and 
perfumery.)

The site is at the University of Barcelona, so the navigation buttons 
are labelled in Catalan, but they're pretty simple.
inici -- beginning of the work
enrera -- one page back
endavant -- one page forward
anar_a -- jump to (put desired page number in search window)

Thomas, this is lovely stuff.  Thank you!

Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)


Date: Fri, 16 Mar 2001 01:24:49 +0100
From: tgl at mailer.uni-marburg.de
Subject: SC - More on Grewe's books: La singolare dottrina (1560; 1593)

> http://www.bib.ub.es/grewe/grewe.htm

A propos "First catch your hare". First download and print your 751
single gif files book, then read it...

One of Grewe's books was Domenico Romoli's "La singolare dottrina ...
Dell'vfficio dello Scalco" in an edition of 1593 (first ed. 1560).

Here are a few words about the first 300 pages (of around 751)

- -- First book: a description of the officers and their duties in a ducal
household (among other things of the cook, the "Cuoco secreto", but also
descriptions and orders, what is important in managing huge feasts)

- -- Second book: The time when animals and birds are good ("La vera
stagione di tutti gli animali ...")

- -- Third book: The best time of a number of fishes.

- -- Fourth book: A huge chapter on the food and the dining in the year
1546, probably taken from Romoli's own experience. E.g.: if you want to
know what they ate on the 16th March of 1546, just go to fol. 34v:
"MARTEDI A DI XVI. 
Antipasti.
Prune damaschine stufate, insalata lattuga, menta Fiorentina, ...
Alesso.
Pancia di Tonno, potaggio di Tartarughe, minestra di ceci bianchi, ...
Fritto.
(...)"
Sort of a timeline of dining for one year, it seems: including noble
banquets (e.g. fol. 102r "Vn bellissimo par di nozze & nobili, seruite
con i trincianti per cinquanta conuitati in tauola").

- -- Fifth book: about the seasoning, preparation, tempering of food
("Libro quinto. Del condimento dei cibi"). Many Recipes. 

I was only flipping through so far these 4 1/2 books of 13, but
certainly this book seems to me an interesting source for the students
of Italian and French ("alla Francese") cooking of the mid 16th century. 

If you have Faccioli's 'Arte della cucina' at hand, he says a few words
about the book (I 345f.).

More on the rabbit recipe later.

Th.


Date: Sun, 18 Mar 2001 01:56:55 +0100
From: tgl at mailer.uni-marburg.de
Subject: SC - Old wine texts online at www.wine-maker.net (English & non-English)

There is a new website with a wealth of old wine texts in PDF format
online; see:
http://www.wine-maker.net/LibraryIndexPage.html

Some of these texts are in English, some are not.

Thomas


Date: Sun, 20 May 2001 12:42:08 +0200
To: sca-cooks at ansteorra.org
From: "Cindy M. Renfrow" <cindy at thousandeggs.com>
Subject: [Sca-cooks] Liber Cure Cocorum

Liber Cure Cocorum, a 15th century cookbook in verse, is now up & available
at http://www.pbm.com/~lindahl/lcc/  You may view the recipes and download
your own copy (either page by page or as a .pdf file).

Many thanks to Master Adamantius for supplying the MS, and to Greg Lindahl
for his efforts & for providing webhosting space.

Cindy Renfrow/Sincgiefu
cindy at thousandeggs.com
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
http://www.thousandeggs.com


Date: Tue, 22 May 2001 18:34:33 +0200
To: sca-cooks at ansteorra.org
From: "Cindy M. Renfrow" <cindy at thousandeggs.com>
Subject: [Sca-cooks] source list

Here are the texts I know to be online.  Many of these are only available
as scanned images and are not searchable.  If any of you know of others,
please send me the url.

Le Menagier de Paris - in French and English.

Apicii De re coquinaria - in Latin

Du fait de Cuisine" by Master Chiquart, 1420.

Taillevent: Viandier (Manuscrit du Vatican)

Sabina Welserin's cookbook. "Das Kochbuch der Sabina Welserin." 1533. -
English

Koge-Bog: Indeholdendis et hundrede forn=F8dene stycker etc. - First printed
Nordic cookbook, Copenhagen, 1616

Ein Buch von guter spise

Liber Cure Cocorum - 15th century cookbook in verse - English

Piero Cantalupo: Un trattatello medioevale salernitano sull'alimentazione:
il "De flore dietarum" (Latin Original with modern Italian translation)

The Forme of Cury" -14th century English

Culinary gleanings from Gerard's "Herball" - 1633

An Anonymous Andalusian Cookbook of the 13th Century

Manual de mujeres en el cual se contienen muchas y diversas recetas muy buenas
Libre de doctrina per a ben servir, de tallar y del art de coch ... :
[transcripcion]  Rupert de Nola

Brieve racconto di tutte le radici, di tutte l'erbe e di tutti i frutti che
crudi o cotti in italia si mangiano, Castelvetro, 1614

Manuscript Cookbook of D. Petre, 1705

Receipts of Pastry and Cookery For the Use of his Scholars, by Ed. Kidder
(1720-1740) - facsimile cookbook

Apici, Celi. De re culinaria libri decem. Lugduni [Li=F3] : apud Seb.
Gryphium, 1541.

Bruyerin, Jean Baptiste. De re cibaria libri XXII : omnivm ciborvm genera,
omnium gentium moribus & vsu probata complectentes.

Cervio, Vincenzo. Il Trinciante di M. Vincenzo Cervio : ampliato et a
perfettione ridotto dal Caualier Reale Fusoritto da Narni... In Roma : ad
istanza di Giulio Burchioni : nella stampa del Gabbia, 1593 .

Diosc=F2rides Pedani. Dioscoridis libri octo graece et latine : castigationes
in eosdem libros. Parisiis : impensis viduae Arnoldi Birkmanni, 1549
([Parisiis] : excvdebat Benedictvs Prevost ...)

Gal=E8, Claudi. De alimentorvm facvltatibvs libri III. Parisiis : apvd
Simonem Colinaevm, 1530.

Romoli, Domenico. La Singolare dottrina di M. Domenico Romoli. In Venetia :
presso Gio. Battista Bonfadino, 1593.

Bonnefons, Nicolas de. Les Delices de la campagne : suitte du Jardinier
fran=E7ois : o=F9 est enseign=E9 =E0 preparer pour l'usage de la vie tout ce qui
croist sur la terre & dans les eaux... A Amsterdam : chez Iean Blaev, 1661.

The Compleat cook : expertly prescribing the most ready wayes, whether
italian, spanish or french, for dressing of flesh and fish, ordering of
sauces or making of pastry. London : printed by E.B. for Nath. Brook ...,
1658.

Dufour, Philippe Sylvestre. Traitez nouveaux & curieux dv cafe, dv th et
dv chocolate : ouvrage galement necessaire aux medecins & tous ceux qui
aiment leur sant=E9. A Lyon : chez Iean Girin & B.  Riviere ..., 1685.

La Varenne, Fran=E7ois Pierre de. Le Cuisinier fran=E7ois o=F9 est enseign la
maniere d'appr=EAter toute sorte de viandes, de faire toute sorte de
patisseries & de confitures : reveu & augmente d'un trait de confitures
seiches & liquides & pour apprter des festins aux quatre saisons de
l'anne / par le sieur de La Varenne... A Lyon : chez Jacques Canier ...,
1680.

Markham, Gervase. The English House-wife : containg [sic] the inward and
outward vertues which ought to be a compleat woman... London : printed for
George Sawbridge ..., 1675.

May, Robert. The Accomplisht cook, or The art & mystery of cookery. London
: printed for Obadiah Blagrave ..., 1685.

The Queens closet opened : incomparable secrets in physick, chyrurgery,
preserving, candying and cookery as they were presented unto the Queen by
the most experienced persons of our times, many whereof were honoured with
her own practise, when she pleased to descend to these more private
recreations.
London : printed for Nathaniel Brooks ..., 1658.

Woolley, Hannah. The Queen-like closet, or Rich cabinet : stored with all
manner of rare receipts for preserving, candying and cookery : very
pleasant and beneficial to all ingenious persons of the female sex.. London
: printed for Richard Lowndes ..., 1672.

Tusser, FIVE HUNDRED POINTS OF HUSBANDRIE

>From Marx Rumpolt, Ein New Kochbuch, c.1581 Transliteration and translation
=A9 1999 by M. Grasse

In The historie of fovre-footed beastes ... : Collected out of all the
volumes of Conradvs Gesner, and all other writers to this present day.
London: Printed by W. Iaggard, 1607. Topsell, Edward, 1572-1625?
[Selections -- Front matter; from first book].

"Briefe and true report of the new found land of Virginia."  Latin.
Hariot, Thomas, 1560-1621. Admiranda narratio fida tamen, de commodis et
incolarum ritibus Virgini : nuper admodum ab Anglis, qui =E0 Dn. Richardo
Greinvile equestris ordinis viro e=F2 in coloniam anno M.D. LXXXV.deducti
sunt invent, sumtus faciente Dn. VValtero Raleigh equestris ordi.
Francoforti ad Moenum : Typis Ioannis Wecheli, sumtibus vero Theodori de
Bry, [1590] MDXC.

6 pages from the Gauger and Measurer's Companion, 1694, showing weights and
measures

DIRECTIONS FOR BREWING MALT LIQUORS. SHEWING, What Care is to be taken in
the Choice of Water, Malt, and Hops... 1700

John French - The Art of Distillation, 1651 - text  and facsimile

And Thomas' collection:

Das Kochbuch der Sabina Welserin - German

Ein New Kochbuch, c. 1581 - Rumpolt  - German

Rumpolt's (1581) chapter on pastry  - German

Das Kochbuch des Meisters Eberhard (15. Jh.) - German

The so-called Harpestreng cookbook (13th century)

Keukenboek(UB Gent Hs. 1035, 15th century) - Dutch

"Koch vnd Kellermeisterei" 1566 - German cookery recipes, Early New High
German; text tradition of the "K=FCchenmeisterei"

"Aldobrandino's R=E9gime du corps is a dietetic text written in the 13th
century..."

A treatise on juniper water (aqua juniperi), before 1549 (German; a medical
text)

Libro di cucina/ Libro per cuoco (14th/15th c.) (Anonimo Veneziano) - Itali=
an

Berthilde Danner: "Alte Kochrezepte aus dem bayrischen "  - German

Cindy


Date: Tue, 22 May 2001 22:52:24 +0200
To: sca-cooks at ansteorra.org
From: "Cindy M. Renfrow" <cindy at thousandeggs.com>
Subject: Re: [Sca-cooks] source list

>This list is fantastic, but do you have the URLs too?
>
>K.

The links are on my links page http://members.aol.com/renfrowcm/links.html
except for a couple I just added to this list tonight.

Cindy


Date: Mon, 28 May 2001 17:50:35 +0200
From: tgl at mailer.uni-marburg.de
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] 16C English cookbooks online?

<< Unknown
        The Booke of caruynge >>

http://milkmama.tripod.com/kervynge.html
>From there you go to the files flesshe.html, feestes.html, fysshe.html,
chamber.html and marshall.html. Furnivall prints the 1513 edition in his
book.

Th.


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] 16C English cookbooks online?
Date: Tue, 29 May 2001 09:04:48 -0500

Might I suggest you try Martha Carlin's webpage.
http://www.uwm.edu/~carlin/

She has a number of links to Medieval documents, especially cookbooks and
household manuals there, including a link to scanned copies from Rudolf
Grewe's collection at the Biblioteca de la Universitat de Barcelona.  Thomas
Gloning and several other members of theis list are well represented.

Bear

> Are there any 16th century English cookbooks or household management
> texts available online?  I looked at Cindy's list of historic cookbooks
> and didn't find any there, but perhaps someone here has some leads.
>
> K.


Date: Wed, 06 Jun 2001 02:13:47 +0200
From: tgl at mailer.uni-marburg.de
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Speaking of Apicius ...

> >-- Apicius, Marcus Gavius: De re coquinaria. =DCber die Kochkunst.
> >Lateinisch/ Deutsch. Hg., =FCbersetzt und kommentiert von R. Maier.
> >Stuttgart 1991.

> Thomas, where can I find the online version of this one? I've been meaning
> to order the book but wouldn't mind being able to take a look at it first.

It is only the Latin text based on this edition that is online:
http://geocities.com/Athens/Forum/6946/literature/apicius.html

There is more in the book that is not online: the German translation,
the notes, a glossary, references, a "Nachwort". The price: 12 DM,
around 6 Euro, around 6 $. ISBN: 3-15-008710-4.

Best, Thomas


Date: Tue, 05 Jun 2001 22:48:38 +0200
From: tgl at mailer.uni-marburg.de
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Tracking down Scully

-- Scully, T.: The =BBOpusculum de saporibus=AB of Magninus Mediolanensis=
=AB.
In: Medium Aevum 54 (1985) 178-207.

The text of Magninus, Scully is commenting on is edited in:
-- Thorndike, L.: A medieval sauce-book. In: Speculum 9 (1934) 183-190.
(for the text part: http://staff-www.uni-marburg.de/~gloning/sapor.htm)

Another important text, Scully mentions in his article, the "Regimen
sanitatis" of Magninus, can be obtained as a huge PDF-file from the
Gallica collection at http://gallica.bnf.fr. At least this is where I
got a 1495 text on the fourth of february 2001; Scully used a 1482
edition. Like many other regimina it contains a huge chapter on
different kinds of foodstuff. Not an arm chair reading, but perhaps
useful for research on specific topics like e.g. lampreys or the
question how to cook and to temper a pumpkin/gourd ("cucurbite sunt
frigide & humide. Vnde bonum est quod primo decoquantur in aqua et inde
frigantur in oleo: vel cum eis permisceantur aliqua calida & sicca: puta
cepula alba vel feniculus vel petrosilinum ..."; the pumpkins/gourds are
cold and wet/moist in nature. Therefore it is good that they are first
cooked in water and then roasted in oil. Or one should mix them with
something hot and dry: for example with white onion or with fennel or
with parsley ...).

Thomas II.


Date: Sat, 23 Jun 2001 13:03:07 +0200
From: tgl at mailer.uni-marburg.de
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Re: Anthimus, Regimen, Capitulare

A Latin version of Anthimus and of two other texts of some culinary or
dietetic interest are online:

-- Anthimus: De observatione ciborum
http://www.accademia.home.it/bibvirt/anthimi.html

-- Regimen Sanitatis Salerni
http://www.accademia.home.it/bibvirt/regimen.html

-- Capitulare de Villis
http://www.accademia.home.it/bibvirt/capitulare.html

I did not find out so far, which editions these electronic documents are
based on.

Th.


Date: Wed, 27 Jun 2001 16:47:50 -0400
From: "Katherine Robillard (Kirrily Robert)" <katherine at infotrope.net>
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Markham's "The English Housewife"

I've just finished transcribing Gervase Markham's "The English
Housewife" and it's now available at
http://infotrope.net/sca/texts/english-housewife/
--
Lady Katherine Robillard  (mka Kirrily "Skud" Robert)
katherine at infotrope.net  http://infotrope.net/sca/
Caldrithig, Skraeling Althing, Ealdormere


Date: Sat, 30 Jun 2001 20:30:06 +0200
From: tgl at mailer.uni-marburg.de
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Libre de totes maneres de confits (Early CB projects)

<< Translation from Catalan of the "Llibre de Totes Maneres de Confits",
a 14th century treatise on candymaking. -- Vicente >>

The catalan text is at:
http://staff-www.uni-marburg.de/~gloning/confits.htm

I am looking forward to the translation.

Thomas, Faraudo says in his introduction that the confits-text comes
from MS 21-2-19 of the Biblioteca Universitaria de Barcelona (15th c.)
and that there is also a "Libre de totes maneres de potages de menjar"
in this manuscript, following the confits-passage. Did you see this
manuscript during your visit to Barcelona?

Best,
Thomas


Date: Mon, 16 Jul 2001 01:23:54 +0200
From: tgl at mailer.uni-marburg.de
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] About the cook (1581; german)

Rumpolt's chapter _Vom Mundkoch_ 'About the cook' (1581, in German):
   http://staff-www.uni-marburg.de/~gloning/mundkoch.htm

T.


From: "E. Rain" <raghead at liripipe.com>
To: <sca-cooks at ansteorra.org>
Date: Fri, 3 Aug 2001 10:29:01 -0700
Subject: [Sca-cooks] Index for "Medieval Health Handbook"

Since there may be others out there who will find this useful...
I've just finished indexing Luisa Cogliati Arano's "Medieval Health
Handbook" with a cross-reference to "The Four Seasons of the house of
Cerruti" and I thought I'd post the link so no-one needs to duplicate the
effort.

Eden

http://home.comcast.net/~bhodghead/Culinary/Tacindex.htm  [link updated - 7/14/04 - Stefan]


From: "Jen Conrad" <tjconrad at earthlink.net>
To: "sca-cooks" <sca-cooks at ansteorra.org>, "RW-cooks" <RW-cooks at egroups.com>,
        "mk-cooks" <mk-cooks at midrealm.org>
Date: Sun, 26 Aug 2001 20:13:06 -0400
Subject: [Sca-cooks] Two Fifteenth-Century Cookery-Books

  Found this link while web surfing...

Two Fifteenth-Century Cookery-Books
EARLY ENGLISH TEXT SOCIETY
Original Series, No. 91

 http://www.hti.umich.edu/cgi/c/cme/cme-idx?type=HTML&rgn=TEI.2&byte=3356093

Luveday


To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Gerard's Herball
From: "Christina L Biles" <bilescl at okstate.edu>
Date: Tue, 13 Nov 2001 10:54:35 -0600

The URL for Early English Books Online is
http://wwwlib.umi.com/eebo/

Unfortunately, you have to be a member institution for full access to the
project.  Gerard is free and is found at:

http://wwwlib.umi.com/eebo/query?qName=top100_Botany

It is wonderful.  ;>

-Magdalena


From: "Terry Decker" <t.d.decker at worldnet.att.net>
To: <sca-cooks at ansteorra.org>
Subject: Re: [Sca-cooks] Viking Cookbook?
Date: Sat, 5 Jan 2002 17:53:18 -0600

>I want to buy a "Viking Cookbook", preferably in Swedish.
>Do you know of any such book, and where I can buy it?
>
>Jerry Slick
>slickfilm at earthlink.net

While there may be a "Viking Cookbook" around, it is not going to have
Viking recipes.  Other than some descriptions of food and feasts from the
sagas and some archeological studies, there isn't much on Viking dishes and
dining practices.  Certainly, nothing with recipes.

The earliest Scandinavian cookbook is Kogebog, a Danish text from 1616, well
after the Viking period.  You can find a copy webbed here:
http://www.notaker.com/onlitxts/kogebog.htm

The Harpestreng cookbook, the earliest known Western European recipe
collection, was originally written in French and translated into Danish in
the late 13th Century, is agian, well past the Viking age.  It is webbed at:
http://staff-www.uni-marburg.de/~gloning/harp-kkr.htm

Bear


To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Please Update Your Project Listings, was Re
Sshhh...
Date: Tue, 8 Jan 2002 11:33:37 -0500
From: Kirrily Robert <skud at infotrope.net>

Cindy wrote:
> "The Good Huswife's Iewell , Thomas Dawson (1597)  -- transcription--
> Kirrily Robert

Partial transcription available at
http://infotrope.net/sca/texts/good-huswifes-jewell/ and more to come :)

> "Wyl Bucke his Testament" (England, 1515) -- transcription -- Kirrily
Robert

I might be getting some help with this... a local friend has asked if he
can help out with the transcriptions, and this is a shortish text for him
to start with.
--
Lady Katherine Rowberd (mka Kirrily "Skud" Robert)
katherine at infotrope.net  http://infotrope.net/sca/
Caldrithig, Skraeling Althing, Ealdormere


From: "Dan Phelps" <phelpsd at gate.net>
To: <sca-cooks at ansteorra.org>
Date: Sat, 2 Feb 2002 21:35:26 -0800
Subject: [Sca-cooks] The Description of England

This just in to me from another list regards the above from which I have
been quoting:

Like just about *everything* these days, Harrison's Description of
England is online.  (Though the online edition indicates that it was
published in 1575 and edited by Frederick Furnivall ...)

The URL for the online version is http://leehrsn.50megs.com and the
section "Of the food and diet of the English" starts at
http://leehrsn.50megs.com/t1/141.html

Daniel Raoul


From: raghead at liripipe.com
Date: Mon Jul 14, 2003  1:48:00 PM US/Central
To: stefan at florilegium.org
Subject: new Madrone Culinary Guild info for florilegium

Stefan, 

Also (and I'm honestly not concerned either way) if you want to update  your online-ckbks-msg pages, I have a website given there for the Tacuinum index which has been relocated to:

http://home.comcast.net/~bhodghead/Culinary/Tacindex.htm

Ah the joys of having your web provider change on you every 11 months...

Eden


Date: Mon, 8 Mar 2004 10:21:58 -0800 (PST)
From: Louise Smithson <helewyse at yahoo.com>
Subject: [Sca-cooks] Re: Anonymous Venetian Cookbook
To: sca-cooks at ansteorra.org

> The "Fine Spice" recipe that is being most put forward for the
> up-coming competition appears to be the one reproduced in _The
> Medieval Kitchen_, by Redon, Sabban, & Serventi
> (trans. Schneider)
>
> The work from which it comes is the _Librode cucina del secolo XIV_,
> edited by Ludovico Fratri, 1899, from reprint 1970,
>
> Am i mistaken in remembering the original cookbook also referred to
> as the Anonymous Venetian Cookbook?
>
>> Anahita

It is also called the anonymous venetian cookbook.
There is a webbed translation of this book at
http://www.geocities.com/helewyse/libro.html

The Italian transcription is also webbed at:
http://staff-www.uni-marburg.de/%7Egloning/frati.htm

There are several spice recipes #73-75
There is also the useof cardamom (gardamono,
cardamomo) in recipes where grains of paradise
(melguette, melegette) are also used.
See recipes 32, 86 and 88.

Helewyse


Date: Mon, 22 Mar 2004 16:14:28 -0700
From: James Prescott <prescotj at telusplanet.net>
Subject: [Sca-cooks] Viandier de Taillevent translation now available
	online
To: Cooks within the SCA <sca-cooks at ansteorra.org>

Since, as far as I can determine, Alfarhaugr Publishing is again
inactive, possibly for good this time, I have decided to make my
English translation of Viandier available online.

http://www.telusplanet.net/public/prescotj/data/viandier/viandier1.html

Master Thorvald Grimsson / James Prescott

PS: If anyone desperately wishes a printed copy, I have about a
dozen available.


Date: Fri, 11 Jun 2004 10:39:27 -0400
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: [Sca-cooks] The Compleat Cook online
To: Cooks within the SCA <sca-cooks at ansteorra.org>,
	"SCAFoodandFeasts at yahoogroups.com" <SCAFoodandFeasts at yahoogroups.com>,
	"mk-cooks at midrealm.org" <mk-cooks at midrealm.org>

Came across this online this am.
People may want to bookmark it.

The Compleat Cook
        Expertly Prescribing The Most Ready Wayes, Whether Italian,
        Spanish Or French, For Dressing Of Flesh And Fish, Ordering
        Of Sauces Or Making Of Pastry

It's a Project Gutenberg EBook of The Compleat Cook, by Nath. Brook. It
was listed as of 12/03.

The Nath. Brook being cited as the author is very misleading as this book is usually listed as part of The Queens Closet Opened by W. M. [This is the volume that Prospect Books reprinted in facsimile some years back in 1984.] A Queens Delight makes up the other culinary volume. Along with medical section that was titled The Pearl of Practice, the volumes came out beginning in 1655 and continued in various editions until the 1680's. The Queen of the title is Henrietta Maria, widow of England's ill-fated Charles I.

Anyway it's up online at
http://www.ibiblio.org/pub/docs/books/gutenberg/1/0/5/2/10520/10520.txt

Johnnae llyn Lewis


Date: Wed, 14 Jul 2004 01:04:29 +0200
From: Finne Boonen <hennar at gmail.com>
Subject: [Sca-cooks] site upon wich I stumbled
To: Cooks within the SCA <sca-cooks at ansteorra.org>

In trying to find more information about piecrusts I stumbled upon
this site which contains full texts of historical cookbooks

http://culinaryhistory.org/

several of the links for English books link to goodecookery.com, so it
might be of more interest for people that understand dutch/german

(currently only English and Dutch texts are available)

Finne


Date: Thu, 28 Oct 2004 22:50:08 -0400
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: Re: [Sca-cooks] A little help
To: Cooks within the SCA <sca-cooks at ansteorra.org>

> Does anyone know where I can view an online original (French) text of Le
> Menagier? I can't seem to find one anywhere. snipped
> As well, is there anywhere where I can view actual manuscripts? I have a
> little trouble maneuvering around La National Bibliotheque de France site,
> so I'm not even too sure if its there. <sigh>
>
> Micaylah

The French title is different.
Brereton, Georgina E.
Sources :    Le mesnagier de Paris / texte éd. par Georgina E. Brereton,
1994

The descriptor is Mesnagier de Paris (français ancien).

The easy way to find it however is to skip the BibNationale and use this
link---
http://www.pbm.com/~lindahl/menagier/

Thanks to Cindy and Greg they have linked and provided large portions of it. And they include the link to Gallica version of the Pichon edition.

Johnnae llyn Lewis


Date: Wed, 15 Dec 2004 13:44:28 -0500
From: pleves1 at po-box.mcgill.ca
Subject: [Sca-cooks] 	OOP (but who cares???) Coffee, Tea and Chocolat
	document
To: sca-cooks at ansteorra.org

Found this on http://gallica.bnf.fr:

"Le bon usage du thé, du caffé et du chocolat pour la préservation et pour la
guérison des maladies [Texte imprimé] / par Mr de Blégny"

(The proper use of tea, coffee, and chocolate to maintain health and cure
sicknesses)

Dating from 1687

It's about 6 megs to download (358 pdf pages), I've downloaded it this morning
but didn't have time to read it through yet.

Petru


Date: Sat, 22 Jan 2005 19:49:07 -0800 (PST)
From: Louise Smithson <helewyse at yahoo.com>
Subject: [Sca-cooks] Better late than never
To: sca-cooks at ansteorra.org

I finally did it.  After prevaricating, getting distracted and 
generally leaving it to one side I finally sat down this week and 
finished cleaning up the translation of the Anonymous Venetian 
cookbook.  It has only takeen two years to get a good version of the 
translation on the web.  The cookbook was published sometime at the end 
of the 14th to the beginning of the 15th century.  The Italian text is 
webbed by Thomas Gloning at: 
http://staff-www.uni-marburg.de/%7Egloing/frati.htm

My clean translation can now be found at 
http://www.geocities.com/helewyse/libro.html

I changed the name of the rough draft to librorough.html so that any 
links to this translation will now lead you to the completed project 
and not the first draught.  Sorry that it took me so long.

And now for my next project...

Helewyse


From: henna <hennar at gmail.com>
Date: January 23, 2005 4:53:48 PM CST
To: Stefan li Rous <stefanlirous at austin.rr.com>
Subject: Re: [Sca-cooks] online manuscripts and cookbooks

On Fri, 14 Jan 2005 02:23:26 -0600, Stefan li Rous
<StefanliRous at austin.rr.com> wrote:
> Lady Brighid ni Chiarain commented:
>> chirhart_1 at netzero.com wrote:
>>>   Dear Lady Brighid Thanks for your guiding lite. I went, I saw, I Down
>>> loaded.     Many thanks from chirhart
>>
>> You're very welcome.  I often wish there was a comprehensive index of
>> all the books on the Web.  There's so much out there, but it's often in
>> unexpected places -- like this English book buried in a French digital
>> archive.
> Yes. This is why I've tried to put those mentions of online cookbooks
> and online manuscripts on this list and others in these two Florilegium
> files. Perhaps some day I will have someone to organize and maintain an
> area of just these type of links.
> p-ebooks-msg      (12K)  3/ 3/03    Period manuscripts online.
> http://www.florilegium.org/files/INFO-SOURCES/p-ebooks-msg.html
> online-ckbks-msg  (41K)  8/20/02    Online versions of period  
> cookbooks.
> http://www.florilegium.org/files/FOOD-BOOKS/online-ckbks-msg.html

a bit late (have exams atm), but I found some cookbooks that weren't
in the file:
this one is on the file:
http://staff-www.uni-marburg.de/~gloning/serrure.htm
here's an english translation for it (might be useful):
http://www.coquinaria.nl/kooktekst/ 
Edelikespijse0.htm#Inhoud%20van%20%22Wel%20ende%20edelike%20spijse%22.

The author is also working on a translation of  a manuscript without
title (Manuscript KANTL Gent 15, no title) Also with tranlations to English
http://www.coquinaria.nl/kooktekst/Introduction.htm

Finne


Date: Wed, 09 Feb 2005 16:44:15 -0500
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: Re: [Sca-cooks]  An idea, was Scary Period Food
To: Cooks within the SCA <sca-cooks at ansteorra.org>

Actually a number of the later texts from the 16th
century are already online.

Here's an easy way to find a number of them--
Professor Martha Carlin's Home Page  http://www.uwm.edu/~carlin/

Early Modern Culinary Texts 1500-1700 are listed at
http://www.uwm.edu/%7Ecarlin/ 
#EARLY%20MODERN%20CULINARY%20TEXTS%20%281500-1700%29

Historical Culinary & Brewing Documents Online
is a project to assemble a network and list which culinary
materials are already online. Find it at:
http://www.thousandeggs.com/cookbooks.html

Glossaries are also online as Huette already suggested
Here is the urls for those glossaries that I
mentioned:

http://www.thousandeggs.com/glossary.html#top

http://www.godecookery.com/glossary/glossary.htm

Huette


Date: Thu, 10 Mar 2005 12:09:00 -0500
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: [Sca-cooks] Books for Cooks at British Library
To: Cooks within the SCA <sca-cooks at ansteorra.org>,
	"mk-cooks at midrealm.org" <mk-cooks at midrealm.org>,
	"SCAFoodandFeasts at yahoogroups.com" <SCAFoodandFeasts at yahoogroups.com>

Ok, this is worth bookmarking, folks.

British Library has an online display up on
Books for Cooks
http://www.bllearning.co.uk/live/text/cookery/

http://www.bllearning.co.uk/live/text/cookery/medieval/
This one highlights medieval foods.
It includes actual digital scans of recipes from such things as
The Forme of Cury manuscript  - Blank Mang

There's also one for the 1500's
http://www.bllearning.co.uk/live/text/cookery/1500s/

have fun--

Johnnae llyn Lewis


Date: Sun, 24 Apr 2005
From: Robin Carroll-Mann <rcmann4 at earthlink.net>
Subject: Re: [Sca-cooks] French Confectionery Manual
To: Cooks within the SCA <sca-cooks at ansteorra.org>

lilinah at earthlink.net wrote:
> Has anyone ever seen a copy of Le Bastiment de Receptes? It's the
> French translation, published in 1541, of a Venetian confectionery
> manual (name unknown to me) which was published a few months
> earlir... Or for that matter, if anyone knows of that Venetian
> confectionery manual... but i at least can read French...

I don't know if this is the same book... there's a 1552 book by that
title online at:
http://gallica.bnf.fr/document?O=N054458

If you cick on "telecharger" you can download the whole thing.
-- 
Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom


Date: Sun, 24 Apr 2005 21:48:55 -0400
From: patrick.levsque at elf.mcgill.ca
Subject: Re: [Sca-cooks] French Confectionery Manual
To: sca-cooks at ansteorra.org

It is available in Fac-simile, and has been digitalzed and made public 
at
http://gallica.bnf.fr

Use the search engine and look for 'bastiment' or 'receptes'. The edition they
have dates from 1552. It deals mostly with perfumes, medication, and there's
also a 'joke remedies' section in rhymes.

The text is a bit hard to read, and at times illegible. I printed a copy but
haven't taken the time to read through it entirely yet.

Petru


Date: Sun, 24 Apr 2005 22:18:56 -0400
From: Johnna Holloway <johnna at sitka.enin.umich.edu>
Subject: Re: [Sca-cooks] French Confectionery Manual
To: Cooks within the SCA <sca-cooks at ansteorra.org>

The later one is up now- hadn't checked in the last year.
Titre(s) :  Bastiment de receptes, contenant trois parties de
réceptuaires [Document électronique] ; Le plaisant jardin des receptes
Type de ressource électronique :  Données textuelles
Publication :  1995
Description maérielle :  244 p.
Note(s) : Reproduction :  Num. BNF de l'éd. de , Cambridge (Mass.) :
Omnisys, [ca 1990] (French books before 1601 ; 451.1). 1
microfilmReprod. de l'éd. de, Anvers : Jehan Richart, 1552
Sujet(s) :  Médecine -- Ouvrages avant 1800
Notice n : FRBNF37246679

Johnnae

Johnna Holloway wrote:
> The only copy I have ever come across of this one lies
> buried in DC. The earlier one is like 1525. It's not available either.
> There's not been a facsimile or copy done of  Le Bastiment.
> The best ting to read on the topic is
> Liliane Plouvier's "La confiserie europeenne au moyen age."
> Medium Aevum Quotidianum, Krems, 1988.
> (Drive your librarian crazy--- go ahead ask for it.)
>
> Johnnae


Date: Sat, 04 Jun 2005 20:47:20 -0400
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: [Sca-cooks] Cookbooks and herbbooks online
To: Cooks within the SCA <sca-cooks at ansteorra.org>,
	"mk-cooks at midrealm.org" <mk-cooks at midrealm.org>

Here's one to bookmark and investigate--
http://www.harvestfields.ca/CookBooks/index.htm

There's a 1609 Plat and others. I've not had time to compare the
texts as to accuracy.

Also herb books are at:
http://www.harvestfields.ca/HerbBooks/index.htm

Johnnae


Date: Sun, 26 Jun 2005 12:11:35 -0500
From: "Terry Decker" <t.d.decker at worldnet.att.net>
Subject: Re: [Sca-cooks] Books
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>

If you want to deal with transcripts or scans of original texts, let me
recommend:

Thomas Gloning
http://staff-www.uni-marburg.de/%7Egloning/kobu.htm

Martha Carlin
http://www.uwm.edu/~carlin/

Rudolf Grewe Collection
http://www.bib.ub.es/grewe/grewe1.htm

Bear


Date: Tue, 27 Sep 2005 10:16:49 -0400
From: Cindy Renfrow <cindy at thousandeggs.com>
Subject: [Sca-cooks] Fwd: ? Archetypal Cookery
To: sca-cooks at ansteorra.org

Hi guys. Thought you might be interested in this. If you go to their
website, they also have a high-definition facsimile copy of Martino's
Libro de arte coquinaria for scholarly research on disc for $250 --
such a bargain!

Cindy

Begin forwarded message:

>  Octavo is pleased to announce two new releases in its acclaimed
> Octavo Editions series: Gaspard Fossati’s Aya Sofia Constantinople
> (1852), an impressive suite of color lithographs depicting Istanbul's
> famed Hagia Sophia, and Libro de Arte Coquinaria by Maestro Martino
> (ca. 1465), a rare cookery manuscript from the Italian Renaissance.
>
> <snip>
>  Maestro Martino's Libro de arte coquinaria is undoubtedly one of the
> most important surviving cookery books of the Renaissance. His recipes
> presage modern practices in many respects, and his cuisine had an
> enduring influence on European cooking. The Octavo Edition of this
> manuscript from the Library of Congress includes a commentary and
> English translation by Gillian Riley, a foreword by Alice Waters of
> Chez Panisse, and essays by Bruno Laurioux and Paul Shaw. Available on
> CD-ROM (ISBN 1-891788-83-3). US$40.
> http://www.octavo.com/editions/mrtlac/
>
>  Octavo publishes and preserves rare books and manuscripts using
> advanced digital media, working with libraries and museums to make
> their most beautiful and significant books affordably accessible. For
> more information, please visit http://www.octavo.com


Date: Tue, 27 Sep 2005 12:09:10 -0400
From: "Elise Fleming" <alysk at ix.netcom.com>
Subject: [Sca-cooks] Martino's Book on CD
To: "sca-cooks at ansteorra.org" <sca-cooks at ansteorra.org>,
	"mk-cooks at midrealm.org" <mk-cooks at midrealm.org>

Greetings.  I haven't been paying close attention to the book titles folk
have been suggesting, but I don't think I saw this one flash by.  This was
sent to me by a friend.

Maestro Martino's Libro de arte coquinaria is undoubtedly one of the most
important surviving cookery books of the Renaissance. His recipes presage
modern practices in many respects, and his cuisine had an enduring
influence on European cooking. The Octavo Edition of this manuscript from
the Library of Congress includes a commentary and English translation by
Gillian Riley, a foreword by Alice Waters of Chez Panisse, and essays by
Bruno Laurioux and Paul Shaw. Available on CD-ROM (ISBN 1-891788-83-3).
US$40.
http://www.octavo.com/editions/mrtlac/

Alys Katharine


Date: Sun, 29 Jan 2006 10:57:55 -0500
From: Daniel Myers <eduard at medievalcookery.com>
Subject: [Sca-cooks] Translation of Ouverture de Cuisine (French,
	16th-17th c.)
To: SCA Cooks <sca-cooks at ansteorra.org>, MCL at mail.medievalcookery.com

I've finally finished a rough translation of Ouverture de Cuisine and
put the text online (see URL below).  Any comments, or corrections
(especially regarding verb tenses) would be greatly appreciated.
I'll be indexing the text for searching soon.

http://www.medievalcookery.com/notes/ouverture.shtm

- Doc


Date: Sun, 27 Aug 2006 20:37:33 -0400
From: Robin Carroll-Mann <rcmann4 at earthlink.net>
Subject: Re: [Sca-cooks] Regards two 15th century books
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Micheal wrote:
> Does anyone have a web site for the (Harlien) two fifteenth century  
> cook books my links all seem to have been disabled.
> Cealian

http://name.umdl.umich.edu/CookBk
-- 
Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom


Date: Sun, 27 Aug 2006 20:41:09 -0400
From: "Phil Troy / G. Tacitus Adamantius"
	<adamantius.magister at verizon.net>
Subject: Re: [Sca-cooks] Regards two 15th century books
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

On Aug 27, 2006, at 8:30 PM, Micheal wrote:
>  Does anyone have a web site for the (Harlien) two fifteenth
> century cook books my links all seem to have been disabled.
>  Cealian

Here's one...

http://www.hti.umich.edu/cgi/t/text/text-idx?
c=cme;cc=cme;rgn=div1;view=toc;idno=CookBk;node=CookBk%3A7

Adamantius


Date: Mon, 28 Aug 2006 07:59:47 -0400
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: Re: [Sca-cooks] Regards two 15th century books
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

The original publication date for Two-15th was
  by Oxford University Press, 1888.
Harleian MS. 279 was dated 1430), & Harleian MS. 4016  was about 1450,
with Extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55.
It's part of the Early English Texts Society series. The EETS was
still releasing books in the 1980's.

The online edition is part of the Corpus of Middle English Prose and  
Verse.
http://www.hti.umich.edu/c/cme/      It's still ongoing.

Johnnae


Date: Wed, 16 Aug 2006 08:14:11 -0700
From: aeduin <aeduin at adelphia.net>
Subject: [Sca-cooks] Forme of Cury online
To: sca-cooks at ansteorra.org

Project Gutenburg has "Forme of Cury"  online.  This is the 1780
(according to a note) edition/translation by Samuel Pegge.

http://www.gutenberg.org/etext/8102

Some very familiar names were involved in producing this online edition.

aeduin


Date: Sun, 5 Nov 2006 19:49:34 +0100 (CET)
From: sera piom <serapiom74 at yahoo.it>
Subject: [Sca-cooks] Zambrini's edition of 'Libro della cucina' at
	www.books.google.com
To: sca-cooks at lists.ansteorra.org

One of the early Italian culinary texts in a 19th century edition is  
online at

http://www.books.google.com

Searching for both "Zambrini" and "cucina" should get you there.

As far as I can see, there are other old texts of culinary relevance,  
e.g. the culinary section of the 'Menagier de Paris' (which is also  
online in other places, though), early travelogues with culinary  
content and a 16th German handbook on wine and beer.

Serafina


Date: Sun, 4 Feb 2007 20:35:35 -0500
From: Daniel Myers <edoard at medievalcookery.com>
Subject: [Sca-cooks] Transcription of Katherine Seymour Hertford's
	commonplace book
To: SCA Cooks <sca-cooks at ansteorra.org>

I've finally finished my transcription project and have uploaded the
results.

"The commonplace book of Countess Katherine Seymour Hertford" (U. of
Penn. Ms. Codex 823) is a 16th century English bound manuscript which
included both culinary and medicinal recipes - over 170 recipes total.

The full text can be found at
http://www.medievalcookery.com/notes/mscodex823.txt

- Doc


Date: Mon, 05 Feb 2007 08:03:58 -0500
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: Re: [Sca-cooks] Transcription of Katherine Seymour Hertford's
	commonplace book
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Very interesting.
I wonder how UPa ended up with the manuscript.
I looked her up in case people don't recognize the name.
The best short bio for her is in the HRP website.
*Lady Catherine Grey *
Lady Catherine Grey (1540 - 1568) was the sister to Lady Jane Grey, and
led almost as tragic a short life. In 1554, she learnt that her father,
sister and brother-in-law had been executed after the ill-starred
attempt to place her elder sister on the throne. Under Queen Elizabeth
I, Catherine's position as the rival claimant (she was the granddaughter
of Henry VIII's younger sister Mary) rose once against to the surface.
Her clandestine marriage to Edward Seymour, Earl of Hertford, in 1560
did not help. Queen Elizabeth found out when Catherine's pregnancy
became to obvious to disguise, and both husband and wife were sent to
the Tower in September 1561. Catherine gave birth to a son, and, more
scandalously, managed to conceive again. Catherine and Edward were meant
to be kept apart, but the Lieutenant of the Tower, Edward Warner, had
allowed the young couple to meet in secret. Freed from the Tower into
house arrest in 1563, she died from tuberculosis in 1568, still
separated from her husband. See Historic Royal Palaces for more about
the prisoners kept in the Tower.

Off hand it looks to me like some of these recipes are out of Alessio.
I'll have to do a comparison later. "Docter Stevens water" [20v]
is interesting because Karen Hess in her notes to MWBofC only dated such
waters back to 1584. This would date it back another
16 years.

Johnnae


Daniel Myers wrote:
> I've finally finished my transcription project and have uploaded the
> results.
>
> "The commonplace book of Countess Katherine Seymour Hertford" (U. of
> Penn. Ms. Codex 823) is a 16th century English bound manuscript which
> included both culinary and medicinal recipes - over 170 recipes total.
>
> The full text can be found at
> http://www.medievalcookery.com/notes/mscodex823.txt
>
> - Doc


Date: Mon, 05 Feb 2007 16:26:53 -0500
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: Re: [Sca-cooks] Transcription of Katherine Seymour	Hertford's
	commonplace book
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

You're right. I finally found the main catalogue record that
indicates that she donated it in 1992. It makes sense that
it came from her collection.

Johnnae

Terry Decker wrote:
> The Esther B. Aresty Collection was donated to the library at  
> UPenn.  The manuscript is probably part of the collection.
> Bear
>>  I wonder how UPa ended up with the manuscript.
>> Johnnae


Date: Tue, 6 Mar 2007 19:10:38 -0800
From: Katherine Rowberd / Kirrily Robert
	<katherine at elizabethangeek.com>
Subject: [Sca-cooks] Elizabethan/Jacobean recipe books back on line
To: sca-cooks at lists.ansteorra.org

Some time ago, when I moved continents, I took down my
elizabethangeek.com website -- running, at that time, on my server at
home on the end of my DSL line --  with the intention of bringing it
back up again fairly swiftly at a new hosting provider.

Unfortunately it took me a very long time.

However, I am now getting it all back together and I wanted to let you
know that the cookbooks I had transcribed are now coming back.

The following are up already:

Hugh Plat's "Delights for Ladies" (partial)
http://katrowberd.elizabethangeek.com/texts/delights.mhtml

Gervase Markham's "The English Housewife" (cookery section only)
http://katrowberd.elizabethangeek.com/texts/english-housewife/

I've got more to come, but I'll let you know when I've done it.

My apologies for the inconvenience; I know that many of you emailed me
asking where they'd got to, and I know I referred a lot of people to the
"wayback machine" (http://archive.org/), and my referer logs show that
many people used it, so I hope that was OK.

If anyone has links to those texts, note that their addresses have
changed, but that the old addresses will redirect.  So if you'd like to
update your links, that'd be great, but if you don't, it'll still work.
-- 
Katherine Rowberd (mka Kirrily Robert)
katherine at elizabethangeek.com
http://katrowberd.elizabethangeek.com/


Date: Thu, 15 Mar 2007 18:35:02 -0800
From: "Ian Kusz" <sprucebranch at gmail.com>
Subject: Re: [Sca-cooks] Recipe Books
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

don't forget the gutenberg project; they have a number of old texts....
www.gutenberg.org/catalog/

including "the Forme of cury"
"The Closet of Sir Kenelm Digby Opened" mid-17th century
"De re coquinaria" in Latin
"Old Cookery Books and Ancient Cuisine" by W Carew Hazlitt
http://www.gutenberg.org/files/12293/12293-h/12293-h.htm
"English Housewifery" (published 1764)
"The Compleat Cook: Expertly Prescribing the Most Ready Wayes,  
whether...." 1658
"The Queen-like Closet or Rich Cabinet" 1684

Anyway, maybe some of this'll help?


Date: Fri, 16 Mar 2007 07:12:56 -0400
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: Re: [Sca-cooks] Recipe Books
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Another easy way to get into the actual texts that are available online
besides what is available at Project Gutenberg is to bookmark and use
Cindy Renfrow's excellent site, esp.
http://www.thousandeggs.com/cookbooks.html
where she links to online historical culinary books & projects. These  
are more likely to fit in with the requested parameters of 1400-1600.

Also see Professor Martha Carlin's Homepage at
http://www.uwm.edu/~carlin/
where she lists culinary texts and resources from
the medieval through the early modern period.

Also see the articles "Online Sources for Recipes & Culinary Texts?
A Selective List for Sugar and Dessert Sites" and Online Sources for
Recipes & Culinary Texts: A Selective List"
in the Dec2005/Jan 2006 and Feb/March 2006 Citadel.
They are online at: http://chronicler.cynnabar.org/citadel/

Johnnae


Date: Sat, 26 May 2007 19:02:17 -0400
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: [Sca-cooks] Online Historic Cookbooks
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>,
	"mk-cooks at midrealm.org" <mk-cooks at midrealm.org>

Came across this Foodie Blog.
http://theoldfoodie.blogspot.com/
Go down the right side and click on
Online Historic Cookbooks for a 13 page .pdf listing what's online
in cookbooks century by century.

Johnnae


Date: Mon, 11 Jun 2007 21:31:30 -0500
From: "Terry Decker" <t.d.decker at worldnet.att.net>
Subject: [Sca-cooks] New Address for Thomas
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

Thomas Gloning has returned to the university in Giessen.  HIs  
collection of texts are now webbed at:
http://www.uni-giessen.de/gloning/

Bear


Date: Tue, 11 Sep 2007 09:52:11 -0700
From: "V A" <phoenissa at gmail.com>
Subject: Re: [Sca-cooks] Tudor cooking
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

On 9/11/07, Johnna Holloway <johnna at sitka.engin.umich.edu> wrote:
> A Proper Newe Booke of Cokerye appears in 1545.

That one's accessible online, in fact:
http://www.uni-giessen.de/gloning/tx/bookecok.htm

Vittoria


Date: Tue, 11 Sep 2007 13:12:05 -0400
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: Re: [Sca-cooks] Tudor cooking
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

That's the later edition online and not the 1545. But having looked at
all the known copies on microfilm and EEBO they are pretty much the same.
This 1557/1558 (I provided the dates for Thomas in fact) FRERE text is
the one that was released in a new splendid edition a few years back. My review appears here:
http://dialup.pcisys.net/~mem/cambridge.html

Johnnae

V A wrote:
> On 9/11/07, Johnna Holloway <johnna at sitka.engin.umich.edu> wrote:
>> A Proper Newe Booke of Cokerye appears in 1545.
>
> That one's accessible online, in fact:
> http://www.uni-giessen.de/gloning/tx/bookecok.htm
> Vittoria


Date: Wed, 5 Dec 2007 16:57:25 -0600
From: "Terry Decker" <t.d.decker at worldnet.att.net>
Subject: [Sca-cooks] Koge-Bog Translation
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

Since I don't remember anyone mentioning it, I have encountered an English
translation of Koge-Bog, the Danish cookbook from 1616.  You can find it
webbed here:  http://www.forest.gen.nz/Medieval/articles/cooking/1616.html .

Bear


Date: Fri, 7 Dec 2007 20:33:22 -0500
From: "Sam Wallace" <guillaumedep at worldnet.att.net>
Subject: Re: [Sca-cooks] Koge-Bog Translation
To: <sca-cooks at lists.ansteorra.org>

Hi Bear,

For the sake of completeness, here are links to a scan and a  
transcription:

       http://www.staff.hum.ku.dk/duds/DSST/XML/KOGEBOG.xml

       http://www.kb.dk/permalink/2006/manus/695/

I just did a feast based on this work. It came out better than I deserve. I
recommend this set of recipes for a fighter's feast - lot's of meat and
starches.

Guillaume


Date: Mon, 10 Dec 2007 02:00:26 +0000 (GMT)
From: emilio szabo <emilio_szabo at yahoo.it>
Subject: [Sca-cooks] Vivendier
To: sca-cooks at lists.ansteorra.org

http://homepages.ulb.ac.be/~anengleb/lexique_gastronomique/textes/15e/1425-kassel.html

E.


Date: Sun, 16 Dec 2007 00:06:31 +0000 (GMT)
From: emilio szabo <emilio_szabo at yahoo.it>
Subject: [Sca-cooks] Bread, Wine, Women, confitures &c -- Olivier de
	Serres,	Theatre d' agriculture, 1600
To: sca-cooks at lists.ansteorra.org

The huge work of Olivier de Serres, Theatre d' agriculture, published  
in 1600 is online:

http://gallica.bnf.fr/ark:/12148/bpt6k52175n

As for food, see the "huictiesme lieu", chapitre premier ("... la  
provision des vivres pour toute l' annee") and chapitre II  
("confitures").

The section on bread starts here:
http://gallica.bnf.fr/ark:/12148/CadresFenetre?O=NUMM-52175

> From the passage about women in the household ("Quelle est la  
> charge de la femme"):

"Vne femme mesnagere entrant en vne pauure maison, l' enrichit : Vne  
despensiere, ou faineante, destruit la riche".

E.


Date: Sun, 16 Dec 2007 01:03:47 +0000 (GMT)
From: emilio szabo <emilio_szabo at yahoo.it>
Subject: Re: [Sca-cooks] Bread, Wine, Women,	confitures &c -- Olivier
	de Serres, Theatre d' agriculture, 1600
To: sca-cooks at lists.ansteorra.org

> The section on bread starts here:
> http://gallica.bnf.fr/ark:/12148/CadresFenetre?O=NUMM-52175

In case the link does not work, go to page 819.

E.


Date: Sat, 15 Dec 2007 20:26:07 -0500
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: Re: [Sca-cooks] Bread, Wine, Women, confitures &c -- Olivier
	de Serres, Theatre d' agriculture, 1600
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Actually if you don't want to read it online, it can be purchased also.
Let's see- *Thesaurus le theatre d'agriculture et mesnage des champs
*listed by Amazon France. Paperback.
This 2007 edition is listed as:

     * *ISBN-10:* 2742709525
     * *ISBN-13:* 978-2742709526

I bought the 2001 edition a few years back. It's 1545 pages.

Johnnae

emilio szabo wrote:
> The huge work of Olivier de Serres, Theatre d' agriculture,  
> published in 1600 is online:
>
> http://gallica.bnf.fr/ark:/12148/bpt6k52175n
> E.


Date: Sun, 16 Dec 2007 01:58:31 +0000 (GMT)
From: emilio szabo <emilio_szabo at yahoo.it>
Subject: Re: [Sca-cooks] Bread, Wine, Women,	confitures &c -- Olivier
	de Serres, Theatre d' agriculture, 1600
To: sca-cooks at lists.ansteorra.org

> Actually if you don't want to read it online, it can be purchased  
> also.
>    * *ISBN-10:* 2742709525
>    * *ISBN-13:* 978-2742709526
> I bought the 2001 edition a few years back. It's 1545 pages.

So did I, when I visited Avignon some years back.

However, if you look at the page before the title page in the 2001  
edition, they state:

"La pr?sente ?dition est conforme ? celle de 1804-1805;
les vignettes sont celles de l' ?dition de 1620".

I, for one, am happy, to have the pdf-file of the 1600-text, in order
to control the 1804/05 edition (which I have not seen myself) which is
or seems to be the basis of the 2001 edition.

E.


Date: Mon, 14 Apr 2008 13:07:42 -0700 (PDT)
From: Daniel Myers <edouard_halidai at yahoo.com>
Subject: Re: [Sca-cooks] Period Cookbooks and Period to modern
	glosseries
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

--- jwills47933 at aol.com wrote:
> I was wondering were would be a good sources for
> period cookbooks and Period to modern glosseries.? I
> very much want to get my medieval (period) culinary
> show going as it were.

To add to the previously posted lists of links:

I have a bunch of links to various primary and
secondary online sources (all free) at
http://www.medievalcookery.com/etexts.shtm

I've also got a small online glossary of Middle
English cooking terms at
http://www.medievalcookery.com/dictionary/dictionary.shtm

On a related note, Greg Lindahl has copies of
Cotgrave's 1611 French-English dictionary and Florio's
1611 Italian-English dictionary.
http://www.pbm.com/~lindahl/cotgrave/
http://www.pbm.com/~lindahl/florio/

- Doc


Date: Sun, 23 Dec 2007 20:36:47 +0000 (GMT)
From: emilio szabo <emilio_szabo at yahoo.it>
Subject: [Sca-cooks] food in 14th century Italian novellas
To: sca-cooks at lists.ansteorra.org

http://www.disp.let.uniroma1.it/fileservices/filesDISP/ 
089-112_MOUCHET.pdf

E.


Date: Mon, 23 Jun 2008 17:25:24 +0000 (GMT)
From: emilio szabo <emilio_szabo at yahoo.it>
Subject: [Sca-cooks] two sources (Byzantine, German)
To: sca-cooks at ansteorra.org

Surfing around, I found two foreign language sources, one Byzantine (10th century; engl. transl.), one German (14th century).

Here are a few German recipes that I was not hitherto aware of:
http://www.google.de/books?id=fKokYqB96m0C&pg=PA289&dq=pulverrezepte&sig=RgAZGI0R2KkPvtwrXQgHD9EKRPQ#PPA301,M1

The Byzantine source is here (search for example for "abyrtake" or "sour-sauce" or "food" or any other food term you might want to explore):

http://www.stoa.org/sol/

From their website:

The Suda  is a massive 10th  century
Byzantine Greek historical encyclopedia of the ancient Mediterranean
world, derived from the scholia to critical editions of canonical works
and from compilations by yet earlier authors. The purpose of the Suda On Line  is to open up this stronghold of information by means of a freely
accessible, keyword-searchable, XML-encoded database with translations,
annotations, bibliography, and automatically generated links to a
number of other important electronic resources. We believe that greater
accessibility of this material should facilitate a good variety of new
research.    (Read more)

E.


Date: Sun, 1 Jun 2008 12:03:05 -0500
From: "Daniel & Elizabeth Phelps" <dephelps at embarqmail.com>
Subject: Re: [Sca-cooks] Tacuinum Sanitatis Text edition
To: <carlton_bach at yahoo.de>,	"Cooks within the SCA"
	<sca-cooks at lists.ansteorra.org>

Check with the "Oesterreichische Nationalbibliothek" in Vienna

http://www.onb.ac.at/
http://www.onb.ac.at/about/ariadne.htm

Last I heard they possess the original manuscript of Tacuinum Sanitatis in 
Medicina.  "The Four Seasons of the House of Cerruti" ISBN 0-8160-0138-3 
claims to be a complete translation complete with illustrations.  Their 
translation of the text on Garlic is as follows:

"When picking garlic from the garden, select the modice acuitatis, 
moderately pungent.  It generates thick, strong humours and is suited to 
those with cold temperments, the elderly and very old, mountainous areas, 
and the north.  It has many advantages.  It is effective against cold 
poisons, scorpion and adder bites; it kills worms, clears the voice, and 
soothes chronic coughs.  It can damage the eyes and the brain and to prevent 
or remedy this, vinegar and oil are necessary.  Pounded in a mortar with 
black olives, as the Greeks do, garlic is useful for dropsy sufferers."

Daniel
----- Original Message ----- 
From: "Volker Bach" <carlton_bach at yahoo.de>

<<< does anyone know if there is an original text of the Latin Tacuinum 
available online anywhere, or failing that, which edition best to hunt 
down or buy? I want to check on the olive-garlic paste mentioned in the 
chapter on garlic in the Cerutti Tacuinum.

Giano >>>


Date: Sun, 1 Jun 2008 12:54:50 -0400
From: Cindy Renfrow <cindy at thousandeggs.com>
Subject: Re: [Sca-cooks] Sca-cooks Digest, Vol 26, Issue 1
To: sca-cooks at lists.ansteorra.org

It's online at http://www.godecookery.com/tacuin/tacuin.htm

Cindy

On Jun 1, 2008, at 12:04 PM, sca-cooks-request at lists.ansteorra.org 
wrote:
<<< does anyone know if there is an original text of the Latin Tacuinum 
available online anywhere, or failing that, which edition best to hunt 
down or buy? I want to check on the olive-garlic paste mentioned in 
the chapter on garlic in the Cerutti Tacuinum.

Giano >>>


Date: Mon, 02 Jun 2008 14:17:33 -0400
From: Sandra Kisner <sjk3 at cornell.edu>
Subject: Re: [Sca-cooks] Cookbooks for Beginners
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

<<< Thomas Austin's */Two/**/ fifteenth-century cookery-books/* is now online. 
http://www.hti.umich.edu/bin/me-idx?type=header&idno=CookBk 

Johnnae >>>

The new URL for this is 
<http://quod.lib.umich.edu/cgi/t/text/text-idx?c=cme;idno=CookBk>.

Sandra 


Date: Mon, 2 Jun 2008 19:08:58 +0000 (GMT)
From: emilio szabo <emilio_szabo at yahoo.it>
Subject: [Sca-cooks] Cookbooks for Beginners, Furnivall 1868
To: sca-cooks at lists.ansteorra.org

<<< The new URL for this is 
 <http://quod.lib.umich.edu/cgi/t/text/text-idx?c=cme;idno=CookBk>.

 Sandra >>>

Wow, thank you! Looking around, I found, that they also have the whole Furnivall volume (1868),

both searchable and as image files:

http://quod.lib.umich.edu/cgi/t/text/text-idx?c=cme;cc=cme;idno=aha6127.0001.001;frm=frameset;view=toc

Probably not something for beginners, but worth having it anyway.

E.


Date: Mon, 02 Jun 2008 19:21:32 -0400
From: Johnna Holloway <johnnae at mac.com>
Subject: Re: [Sca-cooks] Cookbooks for Beginners
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

The one URL that I gave does work.

And there's also this one that works:
http://name.umdl.umich.edu/CookBk

They all seem to lead to the same spot.

Johnnae

Sandra Kisner wrote:
<<<
Thomas Austin's */Two/**/ fifteenth-century cookery-books/* is now 
online. 
http://www.hti.umich.edu/bin/me-idx?type=header&idno=CookBk 

Johnnae

The new URL for this is 
<http://quod.lib.umich.edu/cgi/t/text/text-idx?c=cme;idno=CookBk>.

Sandra >>>


Date: Thu, 17 Jul 2008 19:42:25 +0000 (GMT)
From: emilio szabo <emilio_szabo at yahoo.it>
Subject: [Sca-cooks] Scappi 1570 (Italian)
To: sca-cooks at ansteorra.org

There is a cookbook museum in Grythyttan, Sweden, and some of its cookbooks are hosted in digital form by the University of Oerebro, Sweden. One of those digital cookbooks is the Italian version of Scappi: Opera, 1570. As I said previously, the server is rather slow. Scappi is here:

http://130.243.103.139:8080/cgi-bin/library?e=d-000-00---0unicoo--00-0-0--0prompt-10---4----dtx--0-1l--1-sv-50---20-help-harsd%c3%b6rffer--00031-001-1-0utfZz-8-00&a=d&c=unicoo&cl=CL1.1&d=HASH06e79eaa0b76e3e6164383

In order to download the whole thing, follow the link above, then click on "Expand text", wait a minute, scroll down for the button "continue", click on this button, then your browser will begin to load all the single image files of the Scappi pages. Use firefox's option "download whole website".

This is just in case you want to have Scappi in Italian on your harddisc at all ...

E.

title: Opera di M. Bartolomeo Scappi, cuoco secreto di papa Pio 5.
diuisa in sei libri : con il discurso funerale che fu fatto nelle
esequie di papa Paulo 3. : con le figure che fanno bisongo nella
cucina, & alli reuerendissimi nel Conclaue

 title:
Opera di M. Bartolomeo Scappi, cuoco secreto di papa Pio 5. diuisa in
sei libri : con il discurso funerale che fu fatto nelle esequie di papa
Paulo 3. : con le figure che fanno bisongo nella cucina, & alli
reuerendissimi nel Conclaue
author: Scappi, Bartolomeo
publisher/place of publication: Venezia : Michele Tramezzino, 1570
extent: 369 bl. : 29 pl. s.
classification (SAB):
CD-nr:112 


Date: Wed, 24 Sep 2008 14:30:22 -0400
From: Johnna Holloway <johnnae at mac.com>
Subject: Re: [Sca-cooks] A FORME OF CURY manuscript to go online
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Susan Fox wrote: Look here:
<<< http://www.telegraph.co.uk/news/newstopics/howaboutthat/3061656/King-Richard-IIs-recipe-book-to-go-online.html 

Selene >>>

Cool.
BTW, This is the FoC that is NOT the one used in Curye on Inglysch.
That book uses the British Library Add. MS 5016 and the Morgan Library's
Buhler 36 as the primary texts.
Constance Hieatt examined this one after the publication of
Curye on Inglysch and then did a little known but very important article 
on this version that was published in 1988.
(It's in the Bulletin of the John Rylands University Library of 
Manchester 70 (1) 1988.
Not many libraries carry that title.  It was not in JSTOR last time I 
looked either.)

This version (cited as MS M in Hieatt's article) is however as she notes 
perhaps the best and earliest copy of what is labeled as the beta-version of the FoC. The article goes through the differences and notes things like this one 
is lacking two leaves and recipes 194, 195, 196, and about half of 197.

It will be fun to see it online I guess sometime in 2009.

Johnnae


Date: Fri, 17 Oct 2008 15:18:19 -0700 (PDT)
From: Marion McNealy <m_mc_nealy at yahoo.com>
Subject: [Sca-cooks] Anna Wecker's cookbook, 1598,	now online and
	downloadable
To: SCA Cooks List <sca-cooks at lists.ansteorra.org>

The BSB has just put an online edition of Anna Wecker's cookbook online. You can download it as a PDF file by clicking on the link in the upper right hand corner.
- Marion

Wecker, Anna: Ein K?stlich new
Kochbuch Von allerhand Speisen, an Gem?sen, Obs, Fleisch, Gefl?gel,
Wildpret, Fischen und Gebachens, Nit allein vor Gesunde: sondern auch
und f?rnemlich vor Krancke, in allerley Kranckheiten und Gebr?sten ..., Amberg 1598[VD16 W 1349]

http://mdz10.bib-bvb.de/~db/0002/bsb00028737/images/index.html?seite=5


Date: Sat, 18 Oct 2008 00:22:21 -0400
From: ranvaig at columbus.rr.com
Subject: Re: [Sca-cooks] Anna Wecker's cookbook, 1598, now online and
	downloadable
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

<<< The BSB has just put an online edition of Anna Wecker's cookbook online. You can download it as a PDF file by clicking on the link in the upper right hand corner.
- Marion >>>

How wonderful!  Thank you for sharing. 

The woodcut in the front is very interesting, it is very nearly the same scene as Rumpolt, which has a male and female cook instead of two women.  They have the same cat under the hearth and pots in the same places, although the details show clearly that they are different woodcuts

Ranvaig. 


Date: Wed, 22 Oct 2008 22:10:28 +0000 (GMT)
From: emilio szabo <emilio_szabo at yahoo.it>
Subject: [Sca-cooks] Art de trinxar: A 15th c. carving manual
To: sca-cooks at lists.ansteorra.org

Johnna sent me this link, about which I am extremely happy:

http://books.google.com/books?id=j60loHRTnA8C&pg=PA254&vq=com+tayllar%C3%A0s&dq=Com+tayllar%C3%A0s&source=gbs_search_r&cad=1_1

The link points to an anthology of mallorquin/balear texts from the 13th to the 16th centuries. This collection includes a short carving manual. (3 1/2 pages in the book, 2 1/2 of them are shown by google.)

Here is an example, the passage for crane, catalan/mallorquin grua (if I am not mistaken).

Grua
Com tayllar?s grua tayllar?s en aquesta manera. Pendr?s la grua e lavar-li ?s
las cuxas, e fet ax?, prin prestament la c?rpora de la grua e comensa a tayllar
all? bax a lla punta de la gallera e taylla molt assayat e prim e molt prim, ax?
com si fos vadella, e com aur?s tallade la una part ax? corent taylla l'altre e ax? rage y sta.

If you follow the link, you will notice the information about date and place: "1492? (Mallorca?)". In a note at the end of the text, the editors mention other early carving texts: a section of _Libre de Sent Sovi_, _Arte Cisoria_ and a section of _Libre del coch_.

Just in case someone is willing and able to tackle a translation: the Diccionari catal?-valenci?-balear is online at:

http://dcvb.iecat.net/     (Isn't that really good news! I'll study Catalan as soon as possible!)

If you look at the article grua there is a link to an image within the entry:

http://dcvb.iecat.net/results.asp?Word=grua&Id=79089&search=grua

ESZ


Date: Wed, 29 Oct 2008 11:09:53 -0400
From: ranvaig at columbus.rr.com
Subject: [Sca-cooks] The Rumpolt Translation
To: <sca-cooks at lists.ansteorra.org>

I uploaded several new sections of my transcription/translation of Rumpolt's Ein New Kochbuch.  I also moved the Rumpolt stuff to its own page.  

http://www.geocities.com/ranvaig/rumpolt/rumpolt.html

Ranvaig


Date: Wed, 19 Nov 2008 18:13:12 -0500
From: Johnna Holloway <johnnae at mac.com>
Subject: Re: [Sca-cooks] Rumpolt was Another mustardy question.
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Thomas Gloning wrote this week and mentioned to me that they have
completed  the Rumpolt.
Also they have finished Deckhardt 1611 and the whole Molsheim Cookery 
book 1671 and portions of the Hagger-cookbook (1719).
Look for them soon at:
http://www.uni-giessen.de/gloning/kobu.htm#eltext

Johnnae


Date: Fri, 21 Nov 2008 14:01:05 -0500
From: Johnna Holloway <johnnae at mac.com>
Subject: Re: [Sca-cooks] La Varenne, Le cuisinier francois 1651 online
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

It should be the first edition. There's also a 1652 second edition with 
additional pages, and a third edition also dated 1652.
Thanks for posting that it was finally available.

Johnnae

emilio szabo wrote:
I have been waiting for this moment. One of the most important French culinary documents, La Varenne's _Le cuisinier francois_ is online at:
http://gallica.bnf.fr/ark:/12148/bpt6k114423k

If I am not mistaken, this is the first edition.

Emilio


Date: Fri, 13 Mar 2009 18:17:13 +0000 (GMT)
From: emilio szabo <emilio_szabo at yahoo.it>
Subject: [Sca-cooks] Scappi online
To: sca-cooks at lists.ansteorra.org

Thanks Mistress Helewyse de Birkestad
(Louise Smithson) for your paper and for pointing to this site:
<<< The Italian version of Scappi is available for free online at: http://alfama.sim.ucm.es/dioscorides/consulta_libro.asp?ref=X533351951&idioma=0 >>>

Another online copy of Scappi 1570 is here:


http://130.243.103.139:8080/cgi-bin/library?e=d-000-00---0unicoo--00-0-0--0prompt-10---4----dtx--0-1l--1-sv-50---20-help-harsd%c3%b6rffer--00031-001-1-0utfZz-8-00&a=d&c=unicoo&cl=CL1.1&d=HASH06e79eaa0b76e3e6164383 

This server is quite slow, but once you are in a good time slot you can download all the jpg-files (use option "expand", then use option "save complete website" in your browser). 

This site also provides the first edition of Messisbugo and other stuff.

The 1610 edition of Scappi is included in one of the Gale databases with restricted access.

E.


Date: Fri, 13 Mar 2009 11:43:25 -0700 (PDT)
From: Louise Smithson <helewyse at yahoo.com>
Subject: [Sca-cooks] Scappi online
To: sca-cooks at lists.ansteorra.org

That is a cool site, I see some German cookbooks, Italian texts like Ortensio - all the things one eats and drinks, Rosettis lo scalco (the butler), Pisanellis treatsie on the health effects of all the various foods, Durantes book of health, Markham Gervase, lots of 17th and 18th century French and German stuff, now added to the bookmarks. 

-----------------
Another online copy of Scappi 1570 is here:
http://130.243.103.139:8080/cgi-bin/library?e=d-000-00---0unicoo--00-0-0--0prompt-10---4----dtx--0-1l--1-sv-50---20-help-harsd%c3%b6rffer--00031-001-1-0utfZz-8-00&a=d&c=unicoo&cl=CL1.1&d=HASH06e79eaa0b76e3e6164383 
This server is quite slow, but once you are in a good time slot you can download all the jpg-files (use option "expand", then use option "save complete website" in your browser). 
This site also provides the first edition of Messisbugo and other stuff.
The 1610 edition of Scappi is included in one of the Gale databases with restricted access.

E.


Date: Wed, 15 Apr 2009 16:24:53 +1000
From: Jane Stockton <jane_stockton at webcon.net.au>
Subject: [Lochac] 17th C Recipe Books Online
To: lochac at sca.org.au

Hi All,

The <http://library.wellcome.ac.uk/>Wellcome Library announces that 
its entire collection of 17th century receipt (recipe) books - 75 
manuscripts in total - have been made available online. They are 
currently available as PDFs from their 
<http://tinyurl.com/d64du7>catalogue records.

Further information on this project on the Library website 
<http://library.wellcome.ac.uk/node350.html>digitisation pages and in 
the latest edition of 
<http://www.wellcome.ac.uk/News/2009/Features/WTX053571.htm>Wellcome News.

Project Page

http://library.wellcome.ac.uk/node350.html

List of Books

http://archives.wellcome.ac.uk/DServe/dserve.exe?&dsqIni=dserve.ini&dsqApp=Archive&dsqDb=Catalog&dsqCmd=Overview.tcl&dsqSearch=((((AltRefNo=%27ms%27)AND((text)=%27english%27)AND(Subject=%27recipes%27)))AND((Date=%271500-1700%27)))AND((Subject=%27cookery%27))

YIS,
Jane
------------------------------------
Jane Stockton - jane_stockton at webcon.net.au
Barony of Mordenvale, Kingdom of Lochac


Date: Sat, 4 Jul 2009 14:53:04 -0500
From: "Terry Decker" <t.d.decker at att.net>
Subject: Re: [Sca-cooks] Cato as a recipe source
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

It is a nice selection, but it is not complete.  I have most of these that I 
have collected from various sources over the years.  I also have recipes 
for Epityrum (olive paste), Mustacei (a cookie-like dessert, baked on bay 
leaves), a couple of recipes for preserving and preparing green olives and a 
recipe for preserving whole dried figs.

Bear

<<< I just came across the recipes in De Agricultura. Are other people familiar 
with them?

http://penelope.uchicago.edu/Thayer/E/Roman/Texts/Cato/De_Agricultura/E*.html
-- 
David/Cariadoc >>>


Date: Sat, 22 Aug 2009 20:58:27 -0400
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] Anonymous Andalucian Cookbook

This has long been a favorite so people might like to know that
the Anonymous Andalucian Cookbook
has been lightly re-edited and re-ordered. It is now available here--
as  a PDF book that is free to download courtesy of Candida Martinelli.

This is the link to the page on the  site about the book: 
http://italophiles.com/al_andalus.htm 

And this is the direct link to the PDF, to download it: 
http://italophiles.com/andalusian_cookbook.pdf 

Her website is:
http://italophiles.com <http://italophiles.com>
Candida Martinelli's Italophile Site

Doc has already added it to his list.
/08-17-2009/ - Candida Martinelli's translation of The Anonymous 
Andalusian Cookbook <http://italophiles.com/al_andalus.htm> added to the 
Online Medieval Cookbooks <http://www.medievalcookery.com/etexts.html>

Johnnae


Date: Mon, 24 Aug 2009 10:37:51 -0400
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Viandier Editions Question

Mad completist, I think. Is this the Slatkine Reprints one from 1967?

This one is up on Google Books:
Le viandier de Guillaume Tirel dit Taillevent ...: publi? sur le
manuscrit de la Biblioth?que nationale, avec les variantes des mss. de
la Biblioth?que mazarine et des Archives de la Manche
Authors 	Taillevent
Georges Vicaire
Editor 	Georges Vicaire
Publisher 	Techener, 1892
Original from the New York Public Library
Digitized 	Apr 15, 2008
Length 	178 pages

Johnnae

Volker Bach wrote:
<<< I may have a chance to get my hands on the French reprint of the Taillevent edition by Jerome Pichon and Georges Vicaire (that apparently includes the article by Aebischer editing the Valais MS). The question is, does it add anything to Scully's Viandier? Or would it only be necessary for a mad completist?

Giano >>>


Date: Sun, 13 Sep 2009 13:39:29 -0700 (PDT)
From: emilio szabo <emilio_szabo at yahoo.it>
To: sca-cooks at lists.ansteorra.org
Cc: foodmanuscriptproject at yahoogroups.com
Subject: [Sca-cooks] Tractatus perutilis de Jeiunijs (1497) -- Book on
	fasting

http://tudigit.ulb.tu-darmstadt.de/show/inc-ii-626/0001/image?sid=77e1c6aa230be1e81e5663a56b629019

E.


Date: Fri, 18 Sep 2009 19:30:58 +0000 (GMT)
From: emilio szabo <emilio_szabo at yahoo.it>
To: sca-cooks at lists.ansteorra.org
Subject: [Sca-cooks] Scappi, Opera 1570, online at ...

<<< Way back in 2008, I posted a link to a Swedish site, where the Scappi Opera are online (slow server, sorry, several attempts may be needed to get the whole thing). >>>

There is a cookbook museum in Grythyttan, Sweden, and some of its
cookbooks are hosted in digital form by the University of Oerebro,
Sweden. One of those digital cookbooks is the Italian version of
Scappi: Opera, 1570. As I said previously, the server is rather slow.
Scappi is here:

http://130.243.103.139:8080/cgi-bin/library?e=d-000-00---0unicoo--00-0-0--0prompt-10---4----dtx--0-1l--1-sv-50---20-help-harsd%c3%b6rffer--00031-001-1-0utfZz-8-00&a=d&c=unicoo&cl=CL1.1&d=HASH06e79eaa0b76e3e6164383

In
order to download the whole thing, follow the link above, then click on
"Expand text", wait a minute, scroll down for the button "continue",
click on this button, then your browser will begin to load all the
single image files of the Scappi pages. Use firefox's option "download
whole website".

This is just in case you want to have Scappi in Italian on your harddisk at all ...

E.


Date: Fri, 18 Sep 2009 16:22:31 -0400
From: Robin Carroll-Mann <rcarrollmann at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Scappi, Opera 1570, online at ...

On Fri, Sep 18, 2009 at 3:30 PM, emilio szabo <emilio_szabo at yahoo.it> wrote:
<<< This is just in case you want to have Scappi in Italian on your harddisc at all ... >>>

Or get it all here as a PDF:
http://books.google.com/books/ucm?id=9VCtiKCegTUC&dq=scappi&prstct=1&lr=&as_brr=1&source=gbs_navlinks_s

Brighid ni Chiarain


Date: Mon, 28 Sep 2009 05:15:39 -0400
From: Sharon Palmer <ranvaig at columbus.rr.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>,
	cooking_rumpolt at yahoogroups.com
Subject: [Sca-cooks] Rumpolt in Czech

http://myschwerk.webzdarma.cz/kochbuch_marx_rumpolt.html

This appears to be a partial translation of Rumpolt into Czech

Ranvaig


Date: Fri, 02 Oct 2009 21:33:11 -0400
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] goldmine in google books

This was published on MK Cooks but failed to make
SCA Cooks so I'll repost it here with some additional notes:

Il trinciante by Vincenzo Cervio 1593

The Zambrini is Il libro della cucina del sec. XIV: testo di lingua  
non mai fin qui stampato
Volume 40 of Scelta di curiosit? letterarie inedite o rare dal secolo  
XIII al XIX . 1863
From a ms. in the library of the University of Bologna (Misc. 158)
Thomas Gloning notes that Faccioli in Arte della Cucina Volume I says  
that he relies basically on the 19th c. edition of Zambrini with some  
slight changes for the text of the
Anonimo Toscano, Libro della cocina (Ms. late 14th or early 15th c.)
http://www.uni-giessen.de/gloning/tx/an-tosc.htm

And there's
B. Platinae Cremonensis, De honesta uoluptate, de ratione uictus, &  
modo ... By Platina

You can search these by going to the advanced search in Google Books.  
Check full view
and then in the subject box put in "Cookery Italian" . This also works  
for other nationalities.
Le Menagier de Paris and Le Viandier show up under "cookery French."

Under gastronomy you can find the 1588 De triclinio romano
 By Pedro Chac?n, Fulvio Orsini.

Search under table and you can find the EETS volumes for
The Babees' Book
The Boke of Nurture

Anyway searching for things is certainly a way to while away the hours.

Johnnae


Begin forwarded message:

From: Louise Smithson <helewyse at yahoo.com>
Date: September 25, 2009 12:25:37 PM EDT
mk-cooks at midrealm.org
Subject: [mk-cooks] goldmine in google books

Have you looked in google books lately?
I don't know when these became available but so far this morning I  
have found:
Search by Messisbugo - two different versions of the Libro novo, one version of Banchetti
Search by Bartolomeo Scappi - You get Opera (in Italian).
Search by Francesco Zambrini - you get a copy of the anonymous tuscan (I think)
Search by Lodovico Frati - you get a copy of the anonymous venetian
search by Girolamo Ruscelli - you get a book of secrets.
Not to mention you can find dialect dictionaries, Italian dictionaries.

OK their search engine sucks my will to live, I'd rather go through  
world cat, but I figure if we all grab our bibliographies and wish  
lists of books we'd like to see and search with either author or  
title names we may manage to pull up a whole bunch of books we  
didn't even know were there.

Helewyse
geeked beyond belief
ps these are ALL in full book view, not limited preview


Date: Sat, 3 Oct 2009 16:02:38 -0700 (PDT)
From: emilio szabo <emilio_szabo at yahoo.it>
To: sca-cooks at lists.ansteorra.org
Subject: [Sca-cooks] Anna Wecker 1598 online / Weckerin recipe for
	'Erd?pfel'

The 1598 edition is online here:

http://www.digital-collections.de/index.html?c=autoren_index&l=en&ab=Wecker%2C+Anna

E.


Date: Tue, 13 Oct 2009 01:57:41 +0200
From: Ana Vald?s <agora158 at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] for the French speakers on the list!

http://www.fabula.org/actualites/article33483.php

It's a book with recipes from the XV century, from the French region of
Auvergne. It's called "Le recueil du Riom"

Pr?sentation de l'?diteur:

 *Le Recueil de Riom*, oeuvre anonyme conserv?e dans un manuscrit auvergnat
du XV?me si?cle, renferme quarante-huit recettes de cuisine, dont un certain
nombre se retrouve dans d'autres trait?s culinaires tant du XIV?me que du
XV?me si?cles. Il se distingue des trait?s pr?c?dents par une v?ritable
bri?vet? de ton, s'apparentant alors dans sa forme aux *Enseignemens qui
enseingnent a apareilier toutes manieres de viandes*. En effet, les recettes
qu'il offre sont, ? de tr?s rares exceptions, assez succinctes et se
r?sument souvent ? donner l'essentiel.

Cette ?dition du *Recueil de Riom* offre, en regard du texte original, une
traduction en fran?ais moderne. Elle est compl?t?e par une introduction, une
annexe et un glossaire.

Jean-Fran?ois Kosta-Th?faine, docteur en litt?rature m?di?vale, est
chercheur associ? au Centre d'Etudes des Textes M?di?vaux ? Universit? de
Rennes 2.
-- 
http://anavaldes.wordpress.com
http://passagenwerk.wordpress.com
http://caravia.stumbleupon.com
http://www.crusading.se
Gondolgatan 2 l tr
12832 Skarpn?ck
Sweden


Date: Mon, 12 Oct 2009 20:49:20 -0400
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Le Recueil de Riom for the French speakers on
	the	list!

On Oct 12, 2009, at 7:57 PM, Ana Vald?s wrote:
<<< http://www.fabula.org/actualites/article33483.php

It's a book with recipes from the XV century, from the French region  
of Auvergne. It's called "Le recueil du Riom" >>>

It's up as a .pdf here in an English translation.

www.erminespot.com/cooking/le-recueil-de-riom

There's also a dissertation on it by Carole Lambert.

Johnnae


Date: Thu, 5 Nov 2009 00:36:53 -0800
From: Ian Kusz <sprucebranch at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Apicius question(s)

Apicius, the Vehling translation, is online at Project Gutenberg
www.gutenberg.org .
They also have the original Latin, edited by Giarrantano and Vollmer.
-- 
Ian of Oertha


Date: Tue, 10 Nov 2009 13:47:19 -0800 (PST)
From: emilio szabo <emilio_szabo at yahoo.it>
To: sca-cooks at lists.ansteorra.org
Cc: foodmanuscriptproject at yahoogroups.com
Subject: [Sca-cooks] La Biblioteca Gastronomica Digitale di Academia
	Barilla

La Biblioteca Gastronomica Digitale di Academia Barilla 

http://www.academiabarilla.it/academia/biblioteca-gastronomica-digitale/default.aspx

Among other things there are digital copies of Savonarola, the Epulario 1517, ...

As far as I can see, as a non registered user, you can only see part of the works, if you register (it's free), you get more.

Have a look.

E.


Date: Tue, 10 Nov 2009 14:32:24 -0800
From: Greg Lindahl <lindahl at pbm.com>
To: emilio szabo <emilio_szabo at yahoo.it>
Cc: sca-cooks at lists.ansteorra.org,
	foodmanuscriptproject at yahoogroups.com
Subject: Re: [Sca-cooks] [foodmanuscriptproject] La Biblioteca
	Gastronomica	Digitale di	Academia Barilla

On Tue, Nov 10, 2009 at 01:47:19PM -0800, emilio szabo wrote:
<<< La Biblioteca Gastronomica Digitale di Academia Barilla 

http://www.academiabarilla.it/academia/biblioteca-gastronomica-digitale/default.aspx >>>

Awesome! They have a category for 1000AD-1500AD with 19 books in
it. Hm, it seems to go up to 1599. And then there are categories for
each century after that; 6 books in the 17th century, 9 in the 18th
century, and so on.

-- greg


Date: Tue, 10 Nov 2009 16:04:15 -0800
From: Greg Lindahl <lindahl at pbm.com>
To: Ken Albala <kalbala at pacific.edu>
Cc: sca-cooks at lists.ansteorra.org, emilio szabo
	<emilio_szabo at yahoo.it>,	foodmanuscriptproject at yahoogroups.com
Subject: Re: [Sca-cooks] [foodmanuscriptproject] La Biblioteca
	Gastronomica	Digitale	diAcademia Barilla

On Tue, Nov 10, 2009 at 03:26:28PM -0800, Ken Albala wrote:
<<< Greg, Can you tell me how you found a list of books? I'm registered,
I just can't seem to find these dates and a way to get the actual
texts. What am I not seeing here?  Ken >>>

Click on "Cerca in Biblioteca" on the left.

Go to the "Cerca per classificazione" drop-down in the middle. This is a
list of subject headings.

You want 1.1.1 for Italy by century, 9.2.2 for "Storia della
gastronomia" for various eras, and 9.3 for "Trattati storici" by year.

Then click the "Cerca" button, and away you go.

The catalog seems to include things that they haven't scanned. To
avoid seeing those, check the "Visualizza solo libri consultabili
on-line" box.

-- greg


Date: Wed, 11 Nov 2009 06:23:56 -0800 (PST)
From: Louise Smithson <helewyse at yahoo.com>
To: sca-cooks at lists.ansteorra.org
Subject: [Sca-cooks] La Biblioteca Gastronomica Digitale di Academia
	Barilla

Emilio wrote: 
La Biblioteca Gastronomica Digitale di Academia Barilla 
http://www.academiabarilla.it/academia/biblioteca-gastronomica-digitale/default.aspx
Among other things there are digital copies of Savonarola, the Epulario 1517, ...

I just checked it out quickly and "oh my god" the works available. 
Some of which are in woefully under researched areas.  Or areas where there are few resources.  I'm specifically thinking about 
wine - De naturali vinorum historia. Autore:  BACCI Andrea (1524-1600,Editore: Niccol? Muzi,Stampato a: Roma,1596
and milk/cheese - De lactis serique natura, et in medicina usu.  Autore: COSTEO Giovanni (XVI sec-.-1603,Editore: Giovanni Rossi,Stampato a: Bologna,Anno: 1595

Not to mention the copies of scappi, libro novo etc. 

Helewyse 
Who wishes she had more time to do some serious digging. 


Date: Sun, 15 Nov 2009 15:00:19 -0800 (PST)
From: emilio szabo <emilio_szabo at yahoo.it>
To: sca-cooks at lists.ansteorra.org
Cc: foodmanuscriptproject at yahoogroups.com
Subject: [Sca-cooks] RUMPOLT 1581 is now online at HAB

Rumpolt 1581 is now online at the HAB digital library:
http://diglib.hab.de/drucke/2-3-oec-2f/start.htm

Must I say that this is wonderful?

E.


Date: Fri, 18 Dec 2009 13:04:25 -0800 (PST)
From: emilio szabo <emilio_szabo at yahoo.it>
To: sca-cooks at lists.ansteorra.org
Cc: foodmanuscriptproject at yahoogroups.com
Subject: [Sca-cooks] Buch von guter Spise (German, 14th c.)

It seems that a new transcription of the Buch von guter Spise is online here:
http://www.mhgta.uni-trier.de/

click on the option "Katalog", then go to the alphabetic section of letter B (BvgSp). The file is available in XML format. The metadata of the file say, that the text has been checked with a facsimile of the manuscript and that there were something like 100 corrections to the older Hajek edition.

E.


Date: Sun, 10 Jan 2010 19:16:39 -0500
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Epulario 1517 now 1596

The Epulario: qual tratta del modo di cucinare ogni carne ...
 By Giovanni de Rosselli dated 1596 is up on Google Books.

Johnnae

On 1/10/10 4:02 PM, "emilio szabo" <emilio_szabo at yahoo.it> wrote:
<<< The fact that there were many editions of Epulario throughout the  
16th century might well be a reason to make this body of recipes available in  
this form, whatever the 1598 English translator might have made of it.

Somehow, I remember that there are more links to Epulario versions out there,
but I do not remember where they are.

E. >>>


Date: Mon, 11 Jan 2010 18:58:00 -0500
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Another Italian Digital Library

It also includes
Author:
Title: Libro di cucina del secolo XIV: testo di Language non mai fin  
qui stampato
 (Cookbook from the XIV century: text by Language, not previously printed.)
Language: Italian
City of Publication: Bologna
Publisher: Gaetano Romegnoli
Printer: Gaetano Romegnoli
Date of Publication: 1863
Other Editions: Bologna, Romegnoli, 1863; Bologna, Zanichelli, 1887,  
1890; facsimile: Bologna, Forni, 1968.
Format: Standard Italian Format 8
Pagination: LIII, 127
Category: Cookbook
Subjects: Culinary Arts; Recipes; Table Presentation: service
Notes: Edition contains 202 recipes edited by Francesco Zambrini.

Johnnae

On Jan 11, 2010, at 6:38 PM, Johnna Holloway wrote:
<<< Due to Duke C's questions about Italian works, I was doing some  
browsing and came across another online digital archive.

http://www.academiabarilla.com/academia/gastronomic-library/ext/digital-book/year.aspx

The World of Academia Barilla >>>


Date: Tue, 12 Jan 2010 09:54:06 -0800 (PST)
From: emilio szabo <emilio_szabo at yahoo.it>
To: sca-cooks at lists.ansteorra.org
Subject: [Sca-cooks]  Wanted: Italian cookbook ... Pisanelli

The book of Pisanelli is online in a 1586 edition on the slow-issimo server of the Oerobro collection:

http://130.243.103.139:8080/cgi-bin/library?e=p-000-00---0unicoo--00-0-0--0prompt-10---4------0-1l--1-sv-50---20-help---00031-001-1-0utfZz-8-00&a=d&cl=CL1

E.


Date: Fri, 26 Mar 2010 21:54:32 +0100
From: "Susanne Mayer" <susanne.mayer5 at chello.at>
To: <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] more digitzed  german cookbooks

In the wake of the Anna Wecker discusion I found this link I would like to 
share.

http://www.ubs.sbg.ac.at/sosa/lucullarium.htm

Probably you have found it already but for me it was new and interesting. It 
seems to be an ongoing project from the university of Salzburg. So far they 
have digitized and transcribed one 15 cent handwritten book and 3 18th cent 
books but plan to do more.

They have also a list of cookbooks they have in their library.

Katharina
Drachenwald 


Date: Mon, 03 May 2010 17:20:59 -0400
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>,
	SCA_Subtleties at yahoogroups.com
Subject: [Sca-cooks] new volume available

Now on Medievalcookery.com

04-25-2010 - A transcription of The Treasurie of commodious Conceits,  
as edited by Johnna Holloway, added to the Online Medieval Cookbooks

With a bio and sources for further study.

Johnnae


Date: Tue, 04 May 2010 19:12:11 -0400
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>,
	SCA_Subtleties at yahoogroups.com
Subject: [Sca-cooks] new volume available

Someone asked me offline 'what gives with this?'
So here's the short answer:
I have had in my possession for years and years a typed out version of
John Partridge's first cookbook from 1573.
It's titled The Treasurie of Commodious Conceits.

It dawned on me recently that a quarter century ago I was engaged in  
the pursuit or mission  to locate and study the English cookery books of the 16th and 17th centuries. The project extended beyond bibliographic entries  
into what was then the world of microfilms and special collections.  
(Countless hours dropping nickels and dimes into machines and looking  
at reels of films.)

Reprints, facsimiles, and actual rare volumes also played their parts,  
as did countless reference works. The work and the bibliography formed a major part of that first ever kingdom Culinary & Food Historian's Conference held in Atlantia in March 1987. It has also led to countless papers, handouts, and  
talks (including sessions at Cooks Con 2 and 3) over the years.

As a silver anniversary gift, I decided to get the Partridge out, dust  
it off, edit it, and let it be placed up on
www.medievalcookery.com so everyone could use it. (Thanks again to Doc.)

In terms of English culinary history, Partridge comes after the Pynson  
Boke of Cokery (1500), A Propre Newe Book of Cokery (1545) and the Alessio recipes of the 1550's. He comes before Plat and Dawson.

Johnnae

On May 3, 2010, at 5:20 PM, Johnna Holloway wrote:
<<< Now on Medievalcookery.com

04-25-2010 - A transcription of The Treasurie of commodious  
Conceits, as edited by Johnna Holloway, added to the Online Medieval  
Cookbooks

With a bio and sources for further study.

Johnnae >>>


Date: Mon, 14 Jun 2010 12:13:48 -0700 (PDT)
From: emilio szabo <emilio_szabo at yahoo.it>
To: sca-cooks at lists.ansteorra.org
Cc: foodmanuscriptproject at yahoogroups.com
Subject: [Sca-cooks] Rumpolt 1587 (!) online in Budapest, Hungary

As some of you are well aware, there is a second edition of Rumpolt from 1587 and a third from 1604, which have never been reprinted and which are rarely quoted.

As far as I can see the 1587 edition is online here:
http://beta.manuscriptorium.com/apps/main/en/index.php?request=show_tei_digidoc&docId=set20091103_62_44&client=&dd_listpage_pag=3

I don't know if this is the text of the 1581 edition or if there are changes.

This site
http://beta.manuscriptorium.com

leads to other fancy (handwritten) cookbooks as well. However, they are not easy to read.

E.


Date: Wed, 23 Jun 2010 14:59:16 -0700 (PDT)
From: emilio szabo <emilio_szabo at yahoo.it>
To: sca-cooks at lists.ansteorra.org
Subject: [Sca-cooks] Messisbugo -- was: Historical cookbooks for sale

Just in case you do not have all the soldi, GBPs, Dollars, Euros, Yen or whatever, there are several versions of Messisbugo online, e.g. a 1559 edition:

http://opacplus.bsb-muenchen.de/search?oclcno=165895568

Other editions from 1600 and 1610 are available via books.google and via www.digitale-sammlungen.de

If I remember correctly, I once had a digital copy of the first 1549 edition from the Grythyttan (?) collection at Oerobro University (the site with the slowest server ever). But I cannot find it on my hard drive. Sigh.

E. 


Date: Wed, 23 Jun 2010 22:09:57 +0000 (GMT)
From: emilio szabo <emilio_szabo at yahoo.it>
To: sca-cooks at lists.ansteorra.org
Subject: [Sca-cooks] Messisbugo mentioned

Here is an article where Messisbugo is mentioned:
http://escholarship.org/uc/item/9b55518s

E.


Date: Wed, 30 Jun 2010 16:33:11 -0400
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>,
	cooking_rumpolt at yahoogroups.com
Subject: [Sca-cooks] Kochbuch der Maria Stenglerin (Augsburg 1554)

I've had a note from Thomas Gloning that he has a new
German cookbook available as a .pdf on his website.

It's a 19th century reprint of a cookbook (or cookery mss.) dated 1554.

Das Kochbuch der Maria Stenglerin (Augsburg 1554) (PDF).
http://www.uni-giessen.de/gloning/tx/stenglerin-kochbuch-1554.pdf

Johnnae


Date: Wed, 30 Jun 2010 15:59:32 -0500
From: "Terry Decker" <t.d.decker at att.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] elderberries/flowers

> Another question is the weckerin book on line?

http://www.digital-collections.de/index.html?c=autoren_index&l=en&ab=Wecker%2C+Anna

The book is downloadable as images in a PDF file from the DFG Viewer.

Bear 


Date: Sat, 10 Jul 2010 16:31:05 -0700
From: David Friedman <ddfr at daviddfriedman.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] Due Libre B is now webbed

In my daughter's translation. Along with the original text. And notes 
and glossary--by her, in both English and Italian.

http://www.daviddfriedman.com/Medieval/Cookbooks/Due_Libre_B/Due_Libre_B.html
-- 
David/Cariadoc
www.daviddfriedman.com


Date: Wed, 14 Jul 2010 15:54:24 -0700 (PDT)
From: emilio szabo <emilio_szabo at yahoo.it>
To: sca-cooks at lists.ansteorra.org
Subject: [Sca-cooks] Dawson, Iewell, pt. 2, 1597

http://home.comcast.net/~morwenna/Cooks/dawson2.html

A pdf-file is in the eebo collection.

E.


Date: Sat, 17 Jul 2010 09:56:43 -0700 (PDT)
From: emilio szabo <emilio_szabo at yahoo.it>
To: sca-cooks at lists.ansteorra.org
Subject: [Sca-cooks] Google and BSB / direct link to grater image

Some of Google's books can also be seen in the library collections from which 
they stem.

E.g., here is Scappi from the BSB collection:

http://www.mdz-nbn-resolving.de/urn/resolver.pl?urn=urn:nbn:de:bvb:12-bsb10165033-0

The direct link to the image with the grater is here:

http://www.bsb-muenchen-digital.de/~web/web1016/bsb10165033/images/index.html?digID=bsb10165033&pimage=00949&v=100&nav=0&l=de

The BSB collection offers four editions of Scappi, those of 1570, 1605, 1610 and 
1622.

https://opacplus.bsb-muenchen.de/InfoGuideClient/start.do?Login=opacext&Language=%20de&BaseURL=https%3a%2f%2fopacplus.bsb-muenchen.de%2fInfoGuideClient%2fstart.do%3fLogin%3dopacext%26Language%3d%20de&Query=-1=%2212-bsb*%3b%20scappi%22

E.


Date: Mon, 16 Aug 2010 03:17:59 -0500
From: Stefan li Rous <StefanliRous at austin.rr.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] Catalog of Digitized Manuscripts

Another source of digitized manuscripts from the SCA-Newcomers list. I can't seem to figure out if there are any cooking or food manuscripts in there or not.

Stefan

<<< Catalog of Digitized Manuscripts
Posted by: "Dave Roland" mystborne at yahoo.com mystborne
Date: Sun Aug 15, 2010 5:42 pm ((PDT))

I hope that this link will prove useful to others

http://manuscripts.cmrs.ucla.edu/Manuscripts_list.php?goto=2

Not all the links in the webpage are working, but most are.  Often to high resolution images of manuscripts that include many subject areas.

Ian the Green >>>
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra


Date: Mon, 16 Aug 2010 11:44:05 +0000 (GMT)
From: emilio szabo <emilio_szabo at yahoo.it>
To: sca-cooks at lists.ansteorra.org
Subject: [Sca-cooks] Catalog of Digitized Manuscripts / De victus
	ratione ...

<<< I can't seem to figure out if there are any cooking or 
food manuscripts in there or not.
Stefan >>>

http://manuscripts.cmrs.ucla.edu/Manuscripts_list.php?goto=2
E.g., there is "De victus ratione liber II seu De observantia ciborum" from the 
first half of the 9th century. Very impressing.

http://www.e-codices.unifr.ch/en/cb/0084

Cologny, Fondation Martin Bodmer, Cod. Bodmer 84
Parchment ? 63 ff. ? 22.3 x 17.2 cm ? Fulda ? 9th century (first half)
De victus ratione liber II seu De observantia ciborum
This  Carolingian manuscript from the period before 850 comes from the  Cloister 
of Fulda. It contains the sole extant copy of the Latin version  of a text 
falsely attributed to Hippocrates: "De victus ratione", which  sets forth the 
foundations of dietetics and emphasizes the antagonism  between the elements of 
fire and water within the body. Numerous  scholars and physicians have relied on 
this text throughout history.
Online since: 07/31/2007

E.


Date: Wed, 11 Aug 2010 11:20:41 -0700 (PDT)
From: emilio szabo <emilio_szabo at yahoo.it>
To: sca-cooks at lists.ansteorra.org
Cc: foodmanuscriptproject at yahoogroups.com
Subject: [Sca-cooks] Tractat de les viandes e dels beures (catalan,
	15th c.,	dietetic)

http://www.sciencia.cat/biblioteca/documents/Aldobrandino_Indini.pdf

Edition with an introduction in Italian.

E.


Date: Sun, 10 Apr 2011 10:24:09 +0100 (BST)
From: emilio szabo <emilio_szabo at yahoo.it>
To: sca-cooks at lists.ansteorra.org
Subject: [Sca-cooks] Neapolitan recipe collection

Looking through the link lists at http://oldcookery.com I found a link to the 
online Neapolitan recipe collection.

It can be found here:
http://name.umdl.umich.edu/4120161.0001.001

E.


Date: Mon, 11 Apr 2011 14:06:28 -0400
From: Sam Wallace <guillaumedep at gmail.com>
To: sca-cooks at lists.ansteorra.org
Subject: [Sca-cooks] MS Harley 5401 in Modern English

For those who are interested, there is a translation of MS Harley 5401
in Modern English at this location:
http://www.uni-giessen.de/gloning/harl5401/

One page has just the translation while the second is set up with
parallel text and is annotated.

Guillaume


Date: Sun, 24 Apr 2011 17:59:28 -0400
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>,
	SCA_Subtleties at yahoogroups.com
Subject: [Sca-cooks] A Closet for Ladies and Gentlewomen

Dear Friends and Readers,

I am pleased to announce that in honor of St. George's Day
and William Shakespeare's (traditional) birthday on April 23rd that the

A Closet for Ladies and Gentlewomen.
An Elizabethan Book of Recipes for
Confections and Banqueting Stuff

Entered with the Stationers in 1602
and printed in 1608
Edited and annotated
by Johnna H. Holloway
2011

is now available for free viewing and download at

www.medievalcookery.com where one may find it listed as:

04-23-2011 - Johnna Holloway's edition of A Closet for Ladies and  
Gentlewomen (1608) added to the Online Medieval Cookbooks

My thanks again to Doc for hosting it.

I hope you all enjoy it.

Johnnae


Date: Tue, 03 May 2011 16:45:37 -0400
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] 1549 Messisbugo editions

I also started with Notaker and compared those entries with Worldcat.
Eventually I came up with
  Banchetti compositioni di vivande, et apparecchio generale by  
Cristoforo di Messisbugo

Italian   1549  In Ferrara : Per Giovanni de Buglhat et Antonio Hucher  
Compagni

 and that is Listed at

Bayerische Staatsbibliothek
Bavarian State Library (BSB)
M?nchen, D-80539 Germany

This just happens to be a library that is actively scanning editions!

And when one follows through at that library one comes up with
 http://opacplus.bsb-muenchen.de/search?oclcno=249698280

So it is up on Google Books or Google Buchsuche.

Download as a pdf was 3 minutes.

There were also facsimiles of that edition from 1960 and 1992, so  
people might want to seek those out if they can't download the text  
for some reason or the other.

Johnnae, playing librarian


Date: Wed, 4 May 2011 21:47:00 +0000
From: CHARLES POTTER <basiliusphocas at hotmail.com>
To: <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] 1549 Messisbugo editions

This is the best edition (1549 Banchetti printed in Ferrara Italy) as this was published directly from Christoforo's notes so it is the original first edition.  The other editions just copy this one with some very minor changes, but I have caught a printing error in the fourth recipe, A Fare Mostazzoli Di Zuccharo (To Make A Bread Of Sugar).  It says to use three pounds of honey in the 1549 edition and all others say five. I have redacted this recipe so I am almost certain that the three pounds is the correct amount.

                                   Master B

<< and that is Listed at
Bayerische Staatsbibliothek 
Bavarian State Library (BSB)
M?nchen, D-80539 Germany

This just happens to be a library that is actively scanning editions!

And when one follows through at that library one comes up with
http://opacplus.bsb-muenchen.de/search?oclcno=249698280

So it is up on Google Books or Google Buchsuche.
Download as a pdf was 3 minutes. ...

Johnnae, playing librarian >>


Date: Fri, 28 Oct 2011 18:45:03 +0100 (BST)
From: Volker Bach <carlton_bach at yahoo.de>
To: "sca-cooks at lists.ansteorra.org" <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] Drachenwald Camp Cookery Book now online

Salvete Omnes!

It gives me great pleasure to announce that the Kingdom of Drachenwald's Camp Cookery Book "Plain Fare"?is now online. Admittedly, I'm sending it to this list mostly in order for word to spread, since the target audience is people who do not know a lot about period cooking. Basically, it is a short collection of documentably period recipes - each one in English translation with a redaction - that are suitable for preparing in camp even by moderately skilled BBQ cooks. The idea is for this to be handed to newcomers to the culinary scene so that their camps may be fed on other things than grilled sausages and canned ravioli.

The file (pdf format) is onm the Kingdom of Drachenwald's A&S page
http://www.drachenwald.sca.org/content/arts-and-sciences

and can be downloaded here
http://www.drachenwald.sca.org/sites/default/files/PLAIN%20FARE.pdf

It is 86 pages, designed to be printed side by side on A4 or letter-size pages and bound into a handy booklet. Distribution in any form is encouraged. This is also part of our ongoing PR programme known under the catchy title "Hey, Drachenwald Exists!"

Giano


Date: Thu, 28 Mar 2013 09:30:40 -0400
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>,
	SCA-AuthenticCooks at yahoogroups.com
Subject: [Sca-cooks] Gastronomy and Cookery Books Online at Library of
	Congress

Perhaps because it's listed under Gastronomy, no one seems to have mentioned
that the Library of Congress's Rare Book & Special Collections Division now has this collection available online.

Gastronomy Books 
Books on the topic of gastronomy. Selected mainly from Pennell and Bitting Collections in the Rare Book and Special Collections Division.

http://www.loc.gov/rr/rarebook/digitalcoll/digitalcoll-gastronomy.html

One can move through the included books page by page or there may be a PDF link.

Among the offerings are Accomplish'd Lady's Delight from 1675, a 1498 Apicius, a 1541 Bastiment, a 1656 Compleat Cook, two volumes by Digby, John French's Art of Distillation from 1667, John Gerard's Herball, Markham, Moffett, John Nott's dictionary, Plat, Platina, etc

Plus Maestro Martino. Libro de arte coquinaria / Maestro Martino da Como; a cura di Emilio Montorfano e con introduzione di Ernesto Travi. Milano: Terziaria, 1990.

There's also My Cookery Books
A select bibliography of the Elizabeth Robins Pennell collection. 

They're are certainly worth a look.

Johnnae


Date: Wed, 26 Jun 2013 15:22:03 -0400
From: Johnna Holloway <johnnae at mac.com>
To: SCA_Subtleties at yahoogroups.com,	Cooks within the SCA
	<sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] Anonymous Tuscan Cookbook back online

Reposted from the West Cooks list

Johnnae

================
Hi friends,

I've (finally!) started a new blog that will house my cookbook translations: http://renaissancefood.wordpress.com/  Adding texts will be an ongoing process.

Right now all that's on the site is the (new & revised) translation of the Anonimo Toscano.  Still to come: Messisbugo, Rossetti, the convent cookbook, and possibly some other stuff too.

Please feel free to circulate the link.  Enjoy!

Vittoria
================

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Edited by Mark S. Harris	online-ckbks-msg	Page 52 of 63