Documenting the
Undocumentable;
How to Create a Historically
Accurate Feast where there are no extant recipes
By Dame Hauviette
d’Anjou (Channon Mondoux)
Where
do you begin?
The
task we are setting on is not an easy one. I will tell you that it can be done
and done well and I will explain the steps I took to document a feast for an
Irish 12th Century dinner. There are also pitfalls and limitations to consider.
We will look at those as well.
Last
spring I served a feast that was centered around the castle Carrickfergus in
Ireland of the 12th Century. The setting was suggested to me by the Lady
Katherine de Lacy, as part of a theme for our event, Clancy Day. Lady
Katherine’s grandmother was from Carrickfergus and her family was at one time,
caretakers of the castle itself. I saw this suggestion as a great challenge. To
create a feast where no series of extant recipes were available for me to
replicate. The most difficult hurdle was determining just what I was going to
do to make this feast more than a fantasy meal. I decided that I was going to
base it on facts.
The
issues at hand;
There
are a few issues to address before we begin to compile the information for our
feast. The first issue is;
Why “create” recipes of a medieval nature when
there are hundreds (virtually thousands) waiting to be worked?
This
is a legitimate question and one, that as serious medieval re-enactors we have
to ask ourselves. What we are dealing
with as cooks within the SCA is a demand to have “themed events”. This is a
very different situation from presenting a period dish for submission into
competition or even cooking under your own volition. The ideal situation is to
have a theme that is directly related to a period cooking manuscript
(preferably one that has been translated into your language) in both location
and time period.
This
more often than not, doesn’t occur. Your choice here is clear, either decide
that you want the recipes for the feast to be singularly from period examples and
that the recipes will be redacted as exactly as is humanly possible from that
source (or combination of sources) regardless of the theme OR
attempt to create a feast from period sources and other historical
documents that can AS
ACCURATELY AS POSSIBLE approximate what would have been served
within the themed events constructs. I am not in any way advocating making up
recipes solely based on modern ones, assuming the foodstuffs were available
within period. As accurately as possible means examing many factors of what goes into period recipes. This is a
fine line to walk, especially when some would propose that potatoes could have
been carried by ocean currents to Europe and there is what looks like a turkey
in the Bayeux Tapestry, therefore turkey and mashed potatoes is a potential
medieval dinner for 12th Century Normans. NOT! :)
Are
you sure you have exhausted all possibilities of locating a source for extant
recipes?
This
issue is significant as well. All too often I hear people discussing
preparation for a feast with no mention of period sources. This is a step that
should be thoroughly investigated before you set out on the task of developing
a database of information for your themed event. There are several resources
that you can use to determine whether or not there really are recipes from 9th Century
Byzantium or 16th Century Africa. Remember that it’s not only recipes in and of
themselves that you will be working with.
In
order to help you determine if there any recipes available I have a few suggestions.
1. “Stefan’s
Florilegium” website which can be found at; http://www.florilegium.org/.
This
resource is a collection of various topics, as written articles and discussions
including extensive notes from the SCA cooks email list, a high end discussion
group whose members are excellent talent and have many resources of their own.
This is the first place I advise people to go to when searching for unusual
cooking information.
2.Local,
regional and international cook’s email lists. You can generally subscribe to
these by logging on to Kingdom level websites or searching the internet.
3.
The library, both University and Public. Lets not forget there are research librarians
who can help you search and locate many unusual sources. It just takes time and
patience. Some schools have cookbook collections, some have cultural programs
that might contain travel reports with detailed information. All of these
things are helpful in you search.
Your
personal preferences will influence the end result and therefore the resulting
work is not “true to form”.
This
may be true, but not necessarily undesirable. Let’s start with using period
references. A MS like Le Viander de Taillevent, is a 14th C account written by
a master cook of the middle ages. Few people will study this MS and produce the
same feast twice, even more so, it is rare that two people will redact the same
recipe exactly the alike. Unless the recipe contains quantities, full and
complete directions and leaves no step out, we will automatically rely on our
cook’s instincts to re-create the recipe.
Of
course with experience, one develops a stronger sense of what is intended by
the medieval cook. Understanding terms such as “pointing, allaying and
standing” will give you knowledge of how the recipe will work itself out. The
book “Fabulous Feasts” by Madeline Pelner Cosman is infamous for it’s poor
rendition of recipes, but is invaluable for the more significant part of it’s
work on cooking practices in the middle ages. But beyond these definitive
steps, we are most often left to use our culinary knowledge. For some this
comes naturally, for others, they require a great deal of support in developing
a recipe. Those of you who cook using a bunch of this, a pinch of that and a
tea cup full as your standard measure have a better sense of how to deal with
the recipes we most often encounter. That still does not mean we cannot
interpret what recipes do exist.
However,
when developing recipes from sources other than strictly medieval cooking MS’s
we must be even more diligent to ensure that our resulting work is not simply
adding a modern recipe to a medieval menu. Ingredients that we use today and
that may have existed in period, may not have been used in the same manner and
vice versa. An example are the key ingredients to baking powder. Today we use
baking powder without a second thought to it’s existence for it’s leavening
effect on baked goods. Prior to the 18th Century, the combination of baking
soda and cream of tartar as a leavening agent was to my knowledge, unheard of.
Leavening had to be achieved in a different way, often by using eggs, milk and
sometimes yeast or an item called “hartshorn” (even this is questionable) to
produce lighter baked goods. What kind of effect does this have on baked goods
of an earlier period? It has a
significant one, and we can’t put it aside because you like your oat cakes
fluffy and besides your grandmother made them that way. You’ll need to work on
the recipe using the potential ingredients until the desired effect is
achieved. If you cannot produce the recipe without adhering to medieval cooking
rules, then find another recipe to work with. With our premise of not having an
extant recipe available we must still rely on ground rules to guide us.
What
are the rules then? Here are some suggestions for
developing your recipes and menu.
No
modern inventions (i.e. baking powder)/ingredients (new world)-
This
can be a daunting task to determine just what wasn’t used prior to the 17th C.
Again, your cook’s lists, the florilegium and some other cooking encyclopedia’s
can be helpful. See the list of resources at the end.
Be
true to the culture- iced dishes may have been invented by the chinese, but that does not
mean that your feast in 15th Century Greenland is going to include it
appropriately on the menu. A closer reality would be creating a menu for a 15th
Century country that had significant cultural overlaps with the country of
origin.
Acknowledge
your limitations- be sure to let the feasters know what you have done. If the feast
closely adheres to a cooking MS but differs in some way, they should know this.
If the dishes are purely from your imagination and have little or no
documentation as to their composition, they should know that also. It is
unfortunate when someone attends a feast serving under the understanding that
it is period, only to find out that it is modern in all but the title.
Use
medieval recipes that are approximate in period, location, general culture or slightly
out of period recipes that can be supported by other factual documentation;
An
example of this is attempting to produce a 12th Century Irish recipe for
oatcakes; this is the documentation I presented to support my recipe;
On
the Subject of Oatcakes
Tolls
charged in Dublin in 1233 by Henry the III, Lord of Ireland, for goods
describes a limited variety of items although it is suspected that the list is
incomplete. The list includes; wheat ,oats,
horse or mare, ox or cow, hogs,
sheep, wine, grain, salt, fat,
cheese, honey, butter, herrings, and
salmon among other merchandise.[i]
A
second toll in 1250 adds the following food items;
grain, flour (either entering or leaving
the port of Dublin), deer skins, goat skins, or horse hides, squirrel skins,
sides of bacon, onions, pepper, alum, mill-stone, beans, kitchen utensils, and
fat pork.[ii]
In,
the Capitualary of Frankfort, The Price of Staples of 794, the decree discusses
various grains and even denotes the cost of oatcakes,
C.4. Our most pious lord
king has decreed, with the assent of the holy synod, that no man, clerk or lay,
may sell his corn more dearly, in time of abundance or scarcity of the harvest,
than the public muid brings according to recent decree. For a muid of oats one denarius, for a muid of barley two denarii, for
a muid of rye three denarii, for a muid of wheat four denarii. But if he wishes
to sell it as bread, he ought to give twelve wheaten loaves, each weighing two
pounds, for one denarius; fifteen of rye of equal weight for one denarius;
twenty barley loaves of the same weight, or twenty-five oat cakes of the same
weight, for one denarius. As for the public grain of the lord king, if it
be sold, two muids of oats shall be sold for a denarius, one of barley for a
denarius, one of rye for two denarii, one of wheat for three denarii. And let
him who holds a benefice from us see to it that, when he has given what is due
to God, no serf belonging to that benefice die of hunger, and what is left
after the necessities of the serfs have been attended to shall be sold
according to the rates mentioned above.[iii]
An
Irish feast is incomplete without oatcakes. Even saying the name “oatcakes”
invokes an Irish accent. A period reference to scottish oat cakes is found as
an observation by Froissart, as found in Cariadoc’s Miscellany. This reference
tells me that oatcakes are such an important part of the diet that they form a
staple for the people of the British Ilses,
"the only
things they take with them [when riding to war] are a large
flat stone
placed between the saddle and the saddle-cloth and a bag
of oatmeal
strapped behind. When they have lived so long on
half-cooked
meat that their stomachs feel weak and hollow, they lay
these stones
on a fire and, mixing a little of their oatmeal with
water, they
sprinkle the thin paste on the hot stone and make a small
cake, rather like a wafer,
which they eat to help their digestion. [iv]
The
recipe that I worked from originates in Traditional Irish Recipes, by
John Murphy and is simply oats and water, identical to the above. There is a
second recipe that comes from The Scots Kitchen, by Meg Dod. The latter
recipe includes flour, sugar, eggs and milk. A bit more rich than the former.
This
is my redacted recipe based on Froissarts observations; (it should be noted
that His Grace, Duke Sir Cariadoc, has his own recreated recipe and provides
the Froissart description above as the basis, however, my recipe differs slightly
in interpretation)
.75
lbs steelcut oats
2
cups hot water
pinch
salt
mix
ingredients, let sit for a few hours to soak up water. Make 4 inch cakes. Cook
on a greased med-hot grill for 7-10 minutes on one side. Place in a 350 degree oven for a further 7-10 minutes. makes 16
cakes
The
following recipe is one that I developed based on the more elaborate recipe
from the later period source and in conjunction with one that originates from a
restaurant in Carrickfergus named Killybegs.[v]
Note that this recipe is modern and is only an example to show that oatcakes
are still eaten in the area.
The World’s Best Oatcakes
(As Sampled in Killybegs, November 96)
Ingredients
1
½ cups white flour
2 cups rolled oats or oatmeal
1 teaspoon baking powder
¼ teaspoon salt
¼ cup sugar
¼ pound of butter (you can substitute cooking oil for the butter, with reducing
the amount of milk; it just makes a crisper cake)
¾ cup buttermilk or sweet milk soured with a little vinegar.
What to Do
Mix
together the dry ingredients.
Cut in ¼ pound butter or rub it in with your fingers until the mixture is like
fine meal.
Add ¾ cup buttermilk or sweet milk soured with a little vinegar.
Work the dough briefly with your hands, adding a few
more sprinklings of flour, until it is no longer sticky. Divide dough into 6
lumps. Patting it with your hands, shape the six lumps into flat disks, about 4
or 5 inches in diameter, doesn’t matter how thick. Put them on a buttered
cookie tin. Cut each disk into quarters but don’t separate them. With the point
of a butter knife, print a small cross into each quarter. (An old Irish cook
told me this lets the devil out and makes them keep better; I never omit this
step.)
Bake them in a preheated oven at 400 degrees F. (200
degrees centigrade) for about 15-20 minutes, until they start to be tinged with
brown. Turn the oven off, leave the oven door ajar, and let them crisp up on
the outside for ten minutes more. Break the quarters apart. And serve them hot
or cold with tea. With butter or cheese or jam. Or tuck them in your kit bag if
you’re going off to war or to the New World, or any place where you might need
nourishing, long-keeping food. I bet William Wallace ate a lot of these cakes
in his skirmishes with the invaders.
Another
recipe;
Scots
Crumpets ,
A traditional recipe from The Scots Kitchen, Meg Dod, 1929
Flour,
sugar, eggs, milk.
Make
the batter some hours before it is required. Beat separately the yolks and
whites of four eggs. Pour into a basin and add half a pint of milk and three
tablespoonfuls of sugar. Mix well, and gradually add flour till you have a
thickish batter. Beat till quite smooth and set aside. Put a girdle or
frying-pan on a bright clear fire and rub with suet. To have light, pretty
crumpets the fire must be brisk and the girdle hot, so that they will reise
quickly. Drop with a spoon as many as the girdle will hold, and before they
have time to form a skin and get dry on the top they should be ready to turn.
Do this quickly, and a lovely golden-brown skin as smooth as velvet will be
formed and a delightfully light crumpet produced.
Hauviette’s
Adapted Recipe for Oatcakes, this is the
final product of my ressearch I hope others enjoy it.
makes
16 oatcakes
1
cup of oat flour (2 cups ground rolled oats)
1
cup of course ground steel cut oats
1cup
butter milk or soured milk
3
eggs
pinch
of salt
Mix
ingredients. Let sit for 1 hour. Cook as a pancake, on a hot griddle, not
turning, but placing into a 350 degree oven to dry the tops.
[i] J. T. Gilbert, ed., Historical and Municipal Documents of Ireland, (London: Longmans, Green, 1870), pp. 96-97; reprinted in Roy C. Cave & Herbert H. Coulson, A Source Book for Medieval Economic History, (Milwaukee: The Bruce Publishing Co., 1936; reprint ed., New York: Biblo & Tannen, 1965), pp. 413-414. Internet Medieval Sourcebook
Scanned by Jerome S. Arkenberg, Cal. State Fullerton. The text has been modernized by Prof. Arkenberg
[ii] J. T. Gilbert, ed., Historical and Municipal Documents of Ireland, (London: Longmans, Green, 1870), pp. 124-125; reprinted in Roy C. Cave & Herbert H. Coulson, A Source Book for Medieval Economic History, (Milwaukee: The Bruce Publishing Co., 1936; reprint ed., New York: Biblo & Tannen, 1965), pp. 415-416. Internet Medieval Sourcebook
Scanned by Jerome S. Arkenberg, Cal. State Fullerton. The text has been modernized by Prof. Arkenberg
[iii] From: J. P. Migne, ed., Patrologiae Cursus Completus, (Paris, 1862), Vol. XCVII, p. 193, reprinted in Roy C. Cave & Herbert H. Coulson, A Source Book for Medieval Economic History, (Milwaukee: The Bruce Publishing Co., 1936; reprint ed., New York: Biblo & Tannen, 1965), p. 130 Internet Medieval Sourcebook
Scanned by Jerome S. Arkenberg, Cal. State Fullerton. The text has been modernized by Prof. Arkenberg
[iv] (Froissart's Chronicles, Penguin Books translation.)
[v]http://imagesofireland.tripod.com/recipes.htm#The World’s Best Oatcakes
These were the steps taken to support one recipe that could not be found in the period in question in the location from which I was developing my feast.
Sources
Here I will reproduce the bibliographies I have used for source material. This list is of course, not complete! There is much information out there on topics I have never even encountered. You are limited only by your time.
Irish
Bonwick,
James Irish Druids and Old Irish Religions Dorset Press, United States
1986
Cariadoc,
HG Duke, A Collection of Medieval and Renaissance Cookbooks, Seventh
Edition Volume II 1998, Sixth Edition Volume I 1991
Coulton
G. G., ed From Reginald of Durham,
"Life of St. Godric, " in. Social
Life in Britain from the Conquest to the Reformation, (Cambridge:
Cambridge University Press, 1918)
Dod,
Meg The Scots Kitchen, Blackie and Son Ltd, Glasgow 1929
Eddison, E.R. Egil’s Saga, done into English Out of the
Icelandic With an Introduction, Notes and an Essay on some Principles of
Translation. Greenwood Press, New York, 1968
Foote
Peter, and Wilson David M. The Viking Achievement University of London,
Sidwick & Jackson London
1970
Frux,
Gregory William Life in Thirteenth Century Novgorod, Issue #99 The Complete Anachronist
Graham-Campbell,
James The Viking World, Ticknor & Fields, New York, 1980
Hieatt, Constance B. and Butler, Sharon. Curye onInglish:
English Culinary Manuscripts of the Fourteenth Century (Including the Forme of
Cury). London: For the Early English TextSociety by the Oxford University
Press, 1985.
Luders,
A., ed., The Assize of Bread The
Statutes of the Realm: Printed by Command of His Majesty King George the Third,
in Pursuance of an Address of the House of Commons of Great Britain, From
Original Records and Authentic Manuscripts, 11 vols.,
(London: Record Commission, 1810-1828), Vol. I, pp. 199-200
McLaughlin, Mary Martin and Ross, James Bruce, The
Portable Medieval Reader.Pages 497 - 499, 25th printing November 1969.
copyright 1949 by The Viking Press, Inc.Edited, The Vision of Viands ---
author: Aniar MacConglinne
Murphy,
John Traditional Irish Recipes Appletree Press, 1980
Prescott
James Le Viander de Taillevent, , 1988 Alfarhaugr Publishing Society,
Inc. 1908 Oak St Eugene OR 97405
Reeves, William The Life of St. Columba, founder of Hy,
Written by Adamnan, ninth abbot of that monastery, Dublin 1857, Printed at the University Press
Renfrow
Cindy Take a Thousand Eggs or More, A Collection of 15th Century Recipes V
Two, , 1991 Copyright 1990-by Cindy Refrow, United States of America
Redon
Odile, Sabban Francoise, & Serventi Silvanno, Translated by Edward
Schneider, The Medieval Kitchen, Recipes from France and Italy,
University of Chacago Press, Chicago and London 1998
Sartorius
G. F., ed., Urkundliche Geschichte des
Ursprunges der Deutschen Hanse, J. M. Lappenberg, rev., (Hamburg,
1830), Vol. II, p. 29; reprinted in Roy C. Cave & Herbert H. Coulson, eds.,
A Source Book for Medieval Economic
History, (Milwaukee: The Bruce Publishing Co., 1936; reprint ed., New
York: Biblo & Tannen, 1965),
Strehlow
Dr.Wighard & Hertzka Gottfried, M.D. Hildegard of Bingen’s Medicine,
translated by Karen Anderson Strehlow, Bear & Company, Santa Fe New Mexico,
1988
Tannahill,
Reay Food in History Three Rivers Press, New York 1988
Wilson,
C.Anne Food and Drink in Britain, From the Stone Age to Recent Times The Anchor Press Ltd, bound by Wm. Brendon
& Son Ltd, Great Britain, 1973
Wilson
David M. The Viking Age in the Isle of Man, The archaeological evidence.
Odense University Press 1974
Yasin
Annette M aka Ailknn Olafsdotter., A Viking Feast, Documentation for
Ingredients and Cooking Methods
Websites
Viking
Foods - 9th and 10th century by Þóra Sharptooth, a tenth-century steader from
the area near Jorvík in the Danelaw.
http://www.cs.vassar.edu/~capriest/vikfood.html
The
Flour of Chivalry: The Rise of Bakers'
Guilds in the Middle Ages
http://pw1.netcom.com/~madbaker/demisun/bakerguild.html
Stefan’s
Florilegium
Florilegium.com
Images
of Ireland: http://imagesofireland.tripod.com
Gaelic
Dictionaries Online
http://www.ceantar.org/dicts/index.html
Internet Medieval Sourcebook
http://www.fordham.edu/halsall/sbook.html
Medieval Humoral Theory
1. Abu ‘ Ali al-Husain ibn ‘Abd-Allah ibn Hasan ibn ‘ Ali ibn Sina or Avicenna, al-’Arjuzat fi’t-ibb, Avicenna’s Poem on Medicine, translated by Haven C. Krueger, A.M., M.D., Witchita Kansas, Charles C Thomas Publisher, Springfield Illinois U.S.A., 1963
al-’Arjuzat fi’t-ibb, is known to have been translated into Latin many times, beginning with Gerardo Cremona’s translation in the middle of the twelfth century. Following is a review of the translations and work done with al-’Arjuzat fi’t-ibb as found in Avincenna’s Poem on Medicine.
12th C- Translation into Latin-Gerardo of Cremona
13th C- Translation into Latin- Armengaud de Blaise of Montpellier
16th C- (1522) Published in Venice and Lyon
(1527) Translation- Andrea Alpagus of Bellune
(1562) Marginal Notes Added- Benedictus Rinius Venetus
17th C- (1608) Index and vocabulary- Joanne Costus and Joanne Paulo Mongius
(1630) Translation in verse - Jean Faucher
(1649) Last prose edition- Antonius Deusingius
2. Ibn Butlan, Tacuinum Sanitatis, translated into Italian by Luisa Cogliati Arano, Translated and Adapted into English by Oscar Ratti and Adele Westbrook, George Braziller, New York, 1976
3. Luria, Maxwell and Hoffman, Richard L., eds. Middle English Lyrics. (New York: W.W. Norton, 1974) p. 112. The Online Reference Book for Medieval Studies http://orb.rhodes.edu/non_spec/missteps/Ch4.html
4. Le Rouge, Nicholas The Shepherd's Calendar,
Troyes,1495http://www.adh.bton.ac.uk/schoolofdesign/MA.COURSE/LPR09.html
5. Qualities, Elements, Seasons, Humours, Based on a diagram from Isidoe of Seville, Liber de responsione mundi Augsburg, 1472 http://web.uvic.ca/shakespeare/Library/SLTnoframes/intellectual/elements.html
Chaucerian Cookery
1)Bennett, Judith M. Ale, Beer, and Brewsters in England Women’s Work in a Changing World 1300-1600, Oxford University Press 1996
2)Bothwell, Don and Patricia Food in Antiquity, A Survey of the Diet of Early Peoples The Johns Hopkins University Press, Baltimore and London 1998
3)Chaucer, Geoffrey The Canterbury Tales Trans: Neville Coghill. Cresset Press. London: 1986.
4) Milham, Mary Ella. Platina, on Right Pleasure and Good Health. A Critical Edition and Translation of De Honesta Voluptate et Valetudine , Medieval & Renaissance Texts & Studies, Tempe, Arizona, 1998
5)The Following Cooking manuscripts were found bound
together in A Collection of Medieval and Renaissance Cookbooks (Seventh
Edition) (1998) Volume I and II, Compiled by Duke Cariadoc of the Bow
(David Freeman) with translations by
several hands.
- Du Fait de Cuisine, by Master Chiquart, Chief Cook to the Duke of Savoy. (1420)
translated by Elizabeth Cook from a manuscript edited by Terence Scully, Vallesia v.40, pp. 101-231, 1985 (1420)
- Le Menagier de Paris (Goodman of Paris, c.1395) translated by Janet Hinson 1988 A Collection of Medieval and Renaissance Cookbooks (Seventh Edition) (1998) Volume I and II, Compiled by Duke Cariadoc of the Bow (David Freeman) with translations by several hands.
- Two Fifteenth Centruy Cookery Books. Harleian MS. 279
(ab. 1430), & Harl.MS. 4016 (ab. 1450) with Extracts from Ashmole MS. 1439,
Laud MS. 553 & Douce MS. 55
Edited by Thomas Austin. Published for the Early English Text Society by the Oxford University Press London New York, Toronto first published 1888, reprinted 1964
-The Forme of Cury,A Roll Of Ancient English Cookery, Compiled, about A.D. 1390, by the Master-Cooks of King Richard II, Presented afterwards to Queen Elizabeth, by Edward Lord Stafford, and now in the Possession of Gustavus Brander, Esq.Illustrated with Notes, And a copious Index, or Glossary. A Manuscript of the Editor, of the same Age and Subject, with other congruous Matters, are subjoined.
can also be found at ; Miscellany http://www.pbm.com/~lindahl/foc/
6)The Medieval Source book Online, http://www.fordham.edu/halsall/source Courtesy of Kenneth Hodges [email protected], Oct. 27 2000
Sources
Used
[1] English Wayfaring Life in the XIVth Century, J. J. Jusserand, trans
Lucy Smith, Putnam's Sons, New York,1931 (Orig. 1889).
[2] London in the Age of Chaucer, A. R. Myers, University of Oklahoma
Press, Norman, 1972
[3] Standards of Living in the Later Middle Ages, Christopher Dyer,
Cambridge University Press, 1989
[4] English Weapons & Warfare, 449-1660, A. V. B. Norman and Don
Pottinger, Barnes & Noble, 1992 (orig. 1966)
[5] The Armourer and his Craft from the XIth to the XVIth Century,
Charles Foulkes, Dover, 1988 (orig. 1912)
[6] "The Cost of Castle
Building: The Case of the Tower at Langeais," Bernard Bachrach, in The Medieval Castle: Romance and Reality,
ed. Kathryn Reyerson and Faye Powe, Kendall/Hunt, Dubuque, Iowa, 1984
[7] The Knight in History, Frances Gies, Harper & Row, New York,
1984
[8] Methods and Practice of Elizabethan Swordplay, Craig Turner and
Tony Soper, Southern Illinois University Press, Carbondale, 1990
[9] Life in a Medieval City, Joseph and Frances Gies, Harper & Row,
New York, 1969
7)de Pizan,
Christine, The Treasure of the City of
Ladies: or The Book of the Three V irtues.Trans.: Sarah Lawson. N. Y.:
Penguin, 1985, pp. 130-133
http://www.millersv.edu/~english/homepage/duncan/medfem/pizan4.html, October 27, 2001
8)Prescott James Le Viander de Taillevent, , 1988 Alfarhaugr Publishing Society, Inc. 1908 Oak St Eugene OR 97405
9)Renfrow Cindy Take a Thousand Eggs or More, A Collection of 15th Century Recipes V Two, , 1991 Copyright 1990-by Cindy Refrow, United States of America
10) Tannahill, Reay Food in History Three Rivers Press, New York 1988
11)von Urwelt, Steffen, A History of Beers, Ales and Porters with Recipes and Advice to Brewers in the Current Middle Ages, Skating on Thin Ice Productions, Ramshead Armoury Inc, USA 1989
Websites
1)Master Huen’s Website: http://www.godecookery.com/chaucer/ccookery.htm
2)Cariadoc’s Miscellany: http://www.pbm.com/~lindahl/foc/
3)The Medieval Source book Online, http://www.fordham.edu/halsall/source
Italian 15th Century
A Collection of Medieval and Renaissance Cookbooks, Sixth Edition, 1991, first compiled by Duke Cariadoc of the Bow and the Duchess Diana Alena
A Collection of Medieval and Renaissance Cookbooks, Seventh Edition, 1998 Volume II
Galen, On the Natural Faculties, Book III. Translated by Brock, Arthur, John M.D.
Milham, Mary Ella. Platina, on Right Pleasure and Good Health. A Critical Edition and Translation of De Honesta Voluptate et Valetudine , Medieval & Renaissance Texts & Studies, Tempe, Arizona, 1998
Ody, Penelope, The Complete Medicinal Herbal, A Practical Guide to the Healing Properties of Herbs, with more than 250 remedies for common ailments. Dorling Kindersley, London, England, 1993
Prescott, James, Le Viander de Taillevent, a 14th Century Cookery based on the Vatican Library Manuscript, Translated into English by James Prescott. Alfarhaugr Publishing Society, Inc. 1988.
Websites
Ancient Medicine- http://web1.ea.pvt.k12.pa.us/medant/GalNtIII.htm
Oregon State University website- http://osu.orst.edu/food-resource/v/cucum.html
Stefan’s Florilegium- http:www.florilegium.com
New York Wine and Grape foundation- http://www.nysaes.cornell.edu/hort/faculty/pool/vinfvar/ Title.html
Wine Lover’s Page- www.wineloverspage.com
Other Sources
Root, Waverly Food An Authoritative and visual history and dictionary of the foods of the world. Konecky and Konecky New York, 1980
- this reference book is useful for quick glances at various foodstuffs. Not always complete and fully accurate, but is generally reliable.
David, Elizabeth English Bread and Yeast Cookery, New American Edition. Biscuit Books Inc Newton Mass. 1977.
- this is an excellent resource for understanding the science and history of baking (at least in the British area)
Mennell, Stephen All Manners of Food Eating and Taste in England and France from the Middle Ages to the Present. University of Illinois Press, Chicago 1996.
- development of eating styles and the school of cooking.
Rohde, Eleanor Sinclair Old English Herbals. Dover Publications, 1977
- a review of several medieval handbooks of herbs.
Miller, J.Innes The Spice Trade of the Roman Empire 29 BC to AD 641. Oxford Press, 1969
- an excellent source for understanding the numerous
spices called for in medieval recipes, including their original location and
routes of import.