Academic journal article Medium Aevum

'Du Fait De cuisine'/'On Cookery' of Master Chiquart (1420)

Academic journal article Medium Aevum

'Du Fait De cuisine'/'On Cookery' of Master Chiquart (1420)

Article excerpt

'Du fait de cuisine'/'On Cookery' of Master Chiquart (1420), ed. and trans. Terence Scully, Medieval and Renaissance Texts and Studies 354 (Tempe, Ariz.: Arizona Center for Medieval and Renaissance Studies, 2010). vii + 327 pp. ISBN 978-0-86698-402-7. $7o.oo/¿53.oo. Terence Scully here presents an edition and lucid translation, together with detailed and informative commentary, of the cookbook prepared in 1428 by Master Chiquart, chief cook for Count Amadeus VIII, later Duke Amadeus I, of Savoy (1383-1451). ScuU/s introduction surveys late medieval culinary practices, noting such matters as varieties and uses of sauces, types of meat, fish, and fowl, favoured spices and colouring agents, and the practicalities of food preparation and service. He also outlines medieval medicinal theories that pertain to diet, primarily through the concept of the four humours: thus a dry meat should not be served with a dry sauce, nor should hot or wet food items be served to patients suffering from an excess of those humours. While noting that Chiquart did not adhere rigorously to such prescriptions - individual tastes as well as the availability of different items on a seasonal basis clearly played important roles as well - it is clear that such ideas did nonetheless play their part in the menus that he planned. …

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