Academic journal article Medium Aevum

'The Vivendier': A Fifteenth Century French Cookery Manuscript: A Critical Edition with English Translation

Academic journal article Medium Aevum

'The Vivendier': A Fifteenth Century French Cookery Manuscript: A Critical Edition with English Translation

Article excerpt

Terence Scully, `The Vivendier': A Fifteenth Century French Cookery Manuscript: A Critical Edition with English Translation (Totnes: Prospect Books, 1997). vi + 129 pp. ISBN 0907-325-815. L12.50.

Terence Scully, who has edited Chiquart, Du fait de cuisine, and the Handier, now adds an edition and translation of another French culinary collection, made around the middle of the fifteenth century, and called, after its incipit 'Chy commenche un vivendier ...', The Vivendier (Kassel, Gesamthochschulbibliothek, 4(deg) MS med. I). This is the first critical edition (though the manuscript has previously been described, and the recipes transcribed, from microfilm) and is particularly welcome, since this collection was probably made in north-east France, distant from those already in print from Paris and the south. Transcriptions of the sixty-six recipes are each followed by English translations, and notes - linguistic, historical, and culinary. Editorial numbering and titling of the recipes makes use and reference easier. The apparatus is, like the notes, extensive and helpful: an introduction, including a linguistic analysis of the text (there is also a glossary); an examination of analogues and sources (there is also a concordance with the recipes in the Handier and the Enseignements, and correspondences in the three texts are then juxtaposed); a summary of utensils required, ingredients (which are also listed by type), and cooking methods. An annotated transcription and translation of instructions `Pour se garder contre pestilence . …

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