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[fwd] SC - Cookbook list (long)
Poster: James Gilly / Alasdair mac Iain <alasdair.maciain@snet.net>
Forwarded from the SCA Cooks' list, for any who may be interested in Period
cookery.
>Date: Mon, 15 Feb 1999 09:00:31 -0800
>To: sca-cooks@Ansteorra.ORG
>From: varmstro@zipcon.net (Valoise Armstrong)
>Subject: SC - Cookbook list (long)
>
>Since I didn't have to go into work today, I decided to go ahead and sort
>out this list of cookbooks. Feel free to add to it, if you want. This is
>only stuff in English or German.
>
>I've broken it down into languages, rather country of origin, and arranged
>it chronologically. For books that contained more than 1 manuscript, such
>as Two Fifteenth Century cookbooks or Cariadoc's compilations (listed as
>Cariadoc V.I and V.II), I've list each component. I haven't included
>fragments of manuscripts, they weren't on the bibliography I'm cutting and
>pasting from and all of my books are still in storage halfway across the
>country. This is a list of texts that I personally have gotten my hands on,
>doesn't include secondary works on food. I can edit that and post it if
>anyone's interested. It also doesn't include my wishlist of things I'd love
>to have.
>
>Arabic
>
>"A Baghdad Cookery-Book [c. 1226] In Islamic Culture (January-April 1939);
> reprinted in Cariadoc Volume I, 1-14.
>
>An Anonymous Andalusian Cookbook of the 13th Century. Translated by Charles
>Perry, reprinted in Cariadoc Volume II, A1-A80.
>
>
>English
>
>Ancient Cookery. c. 1381. Edited by Gustavus Brander in The Forme of Cury,
>a Roll of Ancient English Cookery. London: Society of Antiquaries,1780;
>reprinted in Cariadoc Volume I, A34-A42.
>
>The Forme of Cury, a Roll of Ancient English Cookery, compiled by the
> Master-Cooks of Richard II, c. 1390; edited by Gustavus Brander. London:
>Society of Antiquaries, 1780; reprinted in Cariadoc Volume I, B1-B16.
>
>Ancient Cookery, From a MS. in the library of the Royal Society, Arundel
> Collection, c. 1400; London: Royal Soiety of Anitquaries,1790; reprinted
>in Cariadoc Volume I,32-45.
>
>Harleian MS. 279, c. 1420. In Two Fifteenth-Century Cookery Books, ed.
> Thomas Austin. London: Published for the Early English Text Society by
>the Oxford Unversity Press, 1888; reprint,1964; reprinted in Cariadoc
>Volume I, 50-66.
>
>Harleian MS. 4016, c. 1450. In Two Fifteenth-Century Cookery Books, ed.
>Thomas Austin. London: Published for the Early English Text Society by the
>Oxford Unversity Press, 1888; reprint,1964; reprinted in Cariadoc Volume I,
>66-77.
>
>A Noble Boke off Cookry Ffor a Prynce Houssolde or eny other Estately
> Houssolde. c. 1470. Edited by Rouina Napier. London: Stock, 1882.,
> reprinted in Cariadoc Volume I, B1-B38.
>
>A Proper Newe Booke of Cokerye. c. 16th Century. Edited by Frances Frere,
> Cambridge: W. Heffer & Sons Ltd, 1913. reprinted in Cariadoc Volume I,
>C1-C15.
>
>Plat, Sir Hugh. Delightes for Ladies to adorne their Persons, Closets, and
> Distillatories: With Beauties, Banquets, Perfumes and Waters. London:
> Humphrey Lownes, 1609; reprinted in Cariadoc Volume I, 89-120.
>
>Markham, Gervase. The English Housewife. London, 1631. Edited by Michael
> Best. Kingston: McGill-Queen's University Press, 1986.
>
>Digbie, Sir Knelme. The Closet of the Eminently Learned Sir Kenelme Digbie
>Opened. London: H. Brome, 1669; reprinted in Cariadoc Volume I, 121-190.
>
>
>French
>
>Traité de Cuisine. C.1300. Translated by Janet Hinson. reprinted in
>Cariadoc Volume II, T1-T5.
>
>Le Menangier de Paris. Paris, c. 1395. Translated by Janet Hinson,
>reprinted in Cariadoc Volume II, M1-M46.
>
>[14th C.] The Viander of Taillevent: An Edition of all Extant Manuscipts.
>Edited by Terence Scully. Ottawa: University of Ottawa Press, 1988.
>
>Chiquart. Du Fait de Cuisine. c. 1420. Translated by Elizabeth Cook,
>reprinted in Cariadoc Volume II, F2-F27.
>
>German
>
>Grewe, Rudolf, ed. "An Early XIII Century Northern-European Cookbook." In A
> Conference on Current Research in Culinary History: Sources, Topics, and
>Methods, Proceedings, by the Schlesinger Library of Radcliffe College.
>Boston: Culinary Historians of Boston, 1985, 27-43. [I included this here
>because Grewe believes that this manuscript, now lost, was originally
>written in medieval German.]
>
>Daz Buch von guter spise. Würzburg, c. 1345. Transcribed, 1844. Translated
>by Alia Atlas, in Cariadoc Volume II, B1-B16.
>
>Birlinger, Anton, ed. "Ein alemannishces Büchlein von guter Speise." [cgm.
>384, fol.103b-115b, c.15th C.] Sitzungsberichte der Königlich bayerischen
>Akademie der Wissennschaft 2 (1865): 171-206. Distributed by Thomas
>Gloning, http://www.unigiessen.de/~g909.htm,1996.
>
>Eberhard. Kochbuch. c. 15th C. In Anita Feyl, "Das Kochbuch Meister
>Eberhards." Ph.D. diss., Albert-Ludwig University, 1963, 82-117.
>
>Kuchenmeysterey. Passau: Johann, Petri, c. 1486. Edited by Rolf Ehnert.
>Göppingen: Kümmerle Verlag, 1981.
>
>Das Kochbuch der Phillipine Welser, c.1545. Transcribed and edited by
>Gerold Hayer. Edition Lepizig, 1983.
>
>Welserin, Sabina. Das Kochbuch der Sabina Welserin. c. 1553. Edted by Hugo
>Stopp. Heidelberg: Carl Winter Universitätsverlag, 1980. Translated by
>Valoise Armstrong, 1998, to be published in Cariadoc, Volume II.
>
>Rumpolt, Marx. Ein new Kochbuch ... Frankfurt am Mayn, 1581. Reprinted by
>Hildesheim: New York, 1976.
>
>
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=
Laird Alasdair mac Iain of Elderslie
Dun an Leomhain Bhig
Canton of Dragon's Aerie [southeastern CT]
Barony Beyond the Mountain [northern & southeastern CT]
East Kingdom
------- ------- -------
Argent, a chevron cotised azure surmounted by a sword and in chief two
mullets sable
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