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Edited and translated, with a critical commentary, by
Terence Scully
150 pp; 154x235mm; hard cover
ISBN 0907325 815 £12.50 |
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The Vivendier is a hitherto unpublished manuscript of more than sixty
recipes embedded within a miscellany of medical, botanical, household and
personal advice compiled in north-eastern France in the middle of the fifteenth
century. It is now housed in the Gesamthochschul-Bibliothek in Kassel.
Although deriving much of its contents from sources already known to us,
it is a unique and instructive collection. Terence Scully, who has already
edited the Viandier of Taillevent, and the treatise on cookery by Maistre
Chiquart, as well as writing the important book The Art of Cookery in the
Middle Ages, has done great service to scholars and enthusiasts of medieval
cooking by bringing this new source to their attention. The edition provides
the original text, a modern translation, critical notes on the language
as well as the cookery, comparisons with extant manuscripts that provided
source material, and a full introduction. |
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