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Liber De Coquina
The ''Liber de Coquina'' ("The book of cooking/cookery") is one of the oldest medieval cookbooks. Two codices that contain the work survive from the beginning of the 14th century. Both are preserved at the Bibliothèque Nationale in Paris, France. Description The text consists of two independent parts, mostly cited as ''Tractatus'' (part 1) and ''Liber de Coquina'' (part 2). The titles are taken from marginal notes by the medieval editor. While the identity of both the authors is unknown, it is believed that the ''Tractatus'' was originally written by a French author and the ''Liber de Coquina'' by an Italian author from the Naples area. Contents Tractatus (part 1) *wine compositions *poultry and meat *fish *dishes for the rich *legumes, eggs, leeks and gravy Liber de Coquina (part 2) *vegetables *poultry *pastry *fish *compositions of many ingredients Text Manuscripts Latin manuscript 7131 fol. 94r-99v, Bibliothèque nationale, Paris (ca. 1304-1314)Latin manuscript 9 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bibliothèque Nationale
A library is a collection of materials, books or media that are accessible for use and not just for display purposes. A library provides physical (hard copies) or digital access (soft copies) materials, and may be a physical location or a virtual space, or both. A library's collection can include printed materials and other physical resources in many formats such as DVD, CD and cassette as well as access to information, music or other content held on bibliographic databases. A library, which may vary widely in size, may be organized for use and maintained by a public body such as a government; an institution such as a school or museum; a corporation; or a private individual. In addition to providing materials, libraries also provide the services of librarians who are trained and experts at finding, selecting, circulating and organizing information and at interpreting information needs, navigating and analyzing very large amounts of information with a variety of resources. Li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paris
Paris () is the capital and most populous city of France, with an estimated population of 2,165,423 residents in 2019 in an area of more than 105 km² (41 sq mi), making it the 30th most densely populated city in the world in 2020. Since the 17th century, Paris has been one of the world's major centres of finance, diplomacy, commerce, fashion, gastronomy, and science. For its leading role in the arts and sciences, as well as its very early system of street lighting, in the 19th century it became known as "the City of Light". Like London, prior to the Second World War, it was also sometimes called the capital of the world. The City of Paris is the centre of the Île-de-France region, or Paris Region, with an estimated population of 12,262,544 in 2019, or about 19% of the population of France, making the region France's primate city. The Paris Region had a GDP of €739 billion ($743 billion) in 2019, which is the highest in Europe. According to the Economist Intelli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Legume
A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock forage and silage, and as soil-enhancing green manure. Well-known legumes include beans, soybeans, chickpeas, peanuts, lentils, lupins, mesquite, carob, tamarind, alfalfa, and clover. Legumes produce a botanically unique type of fruit – a simple dry fruit that develops from a simple carpel and usually dehisces (opens along a seam) on two sides. Legumes are notable in that most of them have symbiotic nitrogen-fixing bacteria in structures called root nodules. For that reason, they play a key role in crop rotation. Terminology The term ''pulse'', as used by the United Nations' Food and Agriculture Organization (FAO), is reserved for legume crops harvested solely for the dry seed. This excludes green beans and green peas, which a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leek
The leek is a vegetable, a cultivar of ''Allium ampeloprasum'', the broadleaf wild leek ( syn. ''Allium porrum''). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus ''Allium'' also contains the onion, garlic, shallot, scallion, chive, and Chinese onion. Three closely related vegetables, elephant garlic, kurrat and Persian leek or ''tareh'', are also cultivars of ''A. ampeloprasum'', although different in their uses as food. Etymology Historically, many scientific names were used for leeks, but they are now all treated as cultivars of ''A. ampeloprasum''. The name ''leek'' developed from the Old English word , from which the modern English name for garlic also derives. means 'onion' in Old English and is a cognate with languages based on Old Norse; Danish ', Icelandic ', Norwegian ' and Swedish '. German uses ' for leek, but in Dutch, ' is used for the whole onion genus, Allium. Form Rather than for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Medieval Cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the Early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Barley, oats, and rye were eaten by the poor. Wheat was for the governing classes. These were consumed as bread, porridge, gruel, and pasta by all of society's members. Cheese, fruits, and vegetables were important supplements to the cereal-based diet of the lower orders. Meat was more expensive and therefore more prestigious. Game, a form of meat acquired from hunting, was common only on the nobility's tables. The most prevalent butc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Viandier
''Le Viandier'' (often called ''Le Viandier de Taillevent'', ) is a recipe collection generally credited to Guillaume Tirel, alias ''Taillevent''. However, the earliest version of the work was written around 1300, about 10 years before Tirel's birth. The original author is unknown, but it was common for medieval recipe collections to be plagiarized, complemented with additional material and presented as the work of later authors. ''Le Viandier'' is one of the earliest and best-known recipe collections of the Middle Ages, along with the Latin-language ''Liber de Coquina'' (early 14th century, believed to contain recipes from France and Italy) and the English ''The Forme of Cury'' (c. 1390). Among other things, it contains the first detailed description of an entremet. Manuscripts There are four extant manuscripts of ''Le Viandier''.; Scully 1988 is the first edition to collate all four extant manuscripts; an English translation of the 220 recipes is included. The oldest, foun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Forme Of Cury
''The Forme of Cury'' (''The Method of Cooking'', from Middle French : 'to cook') is an extensive 14th-century collection of medieval English recipes. Although the original manuscript is lost, the text appears in nine manuscripts, the most famous in the form of a scroll with a headnote citing it as the work of "the chief Master Cooks of King Richard II". The name ''The Forme of Cury'' is generally used for the family of recipes rather than any single manuscript text. It is among the oldest extant English cookery books, and the earliest known to mention olive oil, gourds, and spices such as mace and cloves. Context The collection was named ''The Forme of Cury'' by Samuel Pegge, who published an edition of one of the manuscripts in 1780 for a trustee of the British Museum, Gustavus Brander. It is one of the best-known medieval guides to cooking. ''The Forme of Cury'' may have been written partly to compete with ''Le Viandier of Taillevent'', a French cookery book ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apicius
''Apicius'', also known as ''De re culinaria'' or ''De re coquinaria'' (''On the Subject of Cooking'') is a collection of Roman cookery recipes. It is thought to have been compiled in the fifth century AD. Its language is in many ways closer to Vulgar than to Classical Latin, with later recipes using Vulgar Latin (such as ''ficatum'', ''bullire'') added to earlier recipes using Classical Latin (such as ''iecur'', ''fervere''). The book has been attributed to an otherwise unknown Caelius Apicius, an invention based on the fact that one of the two manuscripts is headed with the words "API CAE" or rather because a few recipes are attributed to Apicius in the text: Patinam Apicianam sic facies (IV, 14) Ofellas Apicianas (VII, 2). It has also been attributed to Marcus Gavius Apicius, a Roman gourmet who lived sometime in the 1st century AD during the reign of Tiberius. The book also may have been authored by a number of different Roman cooks from the first century AD. Based on te ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Medieval Cookbooks
In the history of Europe, the Middle Ages or medieval period lasted approximately from the late 5th to the late 15th centuries, similar to the post-classical period of global history. It began with the fall of the Western Roman Empire and transitioned into the Renaissance and the Age of Discovery. The Middle Ages is the middle period of the three traditional divisions of Western history: classical antiquity, the medieval period, and the modern period. The medieval period is itself subdivided into the Early, High, and Late Middle Ages. Population decline, counterurbanisation, the collapse of centralized authority, invasions, and mass migrations of tribes, which had begun in late antiquity, continued into the Early Middle Ages. The large-scale movements of the Migration Period, including various Germanic peoples, formed new kingdoms in what remained of the Western Roman Empire. In the 7th century, North Africa and the Middle East—most recently part of the East ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
13th-century Latin Books
The 13th century was the century which lasted from January 1, 1201 ( MCCI) through December 31, 1300 ( MCCC) in accordance with the Julian calendar. The Mongol Empire was founded by Genghis Khan, which stretched from Eastern Asia to Eastern Europe. The conquests of Hulagu Khan and other Mongol invasions changed the course of the Muslim world, most notably the Siege of Baghdad (1258), the destruction of the House of Wisdom and the weakening of the Mamluks and Rums which, according to historians, caused the decline of the Islamic Golden Age. Other Muslim powers such as the Mali Empire and Delhi Sultanate conquered large parts of West Africa and the Indian subcontinent, while Buddhism witnessed a decline through the conquest led by Bakhtiyar Khilji. The Southern Song dynasty would begin the century as a prosperous kingdom but would eventually be invaded and annexed into the Yuan dynasty of the Mongols. The Kamakura Shogunate of Japan would be invaded by the Mongols. Goryeo resiste ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
14th-century Latin Books
As a means of recording the passage of time, the 14th century was a century lasting from 1 January 1301 ( MCCCI), to 31 December 1400 ( MCD). It is estimated that the century witnessed the death of more than 45 million lives from political and natural disasters in both Europe and the Mongol Empire. West Africa experienced economic growth and prosperity. In Europe, the Black Death claimed 25 million lives wiping out one third of the European population while the Kingdom of England and the Kingdom of France fought in the protracted Hundred Years' War after the death of Charles IV, King of France led to a claim to the French throne by Edward III, King of England. This period is considered the height of chivalry and marks the beginning of strong separate identities for both England and France as well as the foundation of the Italian Renaissance and Ottoman Empire. In Asia, Tamerlane (Timur), established the Timurid Empire, history's third largest empire to have been ever establish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
