The Viandier of Taillevent: An Edition of All Extant Manuscripts
This volume is the first to present all four extant manuscripts of the Viandier de Taillevent. The texts of the 220 recipes are in their original French and a complete English translation is provided. Variants between the four manuscripts represent more than a century of modifications in gastronomic tastes and culinary practices in French seigneurial life. The commentary and notes trace the significance of these modifications and indicate the influence the Viandier exercised on more recent cookery books throughout Europe. This critical edition also includes a glossary and a bibliography. In addition, selected recipes have been adapted for modern use and arranged in a menu for six people.
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Page 337 - L'agriculture à travers les âges. Histoire des faits, des institutions, de la pensée et des doctrines économiques et sociales.
Page 360 - vair,' m. : "A rich, furre of Ermines powdered thicke with blue haires, also the grayish colour of some eyes, also thai which our Blasonners call verry. 'Menu vair,' Mineuer ; the furre of Ermines mixed or spotted with the furre of the Weesell called Gris.
Page 28 - Ambiguity," in Acts of Interpretation: The Text in Its Contexts, 700-1600, ed. Mary J. Carruthers and Elizabeth D. Kirk (Norman, Okla.: Pilgrim Books, 1982), pp.
Page 6 - Du manuscrit a I'imprime: le livre de cuisine en Europe aux XVe et XVIe siecles," in Pratiques et discours alimentaires a la Renauvance, ed.