The Viandier of Taillevent: An Edition of All Extant Manuscripts

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University of Ottawa Press, 1988 - Cooking - 361 pages
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. Published in English.


Texts of the Four Manuscripts and Commentary
English Translation of the Viandier
Modernizing the Viandier
Bibliography and Index

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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.
Page 14 - Quiconques veut servir en bon oste, il doit avoir tout ce qui est en cest roulle escrit en son cuer, ou en escrit sus soi.

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