There are some ten sauce recipes in all, “for meats ranging from chicken, ‘hen in winter’, beef, duck, pork, ram (presumably a ‘wether’ or castrated male sheep), lamb, sausage and ‘tiny little fish ’. The culinary recipes are embedded within a collection of medical recipes (fols. 39r-v) now in Sidney Sussex College, Cambridge, and formerly owned (by 1391) by Durham Cathedral Priory. They were identified by Professor Faith Wallis of McGill University in a manuscript (shelf mark Δ 3 1, formerly MS 51, fol. 1353-1385.) The discovery was announced in April 2013 of a small collection of recipes for “various kinds of Poitevin sauces” (“ diuersa genera pictauiensium salsamentorum“). Gasper and Faith Wallis, “ Salsamentium pictavensia: Gastronomy and Medicine in Twelfth-Century England,” English Historical Review, 131 (2016), pp. Victor’s encyclopedic survey includes a more general essay on the various classifications of food. 25, “On Hunting” (Latin, 1120s) Although ostensibly on hunting, this brief chapter in Hugh of St. ![]() Anthimus, De observatione ciborum (Latin, 6th cent.) Treatise on food and diet in the form of a letter addressed to Theuderic, king of the Franks, by a Greek physician resident at the court of Theodoric the Ostrogoth.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |