Viandier of Taillevent: An Edition of All Extant Manuscripts
| PUBLISHER | University of Ottawa Press (01/01/1988) |
| PRODUCT TYPE | Hardcover (Hardcover) |
Description
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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Product Format
Product Details
ISBN-13:
9780776601748
ISBN-10:
0776601741
Binding:
Hardback or Cased Book (Sewn)
Content Language:
English
More Product Details
Page Count:
270
Carton Quantity:
18
Product Dimensions:
6.30 x 1.20 x 9.10 inches
Weight:
1.45 pound(s)
Feature Codes:
Bibliography,
Index,
Price on Product,
Glossary
Country of Origin:
US
Subject Information
BISAC Categories
Cooking | History
Grade Level:
College Freshman
- Not Applicable
Dewey Decimal:
641.5
Descriptions, Reviews, Etc.
publisher marketing
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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Editor:
Scully, Terrence
Terrence Scully has a Ph.D. in French from the University of Toronto. He specializes in old French literature and civilization and has published several works in this field including "Chiquart's "On Cookery"" and "A Fiftheenth-Century Savoyard Culinary Treatise." In line with his view that medieval culture should be more than academic study, Dr. Scully, in collaboration with his wife Eleanor, prepares authentic fourteenth century dishes for a medieval banquet for his students.
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List Price $29.95
Your Price
$29.65