Liber de Coquina

The Liber de Coquina is one of the oldest medieval cookbooks and thus similar to Le Viandier, you fait de cuisine and Ménagier de Paris a key work for the development of the food culture of the Middle Ages. It is preserved in two manuscripts of the early 14th century. Both are now kept in the Bibliothèque nationale de France in Paris / France.

  • 3.1 manuscripts
  • 3.2 Texts
  • 3.3 translations

Description

The text consists of two independent parts, usually as Tractatus (part 1) and Liber de Coquina (Part 2) are cited. The titles come from marginal notes of the medieval reviewer. The authors of both parts are unknown. It is believed that the Tractatus was originally written by a French, the Liber de Coquina by an Italian author from the Naples area.

Content

Tractatus (part 1)

  • Wine preparations
  • Poultry and meat
  • Fish
  • Dishes for rich people
  • Legumes, eggs, leeks and sauces

Liber de Coquina (Part 2)

  • Vegetables
  • Poultry
  • Biscuits
  • Fish
  • Cuisine with many ingredients

Text

Manuscripts

  • Manuscrit latin 7131, fol. 94r - 99V, Bibliothèque nationale, Paris ( 1304-1314 )
  • Manuscrit latin 9328, fol. 129R - 139v, Bibliothèque nationale, Paris ( 14th century)

Text output

  • Marianne Mulon: " Deux traités inédits d'art Culinaire médiéval ", Bull philol. et hist année 1968, vol 1, p. 369-435
  • Http://www.uni-giessen.de/gloning/tx/mul2-lib.htm
  • Http://www.uni-giessen.de/gloning/tx/mul1-tra.htm

Translations

Complete Latin- German edition:

  • Robert Maier ( ed.): " Liber de Coquina - The Book of good food ", FS Friedrich Verlag, Frankfurt am Main 2005, ISBN 3937446087

Italian translation of the Tractatus:

  • Enrico Carnevale Schianca ( ed.): " Tractatus de modo et preparandi condiendi omnia cibaria " Appunti di Gastronomia N. 26, Condeco srl Editore, Milano 1998
Du fait de cuisine Medieval cuisine
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