Marx Rumpolt
Marx Rumpolt, head cook of the Elector of Mainz Daniel Brendel von Homburg, wrote to the New cookbook of 1581 the first textbook for professional chefs in training.
Life
Before Rumpolt came to the court of the Elector of Mainz, he had worked for several other European princes and so learn the specialties of different regions, such as the kitchen of Bohemia and Hungary. A year before the death of his master, the Elector of Mainz, Rumpolt wrote his cookbook that included recipes 2000 and 150 woodcuts by Jost Amman and also contained advice for Kellermeisterei.
Rumpolts cookbook was determined as all cookbooks this time only for aristocratic kitchens; so the menus consisted of up to thirty food, their components for easy population were partly much too expensive, such as meat, spices and cane sugar. In the simple kitchen you instead sweetened with honey, and meat was rarely on the table.
In Rumpolts Cookbook is a recipe for Erdtepffel, which is praised in the literature as the oldest potato recipe. However, the term Erdapfel 1581 was not used for the potato, so that this representation can hardly agree. Maybe it is a recipe for the preparation of Erdkastanien ( Bunium bulbocastanum ), formerly planted in European gardens, and removed in Bockenau, in space, Bad Kreuznach, not too far from Rumpolts workplace Mainz, Ärdäbbel ( potatoes ) were called.
Works
- A new cookbook, Frankfurt to 1581. Released as Reprint 2002 Publisher Olms, ISBN 3-487-08112-1