The Viandier of Taillevent : an edition of all extant manuscripts.

By:

Scully, Terrence

Material type: Text

TextPublication details: Ottawa : University of Ottawa Press, 1988.Description: 1 online resource (270 pages)Content type:

text

Media type:

computer

Carrier type:

online resource

ISBN:

9780776617312
0776617311

Subject(s):

Genre/Form:

Additional physical formats: Print version:: Viandier of Taillevent : An edition of all extant manuscripts.DDC classification:

641.5

LOC classification:

TX707.T313 1988

Online resources:

Click here to access online

Contents:

Acknowledgements; Introduction; The Viandier of Taillevent: Texts of the Four Manuscripts and Commentary; English Translation of the Viandier; Modernizing the Viandier; Bibliography and Index.

Summary: 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 ad.

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Acknowledgements; Introduction; The Viandier of Taillevent: Texts of the Four Manuscripts and Commentary; English Translation of the Viandier; Modernizing the Viandier; Bibliography and Index.

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 ad.

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