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The Viandier of Taillevent

An edition of all extant manuscripts

Edited by Terrence Scully

Publication Year: 1988

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.

Published by: University of Ottawa Press

Front Matter

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pp. i-iv

Contents

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pp. v-vi

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Acknowledgements

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pp. vii-

I wish to express my gratitude to Carl Langford of the Computing Centre of Wilfrid Laurier University for his unfailing helpfulness in the preparation of the Texts section of this edition; to Lois Macdonald for having laboured...

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Introduction

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pp. 1-32

A parchment roll from the second half of the thirteenth century; 13 cm wide x 194.5 cm long; written on both sides, although the text occupies only two-thirds of the verso. This roll contains only the Viandier. A fragment which must...

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The VIANDIER of TAILLEVENT

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pp. 33-273

The first four recipes of the Viandier appear in MAZ, BN and VAT but are not attested in the VAL manuscript. The part cut away at the top of the VAL roll may have contained all of these recipes; or, what is more likely to have...

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English Translation of the VIANDIER

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pp. 277-305

This English translation of the Viandier is based upon the version contained in the Vatican manuscript. Italics identify material which is not in the VAT copy but which is read in one or more other manuscript versions; the labeling of such...

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Modernizing the VIANDIER

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pp. 307-319

In her survey of the genre of the mediaeval cookbook Marianne Mulon comments that early recipes demonstrate "avant tout l'abus des epices."1 And, among a surprising number of other historians who should know better, Carson...

Bibliography and Index

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pp. 321-361


E-ISBN-13: 9780776617312
E-ISBN-10: 0776617311
Print-ISBN-13: 9780776601748
Print-ISBN-10: 0776601741

Page Count: 270
Publication Year: 1988

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Subject Headings

  • Cooking, French -- Early works to 1800.
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