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The viandier of Taillevent : an edition of all extant manuscripts / edited by Terence Scully.
- Format:
- Book
- Author/Creator:
- Taillevent, approximately 1315-1395.
- Standardized Title:
- Viandier de Taillevent. English & French (Old French)
- Language:
- English
- Subjects (All):
- Cooking, French--Early works to 1800.
- Cooking, French.
- Cookbooks--France.
- Cookbooks.
- Cooking--France.
- Cooking.
- Physical Description:
- 1 online resource (270 p.)
- Edition:
- 1st ed.
- Place of Publication:
- [Ottawa] : University of Ottawa Press, c1988.
- Language Note:
- English
- 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
- Contents:
- 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
- Notes:
- Description based on print version record.
- Old French text of: Le viandier de Taillevent, with English translation and introduction.
- Includes bibliographical references (p. 323-341).
- ISBN:
- 0-7766-1731-1
- OCLC:
- 742332962
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