Liber de Coquina
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Publication date
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13th-14th century |
The Liber de Coquina (The book of cooking/cookery) is one of the oldest medieval cookbooks. It survives in two codices from the beginning of the 14th century. Both are conserved at the Bibliothèque Nationale in Paris, France.[1]
Contents
Description
The text consists of two independent parts cited mostly as Tractatus (part 1) and Liber de Coquina (part 2). The titles are taken from marginal notes by the medieval editor. The authors of either part are unknown. It is believed that the Tractatus was originally written by a French author and the Liber de Coquina by an Italian author from the Naples area.
Contents
Tractatus (part 1)
Liber de Coquina (part 2)
- vegetables
- poultry
- pastry
- fish
- compositions of many ingredients
Text
Manuscripts
- Latin manuscripts # 7131, fol. 94r-99v, Bibliothèque nationale, Paris (ca. 1304-1314)
- Latin manuscripts # 9328, fol. 129r-139v, Bibliothèque nationale, Paris (14th century)[2]
Text edition
- Marianne Mulon: "Deux traités inédits d'art culinaire médiéval", Bull. philol. et hist. année 1968, vol 1, p. 369-435[3]
Digital versions
The two parts are available at Thomas Gloning's site:
Translations
Complete Latin-German edition:
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Italian translation of the Tractatus:
- Enrico Carnevale Schianca (ed.): "Tractatus de modo preparandi et condiendi omnia cibaria", Appunti di Gastronomia n. 26, Condeco s.r.l. Editore, Milano 1998
References
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