Cgm 415

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The Codex germanicus monacensis 415, or Cgm 415 for short , is a late medieval composite manuscript from the first half of the 15th century that was created in Bavaria . It consists of paper, comprises 348 sheets and was written in a bastarda typical of the time in Middle Bavarian and Bavarian . The 212–215 × 150 mm manuscript is in the Bavarian State Library in Munich .

In Cgm 415 two parts, so-called fascicles , can be identified based on the writers involved : the 1st fascicle contains two cookbooks, a wine book and a pharmacopoeia, the 2nd fascicle contains recipes on the subjects of medicine, chemistry, alchemy and magic. Since there are notes from the second scribe in the first fascicle, it is assumed that he was the owner of this part and added his part to the existing material. While Medieval Studies is now devoting itself to the 1st fascicle with interest and this has accordingly been well investigated, the 2nd fascicle has been completely unexplored until today. The 1st fascicle of the Cgm 415 represents the German translation of an extensive Latin medical-dietetic text corpus compiled in the Veneto in the 13th century .

Content overview

The 1st fascicle includes leaves 1 r –278 v and is structured as follows:

Bl. 1r – 20v = The púch from the chósten

Bl. 20v – 37r = wine book

Bl. 37v – 98r = cookbook called ain weizz gemùess or ain weizz chost do so

Bl. 98r – 278v = Pharmacopoeia

The 2nd fascicle includes leaves 279r – 348v.

Although the opinion has prevailed in the professional world that the first fascicle consists of four treatises , the wine book and the second cookbook were actually treated as a common part. This can be seen from the fact that firstly they merge seamlessly and secondly the pharmacopoeia is referred to as the third puoch .

Cgm 415 is characterized by the strong connection between the art of cooking and medicine. The occupations of cook and doctor were not that far apart in the Middle Ages, as food was considered to play a major role in leading a healthy lifestyle ( dietetics ). Food was and is in part still used today as a means of preventing and fighting diseases. The health teachings that arose in antiquity and in the Middle Ages, the so-called Regimina sanitatis , also fall into this context . These often list the sex res non naturales as subject areas for causes of illness and health:

1. aer (air)

2. cibus et potus (food and drink)

3. motus et quies (movement and rest)

4. somnus et vigilia (sleeping and waking)

5. repletio et evacuatio (filling and emptying)

6. accidentia animi (emotions)

In medieval health teachings, cibus et potus play the greatest role in the sense of dietetics . With regard to the ideas of healing, two principles competed with each other: the similia similibus (healing with like), which originated in folk medicine, and the contraria contrariis (healing with unlike), coined by Hippocrates . An example of the former would be the multiplication of blood with red foods. The latter was mainly used in the humoral doctrine , in which the human body was understood as a composition of four primary qualities (warm, cold, wet, dry) and four associated body fluids (blood, mucus, yellow bile, black bile). This principle was also used as a basis for the Cgm 415.

Origin and tradition

Cgm 415 reflects a transfer process that extends in time from late antiquity to the late Middle Ages and spatially from the Arab world via the Mediterranean region to southern Germany. As already mentioned, the 1st fascicle of the manuscript represents the German translation of a Latin text corpus compiled in the Veneto, probably in Venice , in the 13th century . This, however, is itself a translation. The templates of the Latin manuscript range from an Arabic pharmacopoeia to a Greek agricultural textbook to Italian recipes. The fact that it was only one person who compiled all these templates into a Latin manuscript is shown by the fact that the same sources are cited several times and the importance of dietetics throughout, as are the numerous cross-references in the manuscript. At this point it must be said that the Latin model has unfortunately not been handed down to us in its original form and we are therefore dependent on conclusions from the German handwriting. This is one of the reasons why the composite manuscript Cgm 415 plays a key role in research into these texts. Who was the compiler of the Latin model can be determined with the help of the púch from the chósten , since a certain Jamboninus of Cremona is mentioned as the Latin translator right at the beginning . The compiler of the Latin model was therefore in all probability the Italian doctor Zambonino da Gaza from Cremona. In addition to the apparent similarity of names, Zambonino's biography also fits in with the genesis of the manuscript. In addition, Cgm 415 lacks a part that is normally indispensable for medical-dietetic manuscripts: a regimen sanitatis . The fact that Zambonino wrote a health regime with the title Tractatus de conservatione sanitatis in 1298 could indicate that this should actually have been part of the manuscript, but for whatever reasons it never came to be. The sources that Zambonino mentions in his Regimen sanitatis coincide for the most part with the sources of Cgm 415, which in turn supports Zambonino's thesis as a compiler of the Latin model.

The fact that the Latin handwriting made it from Italy, where it was created, to southern Germany can be explained by the lordly relationship between the two countries. The Latin model came in the 2nd half of the 14th century / 1st. Half of the 15th century to the Franciscan monastery in Munich, where the German version was made. The translation process from the Latin original into German took place in a monastic setting, with the translator dictating his version to a writer . This can be proven by the fact that more often errors appear in the text that clearly indicate a dictation situation: The French word for Agrest vertjus is reproduced by the scribe as uertzu ( f . 60r) and the Italian name Guido as Wido (f. 162v ). Cgm 415 is certainly an original translation. This can be seen from the numerous gaps, deletions and corrections. It is very likely that there will only be a single translator, since the same translation technique can be seen in all four tracts of the 1st fascicle. The observation that some Latin terms are provided with the correct German explanation in one place in the manuscript, but with the wrong one in another, gave rise to the assumption of a second translator, which, however, cannot be confirmed. It is not known who the German translator of Cgm 415 is.

The púch from the chósten

Bavarian State Library Munich, Cgm 415, fol.10r

The púch von den chósten is a collection of dietetic recipes, the Latin model of which was the Liber de ferculis et condimentis of the Jamboninus of Cremona. It is the only German version of this work that has come down to us. The history of the púch von den chósten reaches into the Arab world, since the model of the Liber ferculis et condimentis is a pharmacopoeia called Minhāǧ al-bayān fīmā yasta ֜ miluhū al- ֙ insān , written in the 11th century by the doctor Ibn Ǧazla , who lived in Baghdad . This lists foods, remedies and dishes with their respective effects on the human body and contains over 100 recipe texts. Of these, 83 were translated into Latin by Jamboninus in the 13th century. He kept the Arabic recipe names due to the alphabetical order. The Liber ferculis et condimentis has only survived in fragments in the manuscript Paris, Bibliothèque nationale de France , latin 9328. Its entire content is only accessible through its German translation in Cgm 415, which was made in the 15th century by an anonymous translator. The audience for the Latin original and the German translation was different: while the readership of Jamboninus is clearly to be found among the nobility , the púch was made by the chósten for internal monastery use. The numerous explanations and alternatives that the German translator offers his recipients for many ingredients show that the cookbook was written for people who either did not know or could not afford the exotic Arabic ingredients. Jamboninus lacks such explanations.

The typical structure of a recipe in the púch von den chósten is as follows: It starts with the name of the dish, with the German translator Jamboninus following and keeping the Arabic title due to the alphabetical order. This is followed by the humoral pathological classification of the food, where one or two of the four primary qualities warm, cold, wet and dry are assigned to it. These result from the ingredients and the method of preparation of the dish. Then it is described which diseases the food helps against and what positive effects it can have. In addition, possible side effects are listed, the so-called harmfulness , and which additional ingredients can neutralize them. Finally, the description of the preparation of the dish follows. This order is not always the same, often the preparation starts right at the beginning and then the description of the effect of the food, and sometimes some parts are missing completely.

The wine book

In the wine book of Cgm 415 you can find information on different types of wine, on the grape harvest , on improving the quality of wine, on the production of vinegar, on the correct storage of wine and on the purchase and use of wine. The reader will also find practical tips on how to make wine. The wine book is the only German translation of the Latin De vindemiis Burgundios of Pisa . This winegrowing text , which was created in Byzantium in the 12th century , is itself a partial translation of the extensive agricultural textbook Geoponica , which was written in Greek . This can be found in Books IV– VIII Information about viticulture. Burgundio of Pisa excerpted material from books V – VII, whereby he also made some adaptations, since, for example, wooden barrels were used in the 12th century instead of the clay amphorae used in antiquity . De vindemiis has come down exclusively in collective manuscripts. Of these 10 sources, three are from the 15th and seven from the 14th century. The frequent combination of De vindemiis with the agricultural textbook Opus agriculturae by Palladius , a Roman writer of the 5th century, is striking . Five of the 10 carriers contain both Burgundio of Pisa and Palladius, with a sixth this applies with restrictions, since only Palladius excerpts appear here. In addition to the German translation of De vindemiis, Cgm 415 also contains excerpts from Opus agriculturae . Furthermore, the wine book contains seven chapters on the treatment of wine barrels and spoiled wine and six recipe texts named from the wine and iren arts or made , of which the Latin origin is unknown. The recipe texts lead to the 2nd cookbook.

So do a cookbook called ain weizz gemùess or ain weizz chost

The 2nd cookbook in Cgm 415 is a compilation of Italian, Arabic and Greek recipe texts. With 191 recipe texts, it is the most extensive collection of recipes from the late Middle Ages in southern Germany. Karin Schneider classified the cookbook as “apparently based on an Italian model”. It is unclear whether it is referring to the content or the language. Probably both are true. In terms of content, 16 recipe texts, i.e. around 10% of the collection, have now been classified as clearly belonging to the Italian region. The assignment was made on the basis of four possibilities: firstly, the names of Italian cities are mentioned in some recipe texts ( Venice , Padua and Verona ), secondly, certain adjectives such as Welsh or Welsh indicate the Romance region, and thirdly, some recipes contain corrupted ones Italian terms ( lasanien pletter (Bl. 97r) for lasagne sheets) and fourthly, the correct Italian names of ingredients or dishes can be used to determine the affiliation. However, it cannot be ruled out that even more recipes come from the Italian region, as many recipe texts that do not have any of the above four characteristics and thus cannot be clearly assigned, mention Italian ingredients. This could indicate an affiliation with Italian cuisine, but due to the geographical proximity of northern Italy and southern Germany and the consequent cultural exchange between these areas, it is not a reliable indicator, since Italian ingredients were also known and used in the German-speaking area. However, it seems possible that the German translator used an Italian template for more than the 16 recipe texts mentioned , as the example of the first recipe text ain weizz gemùess or ain weizz chost mach shows: A comparison with the Libro della cucina del sec.XIV one anonymous author showed that, apart from a few minor details, the method of preparation of this dish, which bears the name blanmangieri here , corresponds to that in Cgm 415, which is why it can be assumed that the German translator used the Libro della cucina del sec for the first recipe text XIV based.

With regard to the language of the recipe texts, it is assumed that the original language was Italian, but that there was an intermediate Latin level that served as a template for the German translation. The case endings in food names such as paparoti veronenses (fol. 79r – v) and ryfioli quadragesimales (fol. 82r – v) clearly indicate a Latin intermediate stage. Thus, the translation process took place from Italian to Latin to German. This also coincides with the idea of ​​Zambonino da Gaza from Cremona as a compiler of the Latin original or the entire 1st fascicle.

The Italian model used for the Latin compilation, which Karin Schneider also speaks of, is not known. The assumption of the Libro de arte coquinaria by Martino da Como as a template could not be confirmed in a precise comparison of the recipes, since the methods of preparation of the dishes do not correspond to those in Cgm 415. A comparison with other Italian cookbooks always led to the same result.

The pharmacopoeia

The Pharmacopoeia of Cgm 415 is a list of around 300 remedies , 200 of which come from the plant world, 30 from the animal world (including remedies from humans) and 40 from the world of minerals and stones. Some liquids are also listed. The pharmacopoeia has only survived as a fragment , since the list breaks off at the letter L. If it were complete, it would perhaps be the largest German-language drug compendium . As with the other treatises of Cgm 415, the translation of the pharmacopoeia was carried out from a Latin original. The index words of the list were not translated into German, as otherwise the alphabetical order would have been mixed up. Instead, the German translation always follows the Latin index word. The Latin version of the pharmacopoeia is not known, which is why the original length of the work can only be estimated. An analysis of the traces of use in the pharmacopoeia has shown that the generally known home remedies, which were local and therefore easily available, aroused the interest of the recipients. The sources in the pharmacopoeia correspond to those in the 2nd cookbook and in the Regimen sanitatis of the Zambonino da Gaza of Cremona ( Tractatus de conservatione sanitatis ). This again supports Zambonino's thesis as a compiler of the Latin model of the 1st fascicle and underlines the strong connection between the individual treatises.

2. Fascicle

Bavarian State Library Munich, Cgm 415, fol. 201v

The 2nd fascicle of the manuscript has been neglected by medieval research. This may also be due to the fact that there is still no edition of the 2nd fascicle, but dealing with the original is almost impossible due to the illegibility of the writing. While the writer of the 1st fascicle had clear and legible handwriting and therefore dealing with this part is not a problem - even if, as is the case with the pharmacopoeia, for example, there is no edition - an edition would be necessary for the 2nd fascicle, to make it accessible to research. The 2nd fascicle contains a collection of medical, chemical and alchemical home and magic recipes. The language is German and Latin. The collection includes, among other things, disease prognoses based on the position of the moon, recipes for making color (especially with regard to glasses), eye recipes, incantations and prayers, planetary influences and properties of the signs of the zodiac, constellations and gold maker recipes.

literature

  • Karin Schneider: The German manuscripts of the Bavarian State Library in Munich. Cgm 351-500 ( Catalogus codicum manu scriptorum Bibliothecae Monacensis V, 3). Wiesbaden 1973. On Cgm 415: pp. 205-208.
  • Enrico Carnevale Schianca: Il Liber de ferculis et condimentis. Un ricettario di cucina araba nella traduzione di Jambobino da Cremona. In: Appunti di gastronomia 35. 2001. pp. 5-60.
  • Enrico Carnevale Schianca: Ancora a proposito di Jambobino e del Liber ferculis. In: Appunti di gastronomia 38. 2002. pp. 11-38.
  • Martina Giese : On the Latin tradition of Burgundio's wine and Gottfried's fur book. In: Sudhoffs Archiv 87. 2003. pp. 195–234.
  • Melitta Weiss Adamson: Ibn Ǧazla on the way to Bavaria. In: Knowledge of Limits. Arabic knowledge and the Latin Middle Ages. Edited by Andreas Speer and Lydia Wegener. Berlin, New York: De Gruyter 2006. (= Miscellanea Mediaevalia. Publications of the Thomas Institute of the University of Cologne. 33.) pp. 357–376.
  • Melitta Weiss Adamson: Medical terms in the pharmacopoeia of Cgm 415 of the Bavarian State Library in Munich. In: History of Language and History of Medicine: Text-Term-Interpretations. Edited by Jörg Riecke. Berlin: De Gruyter 2017. pp. 97–112.
  • Melitta Weiss Adamson: I dunkcht ez his knöllell: About the toil of a Bavarian translator of medieval specialist literature. In: Specialized texts from the late Middle Ages and the early modern period: Tradition and perspectives in specialist prose and language research. Edited by Lenka Vanková. Berlin: De Gruyter 2014. (= Lingua Historica Germanica 7.) pp. 143–154.
  • Melitta Weiss Adamson: From the pharmacopoeia to the cookbook, from the cookbook to the pharmacopoeia: A dietary journey from the Arab world and Byzantium via Italy to late medieval Bavaria. In: The cook is the better doctor. On the relationship between dietetics and cuisine in the Middle Ages and in the early modern period. Symposium within the framework of the Humanities Day 2013 at the Karl-Franzens-University Graz, June 20-22, 2013. Edited by Andrea Hofmeister-Winter, Helmut W. Klug and Karin Kranich. Frankfurt a. M .: Peter Lang 2014. (= Medieval studies between research, teaching and the public. 8.) pp. 39–62.
  • Natascha Stefanie Chantal Guggi: So do ain weizz gemùess or ain weizz chost. Dynamic edition of the cookbook of the manuscript Cgm 415. With glossary and recipe register. Master thesis. Graz 2013.
  • Natascha Guggi: Italian recipes in the anonymous cooking recipe collection of the manuscript Cgm 415. In: The cook is the better doctor. On the relationship between dietetics and cuisine in the Middle Ages and in the early modern period. Symposium within the framework of the Humanities Day 2013 at the Karl-Franzens-University Graz, June 20-22, 2013. Edited by Andrea Hofmeister-Winter, Helmut W. Klug and Karin Kranich. Frankfurt a. M .: Peter Lang 2014. (= Medieval studies between research, teaching and the public. 8.) pp. 75–86.
  • Verena Friedl: add a púch from the chósten. Dynamic edition of the German Jamboninus from Cremona based on Cgm 415. With a glossary and index of ingredients. Master thesis. Graz 2013.
  • Verena Friedl: The concept of the dynamic edition presented on the púch by the chósten (Cgm 415). In: The cook is the better doctor. On the relationship between dietetics and cuisine in the Middle Ages and in the early modern period. Symposium within the framework of the Humanities Day 2013 at the Karl-Franzens-University Graz, June 20-22, 2013. Edited by Andrea Hofmeister-Winter, Helmut W. Klug and Karin Kranich. Frankfurt a. M .: Peter Lang 2014. (= Medieval studies between research, teaching and the public. 8.) pp. 63–73.

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