Liber de Coquina
The Liber de Coquina is one of the oldest medieval cookbooks and thus, like Le Viandier , Du fait de cuisine and Ménagier de Paris, a key work for opening up the food culture of the Middle Ages . It is preserved in two codices from the beginning of the 14th century . Both are now kept in the Bibliothèque nationale de France in Paris / France .
description
The text consists of two independent parts, mostly cited as Tractatus (Part 1) and Liber de Coquina (Part 2). The titles come from marginal notes by the medieval editor. The authors of both parts 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.
content
Tractatus (part 1)
Liber de Coquina (part 2)
- vegetables
- poultry
- Pastries
- fish
- Dishes made from many ingredients
text
Manuscripts
- Latin manuscript 7131, fol. 94r – 99v, Bibliothèque nationale, Paris (approx. 1304–1314)
- Latin manuscript 9328, fol. 129r – 139v, Bibliothèque nationale, Paris (14th century)
Text output
- Marianne Mulon: Deux traités inédits d'art culinaire médiéval. In: Bulletin philologique et historique du Comité des travaux historiques et scientifiques, année 1968. Vol. 1, 1970, pp. 369-435.
- Digital version of the edition of Mulon by Thomas Gloning, 2002:
Translations
Complete Latin-German edition:
- Robert Maier (Ed.): Liber de Coquina - The book of good cuisine. FS Friedrich Verlag, Frankfurt am Main 2005, ISBN 3937446087 .
- Robert Maier (Ed.): Liber de Coquina - The book of good cuisine. CreateSpace Independent Publishing Platform 2017, ISBN 978-1542486637 .
Italian translation of the Tractatus :
- Enrico Carnevale Schianca (Ed.): Tractatus de modo preparandi et condiendi omnia cibaria. In: Appunti di Gastronomia. No. 26, Condeco Editore, Milano 1998.