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{{Short description|Medieval cookbook}}
{{Infobox book
{{Infobox book
| name = Liber de Coquina
| name = Liber de Coquina
| image = Liber de coquina BNF Latin 7131 f 96v Initium textus.jpg
| image = Liber de coquina BNF Latin 7131 f 96v Initium textus.jpg
| caption. = Liber de Coquina
| caption = Liber de Coquina (from Manuscript 7131)
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| author = Unknown
| author = Unknown
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| pub_date = 13th–14th century
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| pub_date = 13th–14th century
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The '''''Liber de Coquina''''' ("The book of cooking/cookery") is one of the oldest medieval cookbooks. Two codices survive from the beginning of the 14th century. Both are preserved at the [[Bibliothèque Nationale]] in [[Paris]], France.<ref name="CapattiMontanari2013">{{cite book|author1=Alberto Capatti|author2=Massimo Montanari|title=Italian Cuisine: A Cultural History|url=https://books.google.com/books?id=C5axRXlLOlAC&pg=PA189|date=13 August 2013|publisher=Columbia University Press|isbn=978-0-231-50904-6|pages=189–}}</ref>
The '''''Liber de Coquina''''' ("The book of cooking/cookery") is one of the oldest medieval cookbooks. Two codices that contain the work survive from the beginning of the 14th century. Both are preserved at the [[Bibliothèque Nationale]] in [[Paris]], France.<ref name="CapattiMontanari2013">{{cite book|author1=Alberto Capatti|author2=Massimo Montanari|title=Italian Cuisine: A Cultural History|url=https://books.google.com/books?id=C5axRXlLOlAC&pg=PA189|date=13 August 2013|publisher=Columbia University Press|isbn=978-0-231-50904-6|pages=189–}}</ref>


== Description ==
== Description ==
The text consists of two independent parts, mostly cited as ''Tractatus'' (part 1) and ''Liber de Coquina'' (part 2). The titles are taken from marginal notes by the medieval editor. While the identity of both the authors is 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.{{Citation needed|reason=The authors are unknown according to whom? Who believes they were written by these authors? Do these sentences even need to be stated? Perhaps instead their languages should be mentioned?|date=December 2020}}
The text consists of two independent parts, mostly cited as ''Tractatus'' (part 1) and ''Liber de Coquina'' (part 2). The titles are taken from marginal notes by the medieval editor. While the identity of both the authors is 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.{{Citation needed|reason=The authors are unknown according to whom? Who believes they were written by these authors? Do these sentences even need to be stated? Perhaps instead their languages should be mentioned?|date=December 2020}}


== Contents ==
== Contents ==
=== Tractatus (part 1) ===
=== Tractatus (part 1) ===
*wine compositions
*[[wine]] compositions
*poultry and meat
*[[poultry]] and meat
*fish
*fish
*dishes for the rich
*dishes for the rich
Line 61: Line 61:
== Text ==
== Text ==
=== Manuscripts ===
=== Manuscripts ===
*Latin manuscripts # 7131, fol. 94r-99v, Bibliothèque nationale, Paris (ca. 1304-1314)
*[https://gallica.bnf.fr/ark:/12148/btv1b52512738t/f196.item.r=7131 Latin manuscript 7131], fol. 94r-99v, Bibliothèque nationale, Paris (ca. 1304-1314)
*Latin manuscripts # 9328, fol. 129r-139v, Bibliothèque nationale, Paris (14th century)<ref name="Scully2000">{{cite book|author=Terence Scully|title=The Neapolitan Recipe Collection: (New York, Pierpont Morgan Library, MS Bühler, 19) : a Critical Edition and English Translation|url=https://archive.org/details/neapolitanrecipe00tere|url-access=registration|year=2000|publisher=University of Michigan Press|isbn=0-472-10972-3|pages=[https://archive.org/details/neapolitanrecipe00tere/page/38 38]–}}</ref>
*[https://gallica.bnf.fr/ark:/12148/btv1b100337705/f260.item.r=9328 Latin manuscript 9328], fol. 129r-139v, Bibliothèque nationale, Paris (14th century)<ref name="Scully2000">{{cite book|author=Terence Scully|title=The Neapolitan Recipe Collection: (New York, Pierpont Morgan Library, MS Bühler, 19) : a Critical Edition and English Translation|url=https://archive.org/details/neapolitanrecipe00tere|url-access=registration|year=2000|publisher=University of Michigan Press|isbn=0-472-10972-3|pages=[https://archive.org/details/neapolitanrecipe00tere/page/38 38]–}}</ref>


=== Text edition ===
=== Text edition ===
*Marianne Mulon: ''"Deux traités inédits d'art culinaire médiéval"'', Bull. philol. et hist. année 1968, vol 1, p.&nbsp;369-435<ref name="SpeerWegener2006">{{cite book|author1=Andreas Speer|author2=Lydia Wegener|title=Wissen über Grenzen: Arabisches Wissen und lateinisches Mittelalter|url=https://books.google.com/books?id=yaw1k2uMJocC&pg=PA365|date=1 January 2006|publisher=Walter de Gruyter|language=German|isbn=978-3-11-019431-9|pages=365–}}</ref>
*Marianne Mulon: ''"Deux traités inédits d'art culinaire médiéval"'', Bull. philol. et hist. année 1968, vol 1, p.&nbsp;369-435<ref name="SpeerWegener2006">{{cite book|author1=Andreas Speer|author-link=Andreas Speer|author2=Lydia Wegener|title=Wissen über Grenzen: Arabisches Wissen und lateinisches Mittelalter|url=https://books.google.com/books?id=yaw1k2uMJocC&pg=PA365|date=1 January 2006|publisher=Walter de Gruyter|language=German|isbn=978-3-11-019431-9|pages=365–}}</ref>


=== Digital versions ===
=== Digital versions ===
The two parts are available at Thomas Gloning's site (archived on the WayBack Machine):
The two parts are available at Thomas Gloning's site:

* https://web.archive.org/web/20110718001233/http://www.uni-giessen.de/gloning/tx/mul2-lib.htm
Tractatus de modo preparandi et condiendi omnia cibaria
* https://web.archive.org/web/20110718001233/http://www.uni-giessen.de/gloning/tx/mul1-tra.htm
* https://www.uni-giessen.de/de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/mul1-tra.htm

Liber de coquina ubi diuersitates ciborum docentur
* https://www.uni-giessen.de/de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/mul2-lib.htm


=== Translations ===
=== Translations ===
Line 90: Line 94:


[[Category:Medieval cookbooks]]
[[Category:Medieval cookbooks]]
[[Category:13th-century Latin books]]
[[Category:13th-century books in Latin]]
[[Category:14th-century Latin books]]
[[Category:14th-century books in Latin]]
[[Category:Treatises]]
[[Category:Treatises]]


Revision as of 12:40, 8 April 2024

Liber de Coquina
Liber de Coquina (from Manuscript 7131)
AuthorUnknown
Publication date
13th–14th century

The Liber de Coquina ("The book of cooking/cookery") is one of the oldest medieval cookbooks. Two codices that contain the work survive from the beginning of the 14th century. Both are preserved at the Bibliothèque Nationale in Paris, France.[1]

Description

The text consists of two independent parts, mostly cited as Tractatus (part 1) and Liber de Coquina (part 2). The titles are taken from marginal notes by the medieval editor. While the identity of both the authors is 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.[citation needed]

Contents

Tractatus (part 1)

Liber de Coquina (part 2)

  • vegetables
  • poultry
  • pastry
  • fish
  • compositions of many ingredients

Text

Manuscripts

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:

Tractatus de modo preparandi et condiendi omnia cibaria

Liber de coquina ubi diuersitates ciborum docentur

Translations

Complete Latin-German edition:

  • Robert Maier (2005). Liber de Coquina: Das Buch der guten Küche. Friedrich. ISBN 978-3-937446-08-0.

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

See also

  • Medieval cuisine
  • Le Viandier – a recipe collection generally credited to Guillaume Tirel, c 1300
  • The Forme of Cury – a royal collection of medieval English recipes of the 14th century, influenced by the Liber de Coquina
  • Apicius – a collection of Roman cookery recipes

References

  1. ^ Alberto Capatti; Massimo Montanari (13 August 2013). Italian Cuisine: A Cultural History. Columbia University Press. pp. 189–. ISBN 978-0-231-50904-6.
  2. ^ Terence Scully (2000). The Neapolitan Recipe Collection: (New York, Pierpont Morgan Library, MS Bühler, 19) : a Critical Edition and English Translation. University of Michigan Press. pp. 38–. ISBN 0-472-10972-3.
  3. ^ Andreas Speer; Lydia Wegener (1 January 2006). Wissen über Grenzen: Arabisches Wissen und lateinisches Mittelalter (in German). Walter de Gruyter. pp. 365–. ISBN 978-3-11-019431-9.


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