Libri de re culinaria medio aevo scripti
Hic habes indicem librorum de re culinaria qui aevo medio scripti sunt.
Praecepta culinaria
recensere- saec. X : Ibn Sayyār al-Warrāq, Kitāb al-ṭabīḫ (Kaj Öhrnberg, Sahban Mroueh, edd., Ibn Sayyār al-Warrāq: Kitāb al-ṭabīkh [Helsingiae: Finnish Oriental Society, 1987]; Nawal Nasrallah, interpr., Annals of the Caliphs' Kitchens: Ibn Sayyār al-Warrāq's Tenth-Century Baghdadi Cookbook [Lugduni Batavorum: Brill, 2007] (Paginae selectae apud Google Books))
- 1150/1175 : Salsamenta Pictavensium
- ante 1194 : Petrus Musandinus, Summula de preparatione ciborum et potuum infirmorum
- Baghdādī, Kitāb al-ṭabīḫ (1226) (Maxime Rodinson, A. J. Arberry, Charles Perry, Medieval Arab Cookery [Totnes: Prospect Books, 2001] pp. 24-89)
- ante 1250 : Libellus de arte coquinaria (M. Kristensen, ed., The socalled Harpestreng cookbook (13th century) = Das sog. Harpestreng-Kochbuch [13. Jh.]: Codex K: Harpestræng. Hauniae, 1908-1920) Textus
- saec. XIII : Wuṣla ilā al-ḥabīb (Maxime Rodinson, Studies in Arabic Manuscripts in Maxime Rodinson, A. J. Arberry, Charles Perry, Medieval Arab Cookery [Totnes: Prospect Books, 2001] pp. 131-148)
- saec. XIII : Ibn Razīn al-Tujībī, Fiḍālat al-ḫiwān
- saec. XIII : Kitāb al-ṭabīḫ fī'l-Maǧrīb wa'l-Andalūs (A. Huici Miranda, ed., La cocina Hispano-Magrebi en la España almohade [Matriti, 1965]; Charles Perry, interpr., An Anonymous Andalusian Cookbook of the 13th Century Textus)
- saec. XIII : Wuṣla ilā al-ḥabīb (Maxime Rodinson, Studies in Arabic Manuscripts in Maxime Rodinson, A. J. Arberry, Charles Perry, Medieval Arab Cookery [Totnes: Prospect Books, 2001] pp. 131-148)
- c. 1275 : Viandier: manuscriptum Sedunense: liber praeceptorum culinariorum cuius recensiones posteriores Guillelmo Tirel dit Taillevent attribui solent (Terence Scully, ed., The Viandier of Taillevent: an edition of all extant manuscripts [Ottavae: University of Ottawa Press, 1988]) Textus cum versione ab Annick Englebert recensus
- saec. XIII exeunte : Iamboninus Cremonensis, Liber de ferculis et condimentis (Anna Martellotti, Il Liber de ferculis di Giambonino da Cremona [Fasano: Schena, 2001])
- ante 1300 : Coment l'en deit fere viande e claree (Constance B. Hieatt, R. Jones, "Two Anglo-Norman culinary collections" in Speculum vol. 61 (1986) pp. 859-882 JSTOR)
- saec. XIII/XIV : Kanz al-fawāʾid fī tanwīʿ al-mawāʾid (Manuela Marin, David Waines, edd. [Stutgardiae: Steiner, 1993])
- saec. XIII/XIV : Kitāb waṣf al-ʿaṭima al-muʿtada (Charles Perry, "The Description of Familiar Foods" in Maxime Rodinson, A. J. Arberry, Charles Perry, Medieval Arab Cookery [Totnes: Prospect Books, 2001] pp. 273-465)
- c. 1300 : Enseignements (Grégoire Lozinski, ed., La Bataille de Caresme et de Charnage [Lutetiae: Honoré Champion, 1933] pp. 181-187) textus alibi
- saec. XIV : Libro della cocina vel "Anonymus Tuscanus" (E. Faccioli, Arte della cucina (Mediolani 1966) vol. 1 pp. 21-57; recensio interretialis; Frankwalt Möhren, Il libro de la cocina: un ricettario tra Oriente e Occidente. Heidelbergae, 2016 Textus)
- saec. XIV : Libro per cuoco vel Anonimo Veneziano (Ludovico Frati, ed., Libro di cucina del secolo XIV (Liburni, 1899) no. 80 Textus a Thoma Gloning divulgatus)
- saec. XIV : Libre de totes maneres de confits Textus interretialis
- saec. XIV : Llibre de sent soví (Joan Santanach i Suñol, ed., Robin M. Vogelzang, interpr., The book of Sent Soví: medieval recipes from Catalonia [2008])
- 1300/1309 : Liber de coquina ubi diversitates ciborum docentur (Marianne Mulon, "Deux traités inédits d'art culinaire médiéval" in Bulletin philologique et historique (jusqu'à 1610) du Comité des Travaux Historiques et Scientifiques [1968 (1971)] vol. 1 pp. 369-435) Textus
- ante 1309 : Tractatus de modo praeparandi et condiendi omnia cibaria (Marianne Mulon, "Deux traités inédits d'art culinaire médiéval" in Bulletin philologique et historique (jusqu'à 1610) du Comité des Travaux Historiques et Scientifiques [1968 (1971)] vol. 1 pp. 369-435) Textus
- 1320/1340 : BL Royal 12.C.xii f. 11r (Constance B. Hieatt, R. Jones, "Two Anglo-Norman culinary collections" in Speculum vol. 61 (1986) pp. 859-882 JSTOR)
- ante 1325 : Doctrina faciendi diversa cibaria (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 43-58)
- saec. XIV medio : Das Buch von guter Speise Textus interretialis
- ante 1374 : Ni Zan, Yunlintang yinshi zhidu shi (Teresa Wang, E. N. Anderson, "Ni Tsan and his Cloud Forest Hall Collection of Rules for Drinking and Eating" in Petits Propos Culinaires no. 60 (1998) pp. 24-41)
- 1377/1400 : Forme of cury (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 93-145)
- 1381 : Diversa servicia no. 30 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 59-79)
- ante 1390 : Modus viaticorum preparandorum et salsarum liber manuscriptus
- c. 1393 : Le Mesnagier de Paris (Jérôme Pichon, ed., Le ménagier de Paris ... par un bourgeois parisien (Lutetiae, 1846-1847) vol. 2 pp. 100, 175
- saec. XIV exeunte : Llibre d'aparellar de menjar, Bibliotheca de Catalunya MS. 2112 ff. 25r-35r (Joan Santanach i Suñol, ed., Robin M. Vogelzang, interpr., The book of Sent Soví: medieval recipes from Catalonia [2008] pp. 190-191)
- saec. XIV exeunte : Utilis coquinario (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 61-91)
- saec. XIV exeunte : Goud kokery
Libri de re cibaria
recensere- post 511 : Anthimus, De observatione ciborum
- c. 1335 : Maynus de Mayneriis, Opusculum de saporibus (Lynn Thorndike, "A Medieval Sauce-Book" in Speculum vol. 9 (1934) pp. 183-190 JSTOR; cf. Terence Scully, "The Opusculum de saporibus of Magninus Mediolanensis" in Medium aevum vol. 54 (1985) pp. 178-207 JSTOR)
- saec. XIV exeunte : Franciscus Eiximenis, Com usar bé de beure e menjar
Alii libri qui de alimentis disserunt
recensere- saec. XII/XIII : Poricologus
- saec. XIII : La Bataille de Caresme et de Charnage (Grégoire Lozinski, ed., La Bataille de Caresme et de Charnage [Lutetiae: Honoré Champion, 1933])
- 1223/1224 : Henricus de Andeliaco, La Bataille des vins (Alexandre Héron, Oeuvres de Henri d'Andeli, trouvère normand du 13e siècle [Rotomagi, 1880] pp. 23-30, 87-129)
Bibliographia
recensere- Magdalena Bator, Culinary verbs in Middle English pp. 19-30
- Magdalena Bator, Marta Sylwanowicz, "Early English Recipes—Development of the Text Type" in Academic Journal of Modern Philology vol. 7 (2018) pp. 29-54
- Bruno Laurioux, Le règne de Taillevent. Lutetiae: Publications de la Sorbonne, 1997 Textus
- Bruno Laurioux, "Le latin de la cuisine" in Monique Goullet, Michel Parisse, edd., Les Historiens et le latin médiéval (Lutetiae: Editions de la Sorbonne, 2001. ISBN 9782859444204
- Perrine Mane, "Les fruits et les légumes dans les livres de cuisine à la fin du Moyen Âge" in Publications de l'Académie des Inscriptions et Belles-Lettres vol. 19 (2008) pp. 409-436
- Liliane Plouvier, "Regards nouveaux sur la cuisine provençale du bas moyen âge: le témoignage des livres de cuisine" in Provence historique vol. 54 (2004) pp. 431-462
- Giovanni Rebora, La cucina medievale italiana tra Oriente ed Occidente. Genuae, 1996
- Maxime Rodinson, A. J. Arberry, Charles Perry, Medieval Arab Cookery. Totnes: Prospect Books, 2001
- Teresa Wang, E. N. Anderson, "Ni Tsan and his Cloud Forest Hall Collection of Rules for Drinking and Eating" on Petits Propos Culinaires no. 60 (1998) pp. 24-41
- Christopher Woolgar, "Medieval food and colour" in Journal of Medieval History vol. 44 (2018) pp. 1-20 prae-impressum