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Books about food. Not cookbooks.
NOTE: See also the files: cookbooks-msg, cookbooks-bib, cookbooks-SCA-msg, cb-rv-Apicius-msg, cb-novices-msg, merch-books-msg, merch-cookbks-msg, online-ckbks-msg.
This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.
This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org
I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.
The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.
Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).
Mark S. Harris AKA: THLord Stefan li Rous
Stefan at florilegium.org
From: ferzocog at ere.umontreal.CA (Ferzoco George)
Subject: A must-read on medieval cuisine
Date: 9 Apr 1993 20:02:04 -0400
For all of you interested in the state of the art of research on medieval
cookery, get the book
Carole Lambert, ed., "Du manuscrit a la table. Essais sur la
cuisine au moyen age et repertoire des manuscrits medievaux
contenant des recettes culinaires." Montreal and Paris: Presses
de l'Universite de Montreal and Champion-Slatkine, 1992.
It contains 25 articles in English and French (with abstracts for each in
English and French), an incredibly useful (to scholars) list of manuscripts
containing culinary recipes, a complete bibliography, and indices of:
titles and authors of cookery books
Incipits of culinary texts
titles of isolated recipes
language of the texts
place of production of the manuscripts
Ciao, George Ferzoco ferzocog at ere.umontreal.ca
From: David Schroeder
Subject: Sweet Thoughts, etc.
Date: Sat, 10 Apr 1993 15:04:25 -0400
Organization: Doctoral student, Industrial Administration, Carnegie Mellon, Pittsburgh, PA
Greetings good gentles --
I have recently been reading an entertaining volume, "Seeds of Change," by
Henry Hobhouse (a journalist, not a professional scholar). The book looks
at the historical import of five key plants or plant products: quinine,
sugar, tea, cotton, and potatoes. [c.1985 ISBN: 0-06-091440-8 (ppbk)].
Some of the more interesting tidbits are worth sharing. For example, here's
a chart of the relative cost of 10 pounds of sugar expressed as a percentage
of 1 ounce of gold (taken as an average of London, Paris, and Amsterdam)...
Period Sugar % Honey %
1350-1400 35.0 3.30
1400-1450 24.5 2.05
1450-1500 19.0 1.50
1500-1550 8.7 1.20
Note that Hobhouse doesn't cite his sources for this table and doesn't
mention that the "value" of an ounce of gold may have changed in the
last period due to the huge captured troves of the Aztecs and Incas,
but it's still an interesting chart, if only to see the relative expense
of sugar and honey. Clearly, using refined sugar in a dish would have
been an expensive proposition during almost all of the Society's scope.
Hobhouse also says:
"The sugar industry survived the gradual expulsion of the Moors from
the Mediterranean littoral, and was carried on by both Moslems and
Christians as a profitable, expanding concern for two hundred years
from about 1300. [Production was centered in Syria, Palestine, the
Dodecanese, Egypt, Cyprus, Crete, Sicily, North Africa, and Southern
Spain. *B*] The trade (as opposed to production) was under the domi-
nance of the merchant bankers of Italy, with Venice ultimately con-
trolling distribution throughout the then known world. The first sugar
reached England in 1319, Denmark in 1374, and Sweden in 1390. It was
an expensive novelty and useful in medicine, being unsurpassed for
making palatable the odious mixtures of therapeutic herbs, entrails,
and other substances of the medieval pharmacopoeia."
Apparently, sugar cultivation in the Caribbean basin was substantial in
the second half of the 16th century leading to cheaper sugar prices and
a shift in leadership in the trade from Venice to Amsterdam.
On the matter of tea Hobhouse reports that in 1700 England was importing
50 short tons of tea with a wholesale value of 4,000 pounds sterling or
about two pounds of money for one pound of tea. Again, not a cheap item!
He further states (in what is probably a typographical error) that:
"Tea, coffee, and cocoa all arrive in London in the same year, 1652.
[Could it be 1562 or 1552?] The word "tea" occurs in Shakespeare
and "cha," the Canton-Macao form, crops up in Lisbon from about 1550."
It's hard to understand the Bard's use of a term for something introduced
to England years after his death...
I'd best sign off now and return to my reading... I found the book
remaindered for $1.98 at my local Borders Bookstore, so you may have
good luck finding a copy of your own.
My best -- Bertram
Bertram of Bearington Dave Schroeder
Debatable Lands/AEthelmearc/East Carnegie Mellon University
INTERNET: ds4p at andrew.cmu.edu 412/731-3230 (Home)
+------------------------ PREME * Press On * PREME ---------------------+
Angharad/Terry asks for enough info about that book out of Montreal
that I mentioned to order it. The Following might be helpful.
Title: _Du Manuscrit a` la Table_
Editor: Carole Lambert
Publisher: Les Presses de l'Universite' de Montre'al
2910, boul. E'douard-Montpetit, Montre'al (Qc), Canada
tel. (514) 343-6929, facs. (514) 343-2232
Distributer (?): gae[umlaut]tan morin e'diteur
diffuseur exclusif des Presses de l'Universite' de
C.P. 180, Boucherville (QC), Canada, J4B 5E6
tel. (514) 449-7886, facs. (514) 343-2232
and to whet your appetite:
TABLE DES MATIE`RES
Forward (or preface) by Carole LAMBERT
_I - ESSAIS SUR LA CUISINE AU MOYEN A^GE_
Constance B. HIEATT "Listing and Analyzing the Medieval English
Culinary Recipe Collections: a Project and its Problems"
Johanna Maria van WINTER "Une livre de cuisine ne'erlandais du XVIe
Allen J. GRIECO "From the Cookbook to the Table: a Florentine Table
and Italian Recipes of the Fourteenth and Fifteenth Centuries"
Bi SKAARUP "Sources of Medieval Cuisine in Denmark"
Danie`le ALEXANDRE-BIDON "A` la table des miniaturistes: arche'o-
iconographie des gestes et des mets"
2. DIFFUSION DES LIVRES ET DES RECETTES
Philip et Mary HYMAN "Les livres de cuisine et le commerce des
recettes en France au XVe et XVIe sie`cles"
Melitta WEISS-AMER "The Role of Medieval Physicians in the Spread of
Culinary Recipes and Cooking Practices"
Mary Ella MILHAM "Platina and Papal Politics"
3. CUISINE ET DISTINCTIONS SOCIALES
Bruno Laurioux, "Table et hie'rarchie sociale a` la fin du Moyen A^ge"
Odile REDON "La re'glementation des banquets par les lois somptuaires
dans les villes d'Italie (XIVe - XVe sie`cles)
Agathe LAFORTUNE-MARTEL "De l'entremets culinaire aux pie`ces
monte'es d'un menu de propogande"
4. PARTICULARITE'S RE'GIONALES
Barbara SANTICH "les e'le'ments distinctifs de la cuisine me'die'vale
Rudolf GREWE "Hispano-Arabic Cuisine in the Twelfth Century
Jeanne ALLARD "Nola: rupture ou continuite'?"
Noe[umlaut]l COULET "La cuisine dans la maison aixoise du XVe sie`cle
Jean-Louis FLANDRIN "Structure des menus francais et anglais aux XIVe
et XVe sie`cles
Michel BALARD "E'pices et condiments dans quelques livres de cuisine
allemands (XVe-XVIe sie`cles)
5. CUISINE ET CONTRAINTES
Terence SCULLY "Les saisons alimentaires du _Me'nagier de Paris_"
Carole LAMBERT "Astuces et flexibilite' des recettes culinaires
Laurier TURGEON et Denis DICKNER "Contraintes et choix alimentaires
d'un groupe d'appartenance: les marins-pe^cheurs francais a' Terre-
Neuve au XVIe sie`cle"
6. LES DOUCEURS ET LE PLAISIR
Liliane PLOUVIER "Le <
Lucie BOLENS "Les sorbets andalous (XIe-XIIIe sie`cles) ou conjurer
la nostalgie par la douceur"
Mary HYMAN "<
confitures et la table"
Bruno ROY "Trois reagards sur les aphrodisiaques"
_II - RE'PERTOIRE DES MANUSCRITS ME'DIE'VAUX CONTENANT DES RECETTES
Now doesn't that make your mouth water! If no enterprising Pennsic
merchant offers one for sale, my parents have offered (without too
much arm twisting) to get me it for my birthday. Grad student budget
or not, I cant miss this one. I've just got to start those French
Hoping that helped,
David Tallan (tallan at flis.utoronto.ca)
or David_Tallan at magic-bbs.corp.apple.com
snail: 42 Camberwell Rd. Toronto ON M6C 3E8
From: "Philip W. Troy"
Date: Thu, 17 Apr 1997 13:49:23 -0400
Subject: Re: SC - Guinea pigs
Christi Redeker wrote:
> Also the same I believe with Guinea Pigs. They have Capybara (sp?) in
> most central and south American areas. Which are the largest rodent and
> in the same direct family with the Cavy (guinea pig) that we know today.
> The guinea pigs they eat in those countries are very large,
> comparatively, to what are raised as pet shop $$. They have an average
> weight of 2-3 pounds more than the average pet type guinea pig. (Yes
> ladies and gentlemen, I raised guinea pigs and rabbits as a child and
> actually showed them, there is and an association called the ACBA
> (American Cavy Breeders Association) just for those out there who do.
Have a great book somewhere. It is called "Unmentionable Cuisine," and
concerns all the foods against which taboos exist in various cultures,
i.e. in the continental U.S., that means virtually EVERYTHING. Author
is Charles Schwabe, if I remember correctly. There's a neat chapter on
guinea pigs, among several such. I seem to recall most of the recipes
call for the cavy to be scalded and de-haired, but not skinned.
Adamantius, thinking about pies now
Date: Thu, 01 May 1997 22:51:40 -0600
From: Bob Angelone
Subject: Epicurus Online
As publisher of 'Epicurus Online', I would like to personally invite all
of you to visit our newest issue.
This month's focus is on Flowers as Food. Articles by Carol Wilson, Bob
Pastorio and others are among the many interesting and recipe filled
tidbits you will find in this issue.
Please join me in thanking Cindy Renfrow, our Editor-in-Chief for a job
well done by visiting the ezine and enjoying it's wonderful, informative
articles. And while you're there, please sign our guestbook.
Epicurus Online - http://www.epicurus.com/ezine1.htm
If you like Epicurus Online, please check out our main site as well:
Thanks and I hope to see you there soon!
From: alysk at ix.netcom.com (Elise Fleming )
Date: Wed, 2 Jul 1997 14:21:03 -0500 (CDT)
Subject: SC - PPC and Markham
Greetings! PPC (Petits Propos Culinaires) is published by Prospect
Books and is in English. If you live in the US, one year is $23.50 and
two is $45. Your check should be made payable to PPC North America and
sent to PPC North America, 45 Lamont Road, London SW10 OHU. One year
consists of three issues of a small hand-size treatise. To me it is
well worth the price, for if there is something on the Middle Ages or
Renaissance you can be sure it is documentable. A recent issue had a
brief article on Aphrodisiacs which I meant to send to this list. Ask
for it as a gift from relatives!
Date: Mon, 8 Sep 1997 10:19:32 -0500 (CDT)
From: nweders at mail.utexas.edu (ND Wederstrandt)
Subject: Re: SC - Columbus cookbook
Here's the info on the Columbus book plus some of the info in it.
The name of the book is Columbus Menu, Italian Cuisine after the First
Voyage of Christopher Columbus, by Stefano Milioni printed by the Istituto
Italiano per il Commercio Estero (Italian Trade Commission) It came out in
One of the more entertaining topics he author talks about is the
reason why forks started being used. He states it was the introduction of
the tomato to Italian cooking that caused the fork to be noticed. Milioni
states that the fork was around but that it was regarded as an oddity.
With the use of tomatoes as sauce, Pasta was harder to eat so the fork
|Nutraceuticals, nutrigenomics, Public Health Nutrition, Clinical and Therapeutic Nutrition, Institutional Food Administration, Food Science, Food Safety, Food Toxicology and Quality Control||End of food / Paul Roberts. Boston : Mariner Books, 2009|
|Celiac Cookbooks||Food and nutrition in food allergy foreword|
|Project Number: s-295 Title: Enhancing Food Safety Through Control of Food-borne Disease Agents Duration: October 1, 2000 to September 30, 2005||Kudler Fine Food is a western United States based company, which is situated in San Diego metropolitan area. It furnishes quality food products at the|
|That’s right; the library has an arrival of new books! All the new books are listed below listing their title, author, and Call Number. The next new arrivals will be announced soon!||That’s right; the library has an arrival of new books! All the new books are listed below listing their title, author, and call number. The next new arrivals will be announced soon!|
|New Books – October-December 2009 Medical Books||Books donated by All for Books, Charing Cross, London|