| Description |
1 online resource (270 pages) |
|
text file |
| Contents |
Acknowledgements; Introduction; The Viandier of Taillevent: Texts of the Four Manuscripts and Commentary; English Translation of the Viandier; Modernizing the Viandier; Bibliography and Index. |
| Summary |
This volume is the first to present all four extant manuscripts of the Viandier de Taillevent. The texts of the 220 recipes are in their original French and a complete English translation is provided. Variants between the four manuscripts represent more than a century of modifications in gastronomic tastes and culinary practices in French seigneurial life. The commentary and notes trace the significance of these modifications and indicate the influence the Viandier exercised on more recent cookery books throughout Europe. This critical edition also includes a glossary and a bibliography. In ad. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Cooking, French -- Early works to 1800.
|
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Cooking, French. |
| Chronological Term |
Early works to 1800 |
| Genre/Form |
Electronic books.
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Early works.
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| Other Form: |
Print version: Scully, Terrence. Viandier of Taillevent : An edition of all extant manuscripts. Ottawa : University of Ottawa Press, ©1988 9780776601748 |
| ISBN |
9780776617312 (electronic book) |
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0776617311 (electronic book) |
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