Liber de Coquina

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Author Unknown Publication date 13th-14th century Genre Cookbook		Release number 666 911 Originally published 1285

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Federico ii e il liber de coquina

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.

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.

Tractatus (part 1)

wine compositions

poultry and meat

fish

dishes for the rich

legumes, eggs, leeks and gravy

Liber de Coquina (part 2)

vegetables

poultry

pastry

fish

compositions of many ingredients

Manuscripts

Latin manuscripts # 7131, fol. 94r-99v, Bibliothèque nationale, Paris (ca. 1304-1314)

Latin manuscripts # 9328, fol. 129r-139v, Bibliothèque nationale, Paris (14th century)

Text edition

Marianne Mulon: "Deux traités inédits d'art culinaire médiéval", Bull. philol. et hist. année 1968, vol 1, p. 369-435

Digital versions

The two parts are available at Thomas Gloning's site:

http://www.uni-giessen.de/gloning/tx/mul2-lib.htm

http://www.uni-giessen.de/gloning/tx/mul1-tra.htm

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

References

Liber de Coquina Wikipedia

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