Conclusion / Agostino Paravicini Bagliani. International Union of Academies / Jean-Luc De Paepe -- Writing and reading the recipe. Mesure et mesures dans les livres de cuisine de l'Occident islamique médiéval / Marianne Brisville ; On form and content: medieval culinary recipe-poems in Arabic / Limor Yungman ; Culinary recipes and their readership in the Italian renaissance / Antonella Campanini ; Gens experts & non suspects: apprenticeship in the cooks', charcutiers', and caterers' guilds of Paris, 1475-1599 / Ryan Whibbs ; Mesure du temps dans les livres de cuisine du XVIIe siècle: "sensuous technology" et délégation technique / Gianenrico Bernasconi -- The boundaries of a genre. The aping of culinary recipes in magical texts: the case of the Flos Naturarum and the Kitāb al-Istijlāb (Liber de quatuor confectionibus) / Charles Burnett , Liana Saif ; "Qui accipit quod debet et miscet sicut debet, procedit inde quod debet procedere". Les recettes alchimiques médiévales arabes et arabo-latines (IXe-XIIIe siècles) / Sébastien Moureau ; The secrets of cook: 'Tours de Main' and tours de force in the collections of recipes from the twelfth to the seventeenth centuries / Bruno Laurioux ; The role of culinary knowledge in Marsilio Ficino's recommendations of Consilio contro la pestilentia / Wanessa Asfora Nadler ; Between the lines of a recipe book. Cookery, alchemy, cosmetics, metallurgy and medicine in the Renaissance Ferrara (Italy) / Federica Badiali, Pietro Baraldi ; Between the theory and practice of the XVth-century Italian confectionery. Manufacturing sweets in the light of recipes by Quirico de Augustis (1492) / Rafał Hryszko ; Jean Bruyérin-Champier's De re cibaria as a collection of recipes / Wendy Pfeffer ; Recipes from an Italian manuscript of the XVth-century. / Francesca Pucci Donati -- Identity and recipe. The concept of the recipe in ancient China / Françoise Sabban ; La recette de "préparation des tresses" du Kitāb al-ṭabīh̲ et sa similitude avec le pain tressé "challah" des juifs / Hélène Jawhara Piñer ; Le recueil du cuisinier Hotin dans les manuscrits du ménagier de Paris: des recettes "bourguignonnes"? / Yann Morel ; The own and the foreign. Traces of local, regional and national cuisines in medieval and early modern recipes / Barbara Denicolò ; From staple food to regional specialty. Stockfish recipes of the Alpine area from the XVth to the XIXth century / Barbara Denicolò ; From Polish soups to English dough. Designations of origin and their significance in early modern recipes / Marlene Ernst -- Recipes and practices. Les recettes salernitaines entre expérience et théorie / Mireille Ausécache ; À propos d'une recette du Platine en françois / Madeleine Ferrières ; Les experimenta de conjuration des esprits dans un manuscrit Italien de la fin du XVe siècle (Florence, BML, Plut. 89 sup. 38) / Julien Véronèse ; "Chemiatri" di dio: i frati Gesuati, le loro ricette e la distillazione dell'acquavie / Isabella Gagliardi ; Orphelins du savoir-faire: la recette en édition numérique et au laboratoire "Making and Knowing" / Tillmann Taape ; Ps.-Mesue's Antidotarium sive Grabadin and renaissance recipes collections: a preliminary overview of the Fortleben of an authorative pharmaceutical text / Iolanda Ventura ; Fabriquer la couleur: des recettes pour teindre, pour peindre ou pour rêver? / Michel Pastoureau ; Conclusion / Agostino Paravicini Bagliani.
Summary:
"Between the XIIth and the XVIIth centuries, the recipe was one of the most usual ways to spread scientific and technical knowledge as medicine and cookery, alchemy and magic, dyeing, metallurgy and cosmetics in Western Europe as in Islamic and Eastern countries. A large number of recipe books are still preserved in libraries all around the world: for the only western medieval cookery, we can estimate the existing recipes at more than 15.000. One of the most important cultural centers of production was probably the court, as courts of England, France, Burgundy and Savoy and, of course, the papal court at Rome or Avignon. Inspite of some pioneering publications from the interwar and postwar period, this vast field of research has not been the subject of as many works as the importance of recipes in the cultural life of pre-contemporary societies might have led one to expect. The aim of the present volume is to propose a step forward in the scientific study of recipes by privileging the dialogue in a transcultural perspective in the different fields where they are of some importance"-- Back cover.
Series:
Micrologus' library ; 116 Transcultural conferences of the International Union of Academics ; 9 Transcultural conferences of the International Union of Academics ; 9
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.