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Viandier of Taillevent: An Edition of All Extant Manuscripts by Terrence Scully

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eBay item number:282877161504
Last updated on 06 Apr, 2024 12:58:49 BSTView all revisionsView all revisions

Item specifics

Condition
New: A new, unread, unused book in perfect condition with no missing or damaged pages. See the ...
Publication Date
1988-01-01
Pages
270
ISBN
9780776601748

About this product

Product Identifiers

Publisher
University of Ottawa Press/Les Presses DE L'universite D'ottawa
ISBN-10
0776601741
ISBN-13
9780776601748
eBay Product ID (ePID)
2688613

Product Key Features

Book Title
Viandier of Taillevent : an Edition of All Extant Manuscripts
Number of Pages
270 Pages
Language
English
Topic
Medieval, History
Publication Year
1988
Genre
Cooking, Literary Collections
Author
Terrence Scully
Format
Hardcover

Dimensions

Item Height
1 in
Item Weight
23.7 Oz
Item Length
9 in
Item Width
6 in

Additional Product Features

Intended Audience
Scholarly & Professional
TitleLeading
The
Synopsis
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 addition, selected recipes have been adapted for modern use and arranged in a menu for six people. Published in English., 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 addition, selected recipes have been adapted for modern use and arranged in a menu for six people.

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