Libri de re culinaria aevo litterarum renatarum scripti

Hic habes indicem librorum de re culinaria qui aevo litterarum renatarum scripti sunt in Europa.

Praecepta culinaria[recensere | fontem recensere]

saec. XV : Ibn al-Mubarrad, Kitāb al-Ṭibāḫa (Charles Perry, "Kitāb al-Ṭibāḫa: a fifteenth-century cookbook" in Maxime Rodinson, A. J. Arberry, Charles Perry, Medieval Arab Cookery [Totnes: Prospect Books, 2001] p. 473
saec. XV ineunte : Ancient Cookery (A Collection of Ordinances and Regulations for the Government of the Royal Household (Londinii: Societas Antiquariorum Londinensis 1790) pp. 423-473 (Textus apud Google Books); Richard Warner, Antiquitates culinariae (Londinii, 1791) (Textus apud Google Books))
saec. XV ineunte : Le Viandier: manuscriptum Vaticanum
c. 1420 : Liber cure cocorum (Richard Morris, ed., Liber cure cocorum [Londinii: Philological Society, 1862] Textus
c. 1420 : Potages dyvers I (British Library, MS Harl. 279, c.1420) (Thomas Austin, ed., Two Fifteenth-Century Cookery Books [EETS OS. 91] 1888, pp. 5-56) Textus
c. 1420 : Chiquardus, Du fait de cuisine (Terentius Scully, ed., "Du fait de cuisine par Maistre Chiquart, 1420" in Vallesia [1985] pp. 101-231)
ante 1431 : Iohannes de Bockenheim, Registrum coquinae MS BNF latin 7054 Editio
1430/1440 : BL MS Harleianus 279 Textus
c. 1440 : Potages dyvers II (British Library, MS Harl. 4016, c.1440) (Thomas Austin, ed., Two Fifteenth-Century Cookery Books [EETS OS. 91] 1888, pp. 69-107) Textus
Magister Eberhardus (ducis Henrici XVI Bavariensis coquus): Kochbuch Meister Eberhards (ante 1450)
Vivendier (liber saeculo XV medio scriptus)
Recueil de Riom (liber saeculo XV medio scriptus)
Le Viandier "de Taillevent" (MS. Mazarinus)
Magister Martinus (cardinalis Ludovici Trevisani coquus): Libro de arte coquinaria (c. 1465)
A Noble Boke off Cookry (post 1467)
Robertus de Nola (regis Ferdinandi I Neapolitani coquus): Libre del coch (c. 1477)
Il cuoco Napoletano (liber scriptoris incogniti saeculo XV exeunte scriptus)
Ioannes de Rosselli, Epulario (1517)
Livre fort excellent de cuisine (1542; reimpressum 1555)
Petit Traîté contenant la manière pour faire toutes confitures (1545; variis titulis reimpressum 1558, 1590) (editio 1590 apud Google Books)
A proper newe booke of cokerye (1545)
Christophorus de Messisbugo (domi Estensis senescalcus): Banchetti (1549) (Textus apud Google Books) (Editio 1560 apud Google Books)
Sabina Welserin, Kochbuch (1553)
Maria Stenglerin, Kochbuch (1554)
Michael Nostradamus, Excellent et moult utile opuscule (1555; reimpressum 1556, 1557, 1560) Editio 1556 apud Gallica
Conradus Gesnerus, ed.; Iodocus Willichius, Ars magirica, hoc est, coquinaria; Iacobus Bifrons, De operibus lactariis epistola (1563) Textus
Bartholomaeus Scappi (pontificum coquus): Opera (1570)
Marx Rumpolt (archiepiscopi electoris Daniel Brendel von Homburg coquus): Ein new Kochbuch (1581)
Ioannes Partridge, The treasury of commodious conceits and hidden secrets (1573)
A. W., A Book of Cookrye (1584)
Thomas Dawson, The Good Housewife's Jewel (1585)
The Good Housewife's Treasury (1588)
The Good Huswifes Handmaide for the Kitchin (1594)
Anna Weckerin, Ein köstlich new Kochbuch (1596)
Didacus Granado^(es), Libro del arte de cozina (1599; 1614 reimpressum) Editio 1614 apud Internet Archive
Hugo Plat, Delights for Ladies (1602)
Lancelot de Casteau (principum trium Leodicensium coquus): Ouverture de cuisine (1604)
Dominicus Hernández de Maceras^(es), Libro del arte de cozina (1607) Textus alius^{[nexus deficit]}
A Closet for Ladies and Gentlewomen (1608)
Mrs. Sarah Longe her Receipt Booke (manuscriptus c. 1610)
Franciscus Martínez Motiño^(es) (regis Hispanici Philippi III coquus), Arte de cozina, pasteleria, vizcocheria y conserveria (1611; saepe reimpressum) (Textus apud Google Books) Editio 1637 apud Internet Archive
Ioannes Murrell, A New Booke of Cookerie (1615)
Ioannes Murrell, The Ladies' Practice (1621)

Libri de re cibaria[recensere | fontem recensere]

Bartholomaeus Platina, De honesta voluptate et valetudine (1474/1475)
Panthaleo de Conflentia, Summa lacticiniorum (1477)
Desiderius Christol, interpr., Platyne en françoys (1505)
Wynkyn de Worde, The Book of Carving (1508)
Carolus Stephanus, De nutrimentis (1550)
Iacobus Bifrons, "Epistola de caseis et operibus lactariis" (1556)
Ioannes Bruyerinus Campegius, De re cibaria (1560)
Dominicus Romoli, La singolare dottrina (1560)
Ludovicus Nonnius, Ichtyophagia, sive De piscium esu commentarius (1616)

Libri de re domestica[recensere | fontem recensere]

Iohannes Sulpitius Verulanus, Carmen iuvenile de moribus in mensa servandis Editio 1500 apud Gallica
Gervasius Markham, The English Housewife (1615)

Bibliographia[recensere | fontem recensere]

Ken Albala, Eating right in the Renaissance. Berkeley: University of California Press, 2002
Ken Albala, The banquet: dining in the great courts of late Renaissance Europe. Urbana: University of Illinois Press, 2007
Alain Girard, "Du manuscrit à l'imprimé: le livre de cuisine en Europe aux XV et XVI siècles" in Jean-Claude Margolin, Robert Sauzet, edd., Pratiques et discours alimentaires à la Renaissance (Paris: Maisonneuve et Larose, 1982)
W. Carew Hazlitt, Old Cookery Books and Ancient Cuisine. Londinii, 1902 Textus apud gutenberg.org
Bruno Laurioux, Le règne de Taillevent. Lutetiae: Publications de la Sorbonne, 1997 Textus
Bruno Laurioux, "Le latin de la cuisine" in Monique Goullet, Michel Parisse, edd., Les Historiens et le latin médiéval (Lutetiae: Editions de la Sorbonne, 2001. ISBN 9782859444204
Henry Notaker, Printed Cookbooks in Europe 1470-1700. New Castle: Oak Knoll, 2010.

Nexus interni

Nexus externi[recensere | fontem recensere]