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Diet --- Cookery --- Cookery, Middle Eastern. --- Cookery, Medieval. --- Cookery, Arab.
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Cookery, French --- -Cookery, Medieval --- Food habits --- -History --- History
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Cookery, French --- -Cookery, Medieval --- Food habits --- -Eating --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Diet --- Nutrition --- Oral habits --- Cookery, Medieval --- Medieval cooking --- French cooking --- History --- Cooking, French --- Cooking, Medieval --- Cooking [French ] --- France --- Civilization [Medieval ]
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La cuisine médiévale est un monde que nous avons perdu. De ses saveurs, de ses odeurs, de ses couleurs, nous ne savons que ce que nous en disent des réceptaires conservés en grand nombre. Souvent évoqués mais mal connus, ils attendent encore d'être scrutés et disséqués par les historiens de l'alimentation. A condition toutefois qu'on sache en reconnaître les intentions, les usages et les limites. C'est autour de 1300 qu'apparaissent simultanément, du Danemark à l'Italie, les premiers livres de cuisine de l'Occident chrétien. Conçus par des maîtres-queux au service de grands princes, ces brefs mémentos s'adressent d'abord aux maîtres d'hôtel. Mais, tout au long des XIVe et XVe siècles, les copies se multiplient et de nouveaux recueils prennent le relais, ouverts aux spécialités régionales, aux modes de l'instant ou aux goûts de lecteurs plus modestes. Souvent uniques, perpétuellement mouvants, ils ne s'en rattachent pas moins à des modèles, à des traditions qui méritent un débrouillement scrupuleux. De ce point de vue, le Viandier constitue le parangon de la littérature culinaire médiévale. Attribué par ses contemporains à un cuisinier royal, Guillaume Tirel dit Taillevent, il fut un véritable best-seller, prolongé par l'impression jusqu'en plein XVIIe siècle. Mais la cuisine d'exception dont il témoigne n'avait pas toujours vocation à être mise en œuvre. Lu et rêvé au moins autant que pratiqué, le livre de cuisine, tout comme aujourd'hui, passait sans cesse de la table à la bibliothèque.
Housekeeping --- anno 1200-1499 --- France --- Cookery [Medieval ] --- Cuisine [Médievale ] --- Cuisine médievale --- Keuken [Middeleeuwse ] --- Kookkunst [Middeleeuwse ] --- Middeleeuwse keuken --- Middeleeuwse kookkunst --- Cooking, Medieval --- Home economics --- Cuisine médiévale --- Economie domestique --- Early works to 1800 --- Ouvrages avant 1800 --- Cookery, Medieval. --- Books --- History --- -Cookery, Medieval --- Cookery, Medieval --- Medieval cooking --- Library materials --- Publications --- Bibliography --- Cataloging --- International Standard Book Numbers --- -Alimentation --- Histoire --- Moyen-âge --- -Books --- -Housekeeping --- Cuisine médiévale --- Alimentation --- Cooking, Medieval. --- Books - History - 400-1450. --- recette --- livre de cuisine --- littérature culinaire --- tradition culinaire --- alimentation --- cuisine
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Cookery --- Food habits --- Cookery, Medieval. --- History --- Cookery, Medieval --- -Food habits --- -Eating --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Diet --- Nutrition --- Oral habits --- Medieval cooking --- -History --- Cooking --- Cooking, Medieval. --- -Cookery, Medieval --- Cooking, Medieval --- Eating --- Cuisine --- Food preparation --- Home economics --- Cookbooks --- Dinners and dining --- Food --- Gastronomy --- Table --- Food science --- Cookery - Europe - History - To 1500. --- Food habits - Europe - History - To 1500.
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Cooking, French --- Cooking, Medieval --- Gastronomy --- Cookery, Medieval --- Medieval cooking --- History --- Paris (France) --- Social life and customs. --- History of civilization --- History of France --- anno 1300-1399 --- Paris
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Shedding light on the process of writing and translating, In Translation is an invaluable addition to the study of Canadian writing and to the literature on these two important figures.
Translating and interpreting. --- Interpretation and translation --- Interpreting and translating --- Language and languages --- Literature --- Translation and interpretation --- Translators --- Translating --- Roy, Gabrielle, --- Marshall, Joyce --- Cookery. --- Cookery, Medieval. --- Cookery, Medieval --- Medieval cooking --- Cooking. --- Cooking, Medieval. --- Cookery --- Cuisine --- Food preparation --- Home economics --- Cookbooks --- Dinners and dining --- Food --- Gastronomy --- Table --- Marshall, Joyce, --- Carbotte, Gabrielle Roy,
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History of the Netherlands --- anno 1400-1499 --- Rijnwaarden --- Cooking, Dutch --- Lobith (Netherlands) --- Social life and customs --- 839.3 "14" --- 392.8 --- Cookery, Dutch --- -Cookery, Medieval --- Cookery, Medieval --- Medieval cooking --- Dutch cooking --- Nederlandse literatuur--?"14" --- Culinaire gewoonten. Eetgewoonten. Drinkgewoonten. Vasten. Tafeletiquette. Maaltijden. Kannibalisme --- Early works to 1800 --- -Social life and customs --- Cookery, Medieval. --- Cooking, Medieval. --- Early works to 1800. --- Social life and customs. --- 392.8 Culinaire gewoonten. Eetgewoonten. Drinkgewoonten. Vasten. Tafeletiquette. Maaltijden. Kannibalisme --- Cooking, Medieval --- Lobit, Netherlands --- Lobit (Netherlands) --- Cooking, Dutch - Early works to 1800 --- Lobith (Netherlands) - Social life and customs
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