Agricultural and Biological Sciences
4 years ago

French culinary manuscript reveals centuries of evolving gastronomic tastes in Europe.

University of Ottawa Press eBooks
The viandier of Taillevent : an edition of all extant manuscripts
ca. Taillevent, Terence Scully

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The article presents four old French manuscripts of a cookbook called the Viandier de Taillevent. It includes 220 recipes in French with English translations. The differences in recipes show changes in French cooking over time. The book influenced later cookbooks in Europe. The edition also has a glossary, bibliography, and modernized recipes for six people.