Atenas

The sources of the Histoire of the Cuisine Médiévale are varied: réceptaires handwritten (in particular the famous Viandier : traditionally allotted to the Master queu of Charles V, Taillevent, his handwritten tradition goes back to the beginning of XIVe century, with a manuscript preserved at the communal library of Sion, whose B. Laurioux thinks that it could belong to the famous surgeon Henri de Mondeville), countable sources of XIVe and XVe centuries, texts concerned with the domestic economy (celebrates it Ménagier of Paris , written by a middle-class man of Paris of the end of XIVe century for submission to his wife and who contains, inter alia, of many receipts), of dietetics, literary texts (e.g the Songe of Hell , composed by Raoul de Houdenc in XIIIe century, and which tells a banquet cannibal chaired by the Devil; but especially French tale in verse, cf Daniele Alexandre-Can and Marie-Therese Lorcin, daily life at the time of the French tale in verse , Picardy, Paris), posterior iconography with Ca 1330, normative texts etc

The scientific interest for the history of the medieval kitchen is relatively recent. Jean-Louis Flandrin is initially interested there (after having inaugurated the history of sexuality), and some historians resulting from his seminar continue, exceed its work. Bruno Laurioux (University of Versailles-Saint-Quentin) in particular insists on the possibility, and the need for a qualitative history of the medieval food. For a course historiographic of the subject, to see the communication of Odile Redon and Bruno Laurioux with the conference in homage to Jean-Louis Fleming ( the Desire and the taste , 2005).

See too

Internal bonds

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