Two Anglo-Norman Culinary Collections Edited from British Library Manuscripts Additional 32085 and Royal 12.C.xii

Hieatt, Constance B.; Jones, Robin F.

doi:10.2307/2853971

Cited by 6 publications

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“…Two Anglo-Norman culinary collections, one from late thirteenth century; the other from 1320-40, the latter translated into English in a work now known as the Diversa cibaria, illustrate the importance of colour in dishes. 36 The second work, contained in London, British Library, MS Royal 12 C XII, has 32 recipes: all bar two contain references to colour. Some of those references are in the name of the dish: it famously starts with three, 'Blanc desirre', 'Vert desirree' and 'Aneserre', literally 'white food of Syria', 'green food of Syria' and 'yellow food of Syria'.…”

Section: The Chronology and Origins Of Recipes For Coloured Foodmentioning

confidence: 99%

Medieval food and colour

Woolgar

2017

Journal of Medieval History

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For medieval people, colour provided important information about the nature of objects, and that was no less true of what they ate than of anything else. On one level colour might expose moral and spiritual connotations, on another it might offer indications of characteristics of a foodstuff according to medieval humoral theories. Moreover, it was to form an important element in the elite cuisine that developed across Europe from 1200 and perhaps earlier. Display was a crucial part of this cuisine, and this paper demonstrates how and why it was employed, and the ways in which these culinary practices were emulated elsewhere in society. Recipes instructed cooks in colouring dishes, and in ways of adding verisimilitude to made dishes. Heraldic colours and designs were employed for 'subtleties', the set pieces that came to table with wider messages. There were general cultural associations between colours and culinary preparations, and some types of dish show common patterns of colouring. However fleeting the colours of foodstuffs, they offer a further dimension to our understanding of meals, the material culture of dining and medieval mentalities.

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Section: The Chronology and Origins Of Recipes For Coloured Foodmentioning

confidence: 99%

Medieval food and colour

Woolgar

2017

Journal of Medieval History

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“…II y a quelques annees la publication de deux collections culinaires trouvees dans la British Library (Heiatt/Jones 1986;Wolf 1994) a donne un apergu d'une cuisine anglaise hautement raffinee. Jusqu'ä present on ne connait rien de pareil en France a cette epoque: les editeurs americains de la collection constatent meme que «the Anglo-Norman recipes make considerable use of fruits and flowers which are not to be found in any medieval French recipe, and they are usually far more specific and discriminating in suggesting the spicing of different dishes» (860).…”

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Glanures lexicologiques dans des documents des 14e et 15e siècles provenant de l'évêché de Durham

Rothwell¹

2000

Zeitschrift Für Romanische Philologie (ZrP)

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The Mongol Invasions Between Epistolography and Prophecy: The Case of the Letter “Ad Flagellum,” C. 1235/36–1338

Grant

2018

Traditio

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This is a study of an apocalyptic Latin letter (incipit“Ad flagellum humani generis”), surviving in manuscripts from the mid-thirteenth to fourteenth centuries, that describes an apparent aggressive invasion of an ascetic army in the distant East, led by a figure claiming to be Christ and bearing a new volume of scripture. This article offers the first comprehensive study of the letter's manuscript tradition and presents a new critical edition of the text. It argues that this letter was composed in the crusader Kingdom of Jerusalem sometime in the years 1235–36 as a response to intelligence brought by eastern Christian envoys (quite possibly from Georgia or Greater Armenia) concerning the second wave of Mongol invasions in Transcaucasia. These envoys had spent some time in the presence of a Mongol army, possibly that of the general Chormaghan, receiving an edict that probably demanded their submission and stated the Mongols’ divine right to universal domination. This edict, accompanied by other information, was ultimately translated into Latin for the benefit of the authorities of the Kingdom of Jerusalem. These authorities interpreted both the edict and the oral and/or written intelligence that the eastern Christian envoys delivered within the intellectual framework of Latin Christianity. This particular interpretation was then written into a letter that was sent to Western Europe, where it circulated probably quite widely for around a century. Crusade theorists’ need for intelligence about the Middle and Far East, together with the vogue of apocalyptic prophecy in the later Middle Ages, encouraged the continued copying of the text.

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Two Anglo-Norman Culinary Collections Edited from British Library Manuscripts Additional 32085 and Royal 12.C.xii

Cited by 6 publications

References 0 publications

Medieval food and colour

Medieval food and colour

Glanures lexicologiques dans des documents des 14e et 15e siècles provenant de l'évêché de Durham

The Mongol Invasions Between Epistolography and Prophecy: The Case of the Letter “Ad Flagellum,” C. 1235/36–1338

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