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The Viandier of Taillevent : an edition of all extant manuscripts.
This volume is the first to present all four extant manuscripts of the Viandier de Taillevent. The texts of the 220 recipes are in their original French and a complete English translation is provided. Variants between the four manuscripts represent more than a century of modifications in gastronomic...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Ottawa :
University of Ottawa Press,
1988.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 003 | OCoLC | ||
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| 008 | 110725s1988 onc o 000 0 eng d | ||
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| 100 | 1 | |a Scully, Terrence. | |
| 245 | 1 | 4 | |a The Viandier of Taillevent : |b an edition of all extant manuscripts. |
| 260 | |a Ottawa : |b University of Ottawa Press, |c 1988. | ||
| 300 | |a 1 online resource (270 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 505 | 0 | |a Acknowledgements; Introduction; The Viandier of Taillevent: Texts of the Four Manuscripts and Commentary; English Translation of the Viandier; Modernizing the Viandier; Bibliography and Index. | |
| 520 | |a This volume is the first to present all four extant manuscripts of the Viandier de Taillevent. The texts of the 220 recipes are in their original French and a complete English translation is provided. Variants between the four manuscripts represent more than a century of modifications in gastronomic tastes and culinary practices in French seigneurial life. The commentary and notes trace the significance of these modifications and indicate the influence the Viandier exercised on more recent cookery books throughout Europe. This critical edition also includes a glossary and a bibliography. In ad. | ||
| 588 | 0 | |a Print version record. | |
| 590 | |a JSTOR |b Books at JSTOR Demand Driven Acquisitions (DDA) | ||
| 590 | |a JSTOR |b Books at JSTOR All Purchased | ||
| 650 | 0 | |a Cooking, French |v Early works to 1800. | |
| 650 | 7 | |a COOKING |x History. |2 bisacsh | |
| 650 | 7 | |a Cooking, French |2 fast | |
| 655 | 7 | |a Early works |2 fast | |
| 776 | 0 | 8 | |i Print version: |a Scully, Terrence. |t Viandier of Taillevent : An edition of all extant manuscripts. |d Ottawa : University of Ottawa Press, ©1988 |z 9780776601748 |
| 856 | 4 | 0 | |u https://jstor.uam.elogim.com/stable/10.2307/j.ctt1bmzpff |z Texto completo |
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