A list of texts freely available online relating to medieval food and cooking. Texts with the date marked in green are from the years 800 to 1500 - the approximate range of the medieval period in Europe. Other texts are included here for their value in researching medieval cuisine.
Title | Author | Language | Source Type | |
---|---|---|---|---|
13th c. |
Le Régime du corps
|
Aldobrandino da Siena (Aldebrandin de Sienne) T. Gloning (transcr.) |
FRM / FRE | transcription / translation |
13th c. |
Le Régime du corps
|
Aldobrandino da Siena (Aldebrandin de Sienne) T. Gloning (transcr.) |
FRM | transcription |
1300 |
Enseignements
(Bibl. Nationale Ms. Lat. 7131) |
A. Englebert (trans.) |
FRM / FRE | transcription / translation |
1300 |
Enseignements
(Bibl. Nationale Ms. Lat. 7131) |
D. Myers (trans.) |
ENG | translation |
1300 |
Enseignements
(Bibl. Nationale Ms. Lat. 7131) |
G. Lozinski (ed.) T. Gloning (transcr.) |
FRM | transcription |
1300 |
Enseignements
(Bibl. Nationale Ms. Lat. 7131) |
Sato Yoshinori (trans.) |
JPN | translation |
~1300 |
Le Viandier de Taillevent
(Bibliothéque cantonale du Valais, Sion, S 108) |
A. Englebert (trans.) |
FRM / FRE | transcription / translation |
~1300 |
Le Viandier de Taillevent
(Bibliothéque cantonale du Valais, Sion, S 108) |
P. Aebischer (ed.) |
FRM | transcription |
~1350 |
Le Viandier de Taillevent
(Manuscrit du Vatican) [web archive] |
Sato Yoshinori (trans.) |
JPN | translation |
~1350 |
Le Viandier de Taillevent
(Manuscrit du Vatican) |
J. Pichon, G. Vicaire (eds.) T. Gloning (transcr.) |
FRM | transcription |
~1350 |
Le Viandier de Taillevent
(Manuscrit du Vatican) |
J. Pichon, G. Vicaire (eds.) |
FRM | facsimile |
~1350 |
Le Viandier de Taillevent
(Manuscrit du Vatican) |
J. Prescott (trans.) |
ENG | translation |
~1393 |
Le Ménagier de Paris
|
J. Pichon (ed.) |
FRM | facsimile |
~1393 |
Le Ménagier de Paris
|
J. Pichon (ed.) |
FRM | transcription |
~1393 |
Le Menagier de Paris
|
J. Hinson (trans.) |
ENG | translation |
~1393 |
Le Menagier de Paris
|
Sato Yoshinori (trans.) |
JPN | translation |
1420 |
Du fait de cuisine
|
A. Englebert (trans.) |
FRM / FRE | transcription / translation |
1420 |
Du fait de cuisine
|
E. Cook (trans.) |
ENG | translation |
1420 |
Du fait de cuisine
|
Sato Yoshinori (trans.) |
JPN | translation |
1425 |
Le vivendier de Kessel
|
A. Englebert (trans.) |
FRM / FRE | transcription / translation |
1466 |
Le Recueil de Riom
(Paris B.N. Latin 6707) |
J. Soucy (trans.) |
FRM / ENG | transcription / translation |
1485 |
Viandier
|
J. Pichon, G. Vicaire (eds.) T. Gloning (transcr.) |
FRM | transcription |
1496 |
Le cuisinier Taillevent
(ms BNF) |
A. Englebert (trans.) |
FRM / FRE | transcription / translation |
1496 |
Le cuisinier Taillevent
(ms BNF) |
M. Havard (ed.) |
FRM | facsimile |
1555 |
Livre fort excellent de cuysine
|
Taillevent |
FRM | facsimile |
1604 |
Ouverture de Cuisine
|
D. Myers (trans.) |
ENG | translation |
1604 |
Ouverture de Cuisine
|
T. Gloning (transcr.) |
FRM | transcription |
1651 |
Le cuisinier françois
|
Pierre La Varenne |
FRM | facsimile |
1655 |
La Pastissier François
|
(unknown) |
FRM | facsimile |
1655 |
Les délices de la campagne
|
Nicolas de Bonnefons |
FRM | facsimile |
1660 |
Le Nouveau Cuisinier
|
Pierre David |
FRM | facsimile |
Languages are indicated using the 3-letter ISO Language Codes .
ARA = Arabic
CAT = Catalan
DAN = Danish
DEU = German
DUM = Dutch, Middle (ca. 1050-1350)
ENG = English
ENM = English, Middle (ca. 1100-1500)
FRE = French
FRM = French, Middle (ca. 1400-1600)
ITA = Italian
RUS = Russian
SPA = Spanish
XNO = Anglo-Norman