How to Cook an Early French Peacock: De Observatione Ciborum - Roman Food for a Frankish King (Bilingual Second Edition)
()
Currently unavailable
Currently unavailable
About this ebook
Is Anthimus' work "the oldest European medieval cookbook"? Well, it IS six centuries older than a twelfth century book that has recently been touted as exactly that. In fact, neither is exactly a cookbook; both are works on health which happen to include recipes.
No cookbook has survived from the first centuries of France, when the Merovingian Franks invaded Gaul and founded what become known as "The Kingdom of the Franks" - Francia. But in the sixth century an Ostrogoth king sent a Byzantine physician to one of the Frankish courts where the food, being for the rich, was essentially Roman. Anthimus, the physician/ambassador, wrote his host a long letter on diet - De Observatione Ciborum - intended mainly for medical purposes (and so a "dietetic") but outlining in a number of cases how to prepare the food in question. Most of the food Anthimus mentions shows Roman influence, but he also mentions specific Byzantine and Frankish specialties.
Though the most well-known medieval food remains that of Taillevent and the fourteenth century, this too was medieval food, but from a far earlier century, when the Roman influence was still strong. This work has been called "the first French book of cookery".
This new edition of this very rare work is now BILINGUAL and includes additional notes on Anthimus' work as both a Roman and a medieval cookbook. The work also provides an overview of the cuisine the work addresses, an introduction to the very concept of a "dietetic" and comparisons of others with Anthimus' own, a list of Anthimus' remedies for specific ailments and an overview of his ideas and approach.
Would you like to prepare your own Frankish-Roman meal? The translation itself is followed by notes and a number of modern recipes ("redactions") based on Anthimus' instructions. These range from the very simple - stewed quinces - to the complex - beaten egg whites steamed in various liquids and beef stewed in vinegar and honey with spices. Suggested courses are even outlined for both modern and Roman-style meals.
The information Anthimus preserved is extraordinarily rare and his wonderfully informative work should equally interest historical cooks, medievalists and students of Roman food. This edition now makes it readily available to a wider audience.
Jim Chevallier
Jim Chevallier is a food historian who has been cited in "The New Yorker", "The Smithsonian" and the French newspapers "Liberation" and "Le Figaro", among other publications. CHOICE has named his "A History of the Food of Paris: From Roast Mammoth to Steak Frites" an Outstanding Academic Title for 2019. His most recent work is "Before the Baguette: The History of French Bread". He began food history with an essay on breakfast in 18th century France (in Wagner and Hassan's "Consuming Culture in the Long Nineteenth Century") in addition to researching and translating several historical works of his own. He has been both a performer and a researcher, having worked as a radio announcer (WCAS, WBUR and WBZ-FM), acted (on NBC's "Passions", and numerous smaller projects). It was as an actor that he began to write monologues for use by others, resulting in his first collection, "The Monologue Bin". This has been followed by several others over the years.
Read more from Jim Chevallier
Monologues for Teens and Twenties (2nd edition) Rating: 0 out of 5 stars0 ratingsSuicide Monologues for Actors and Others Rating: 0 out of 5 stars0 ratingsThe Monologue Bin Rating: 2 out of 5 stars2/5Thirty Monologues for Teens Rating: 5 out of 5 stars5/5Before the Baguette: The History of French Bread Rating: 0 out of 5 stars0 ratingsBULLIES: Monologues on Bullying For Teens and Adults Rating: 0 out of 5 stars0 ratingsAugust Zang and the French Croissant: How Viennoiserie Came to France Rating: 0 out of 5 stars0 ratingsBread, Pastry and Sweets in Old Regime France Rating: 0 out of 5 stars0 ratingsParis Poems Rating: 3 out of 5 stars3/5About the Baguette: Exploring the Origin of a French National Icon Rating: 5 out of 5 stars5/5The Old Regime Police Blotter I: Bloodshed, Sex & Violence In Pre-Revolutionary France Rating: 5 out of 5 stars5/5Feasting with the Franks Rating: 0 out of 5 stars0 ratingsA Tour of Two Cities: 18th Century London and Paris Compared Rating: 0 out of 5 stars0 ratingsHow To Cook A Peacock: Le Viandier: Medieval Recipes From The French Court Rating: 5 out of 5 stars5/5Feasts and All Their Finery: Elegant Dining in Old Regime France Rating: 0 out of 5 stars0 ratingsApres Moi le Dessert: A French Eighteenth Century Model Meal Rating: 5 out of 5 stars5/5Beer, Cider and Spirits in Old Regime France Rating: 5 out of 5 stars5/5How to Cook an Early French Peacock: De Observatione Ciborum - Roman Food for a Frankish King (Bilingual Third Edition) Rating: 0 out of 5 stars0 ratings
Related to How to Cook an Early French Peacock
Related ebooks
Tacuinum De Coquina: Medieval Italian Cookery Manual Rating: 0 out of 5 stars0 ratingsFeasting with the Franks Rating: 0 out of 5 stars0 ratingsKuchenmaistrey Rating: 0 out of 5 stars0 ratingsCulture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe Rating: 5 out of 5 stars5/5Cookery and Dining in Imperial Rome Rating: 0 out of 5 stars0 ratingsRechercheÌ EntreÌes - A Collection of the Latest and Most Popular Dishes Rating: 0 out of 5 stars0 ratingsLuncheon and Dinner Sweets, Including the Art of Ice Making Rating: 0 out of 5 stars0 ratingsThe Culinary Crescent: A History of Middle Eastern Cuisine Rating: 4 out of 5 stars4/5Eggs, Cheese and Butter in Old Regime France: Le Grand d'Aussy's History of French Food, #3 Rating: 5 out of 5 stars5/5Bread, Pastry and Sweets in Old Regime France Rating: 0 out of 5 stars0 ratingsEmergency Dinners - The Amateur Cook's Manual Rating: 5 out of 5 stars5/5Guess Who's Coming To Dinner: Feasting Rituals in the Prehistoric Societies of Europe and the Near East Rating: 0 out of 5 stars0 ratingsFeasts and All Their Finery: Elegant Dining in Old Regime France Rating: 0 out of 5 stars0 ratingsRecipes and Dreams from an Italian Life Rating: 4 out of 5 stars4/5Field Guide to the Wild Flowers of the Western Mediterranean, Second Edition Rating: 0 out of 5 stars0 ratingsThe Making of a Mediterranean Emirate: Ifriqiya and Its Andalusis, 12-14 Rating: 0 out of 5 stars0 ratingsCheese, Pears, and History in a Proverb Rating: 3 out of 5 stars3/5World Checklist of Palms Rating: 0 out of 5 stars0 ratingsSpices, Scents and Silk: Catalysts of World Trade Rating: 0 out of 5 stars0 ratingsIn Pursuit of Garlic: An Intimate Look at the Divinely Odorous Bulb Rating: 3 out of 5 stars3/5Oyster Delight Rating: 0 out of 5 stars0 ratingsThe Pharaoh's Kitchen: Recipes from Ancient Egypts Enduring Food Traditions Rating: 3 out of 5 stars3/5Old Cookery Books and Ancient Cuisine Rating: 0 out of 5 stars0 ratingsSavoring the Past: The French Kitchen and Table from 1300 to 1789 Rating: 0 out of 5 stars0 ratingsCumin, Camels, and Caravans: A Spice Odyssey Rating: 4 out of 5 stars4/5Let the Meatballs Rest: And Other Stories About Food and Culture Rating: 0 out of 5 stars0 ratingsAncient Recipes for Modern Kitchens Rating: 5 out of 5 stars5/5The Still-Room Rating: 0 out of 5 stars0 ratingsThe Good Wife's Guide (Le Ménagier de Paris): A Medieval Household Book Rating: 4 out of 5 stars4/5Food, Texts, and Cultures in Latin America and Spain Rating: 0 out of 5 stars0 ratings
Ancient History For You
The Republic by Plato Rating: 4 out of 5 stars4/5The Immortality Key: The Secret History of the Religion with No Name Rating: 5 out of 5 stars5/5Troy: The Greek Myths Reimagined Rating: 4 out of 5 stars4/5The Iliad of Homer Rating: 4 out of 5 stars4/5Mythos Rating: 4 out of 5 stars4/5Heroes: The Greek Myths Reimagined Rating: 4 out of 5 stars4/5The Ancient Guide to Modern Life Rating: 5 out of 5 stars5/5Visionary: The Mysterious Origins of Human Consciousness (The Definitive Edition of Supernatural) Rating: 5 out of 5 stars5/5Oh My Gods: A Modern Retelling of Greek and Roman Myths Rating: 4 out of 5 stars4/5Bullies and Saints: An Honest Look at the Good and Evil of Christian History Rating: 4 out of 5 stars4/5The Egyptian Book of the Dead: The Complete Papyrus of Ani Rating: 5 out of 5 stars5/5America Before: The Key to Earth's Lost Civilization Rating: 3 out of 5 stars3/5The Art of Living: The Classical Mannual on Virtue, Happiness, and Effectiveness Rating: 4 out of 5 stars4/5Holy Bible: From the Ancient Eastern Text Rating: 4 out of 5 stars4/5When God Had a Wife: The Fall and Rise of the Sacred Feminine in the Judeo-Christian Tradition Rating: 4 out of 5 stars4/5Sex and Erotism in Ancient Egypt Rating: 4 out of 5 stars4/5Histories Rating: 4 out of 5 stars4/5"America is the True Old World" Rating: 4 out of 5 stars4/5The Histories Rating: 5 out of 5 stars5/5Paul: A Biography Rating: 4 out of 5 stars4/5The Egyptian Book of the Dead Rating: 3 out of 5 stars3/5The Chalice and the Blade: Our History, Our Future---Updated With a New Epilogue Rating: 5 out of 5 stars5/5The History of the Peloponnesian War: With linked Table of Contents Rating: 4 out of 5 stars4/5The Practicing Stoic: A Philosophical User's Manual Rating: 5 out of 5 stars5/5History of the Jews Rating: 4 out of 5 stars4/5Greek Mythology Explained: A Deeper Look at Classical Greek Lore and Myth Rating: 4 out of 5 stars4/5The Hero Rating: 3 out of 5 stars3/5How to Survive in Ancient Egypt Rating: 4 out of 5 stars4/5
Reviews for How to Cook an Early French Peacock
0 ratings0 reviews