Libellus de arte coquinaria

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Libellus de arte coquinaria MS K incipit

Libellus de arte coquinaria is a medieval cookbook written in the 13th century. The title translates to "Little Book on the Art of Cooking" in Latin. This work is one of the earliest known collections of recipes from the Middle Ages, providing valuable insights into the culinary practices and food culture of the time.

Content

The Libellus de arte coquinaria contains a variety of recipes that reflect the medieval cuisine of Europe. The recipes include instructions for preparing meats, fish, vegetables, and various types of sauces. The cookbook also provides guidance on the use of spices and herbs, which were highly valued in medieval cooking for their flavor and preservative qualities.

Historical Context

The Libellus de arte coquinaria was written during a period when feudalism was the dominant social system in Europe. The cuisine of the time was heavily influenced by the availability of local ingredients and the trade routes that brought exotic spices and foods from distant lands. The cookbook offers a glimpse into the diet of the nobility and the wealthy, who had access to a wider variety of ingredients compared to the peasantry.

Significance

The Libellus de arte coquinaria is significant for several reasons:

• It is one of the earliest known cookbooks, predating other famous works such as the Forme of Cury and Le Viandier.
• It provides a detailed look at the culinary techniques and ingredients used in medieval Europe.
• It offers insights into the social and cultural aspects of food during the Middle Ages.

Recipes

Some of the notable recipes included in the Libellus de arte coquinaria are:

• Roast meats with various sauces.
• Fish dishes prepared with herbs and spices.
• Vegetable stews and pottages.
• Pastries and desserts.

Manuscripts and Editions

The original manuscripts of the Libellus de arte coquinaria are held in various libraries and archives across Europe. Over the centuries, the cookbook has been transcribed and translated into several languages, making it accessible to a wider audience of culinary historians and enthusiasts.

See Also

• Medieval cuisine
• Forme of Cury
• Le Viandier
• Cookbook
• History of cooking