Du fait de cuisine

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The late medieval cookbook Du fait de cuisine ("On cookery") was written in 1420 in part to compete with the court of Burgundy [1] by Maistre Chiquart, master chef of Amadeus VIII, Duke of Savoy. [2] [3]

The book contained banquet, supper, and curative recipes prepared for the duke, [4] including a dish composed of "a castle made of molded meat paste, adorned with five firebreathing roasted animals, innumerable smaller molded figures, and a fountain spraying rosewater and mulled wine." [5]

A translation of the work from Middle French to English was published in 2010. [6]

Notes

  1. ↑ Plouvier, Liliane (2007). "La gastronomie dans les Pays-Bas méridionaux sous les ducs de Bourgogne : le témoignage des livres de cuisine" . Publications du Centre Européen d'Études Bourguignonnes. 47: 285–306. doi:10.1484/J.PCEEB.2.302299. eISSN   2034-6786. ISSN   1016-4286 . Retrieved 2024-10-20.
  2. ↑ It was edited from the Ms. S 103 Bibliothèque Supersaxo, (in the Bibliothèque cantonale du Valais, Sion, by Terence Scully, "Du fait de cuisine par Maître Chiquart, 1420"Vallesia, 40, 1985.
  3. ↑ Scully, Terence (2010-04-30) [1987]. "'Aucune science de l'art de cuysinerie et de cuysine': Chiquart's du fait de cuisine" . Food and Foodways. 2 (1): 200. doi:10.1080/07409710.1987.9961917. ISSN   0740-9710 . Retrieved 2024-10-20– via Taylor & Francis Online. At the beginning of the 15th century, in the duchy of Savoy, Amadeus VIII employed a kitchen staff of twenty. Two chief cooks had charge of this highly specialized personnel in 1428, and one of them was Master Chiquart Amiczo. It was to Master Chiquart that the duke turned in 1420 to compose a treatise that would contain and preserve for posterity all that this master craftsman Knew about the craft of cookery.
  4. ↑ Hardesty, S. C. (2011). "Du fait de cuisine = On cookery of Master Chiquart (1420)" . Choice . 48 (12): 2331. Retrieved 2024-10-20– via ProQuest.
  5. ↑ Findley, Brooke Heidenreich (2014-01-01). "Review of Du fait de cuisine / On Cookery of Master Chiquart (1420)" . Gastronomica . 14 (1): 84. doi:10.1525/gfc.2014.14.1.84. eISSN   1533-8622. ISSN   1529-3262. JSTOR   10.1525/gfc.2014.14.1.84 . Retrieved 2024-10-20.
  6. ↑ Chiquart, Maître (2010). Du fait de cuisine / On Cookery of Master Chiquart (1420). Medieval and Renaissance Texts and Studies. Vol. 354. Translated by Scully, Terence. Tempe, Arizona: Arizona Center for Medieval and Renaissance Studies. ISBN   978-0-86698-402-7. LCCN   2010043516.
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