J-1 Cooking Workshop

We are proud and happy to present our cooking workshops! From theory to practice : we have tried many of these recipes from the past for you. Now it’s your turn to enrich the exchange with questions and comments!

Four teams offer you their own interpretation of Medieval Cuisine:

1. CoReMA France : Bruno Laurioux and Fabian Mullers

“Les Recettes de CoReMA” (CoReMA Recipes) is one of the video series created by the program CoReMA (Cookery Recipes of the Middle Ages) and published on YouTube. During the Symposium three of them will be shown and discussed.

1. A “Cameline sauce as in Tournai” taken from the Mesnagier de Paris. We discuss here the choice of wine (red of white?) and the use of sugar: how they change the taste of this sauce, one of the most popular in Middle Ages.

2. The “Pie of Trout” comes from the Liber de coquina, a book in Latin put probably of Italian origin. How do make the dough? Which spices do we need to use? How to introduce rose water and verjuice in the pie?

3. “Fritters of apple” (bonhetas) from the Modus, the only cookbook written in the Occitan area. The difficulty here is to cook them outdoors in the real condition of an open hearth.

As we sea, those recipes raise the very important questions of interpretation and restitution.

2.Merit Hondelink (archeology – University of Groningen) and Ryan Whiibs (food historian, The manitoba Institute of Culinary Arts Assiniboine Community College)

Medieval recipes can be problematic due to the general absence of timing instructions, a lack of specifics about methods, and because of assumptions, that readers understood steps that were not mentioned in the recipe itself. Merit and Ryan will both be making Sauce Sermstele and Sauce Cameline from BL MS Harley 4016 (c.1450). They will be using modern tools and equipment, but aim to remain faithful to the original recipes. The recorded demonstration will be the first time we have made these sauces. We are not trying to teach the methods used to make these sauces. Rather, we are demonstrating, what two modern food-informed scholars see and understand when trying to interpret medieval recipes.

We suggest that the lack of specifics in medieval recipes is authentic to the period and can be embraced when scholars seek to incorporate live demonstrations into their teaching. We expect that each version of the sauce will be different due to our own professional histories, local ingredient availability, cultural influences, and our personal palates. This variation is inherent in medieval cuisine and might offer a starting point to in-class discussions.

3. CoReMA Austria : Barbara Denicolo

The oldest Recipe of a Tyrolean Dish ! It’s friday 28!

4. Burgundiam Recipe of the Renaissance

It’s friday 28!

Stuffed apple :

After working on the Stuffed apples of Mehmed II for a recent publication I really wanted to share with you today the Burgundian version of « om appelste vullen ». It is the sixth receipt of the manuscript 1035 of Gand. It was edited by Serrure in the 19th century, but clearly comes from the end of XVth century, and probably from the area of Bruges.

Cheese pastry :

Next, I would like to share with you a pastry recipe, which displays what seems to be strong Flanders features. In the covolute KANTL 15, I found a recipe of cheese pie with sugar. This recipe is from the second volume of this covolute including 4 manuscripts. And this manuscript is dated from the end of XVth and comes from the Burgundian Low Countries (Bourgondische Nederlanden)

Stuffed eggs :

The recipe of Stuffed Eggs that I would like to share with you comes from the Vivendier, which is a manuscript dated from 1426-1431 and probably from Tournai (the recipes are framed by the writings of a Tournai doctor, Jacques DESPARS and the binding plate is composed of a text in French and a text in Dutch). During my researches I found many different versions of stuffed eggs, but my favorite are these three receipts which display three different flavors : 

Sweet : it comes from the manuscript Vivendier (XVe in Middle French) and it’s the only recipe including sugar 

Acid :  this one comes from the Liber de Coquina and the hard yolk is mixed with marjoram, saffron, clove, parmesan and raw egg. After that it is fried and sprinkled with verjuice

Sweet and sour : This one comes from Libellus and in that version the hard yolk is mixed with sage, mint, pepper and saffron before frying in butter and drizzle with honey and vinegar.

OpenEdition vous propose de citer ce billet de la manière suivante :
vhulet (16 mai 2021). J-1 Cooking Workshop. CoReMA. Consulté le 18 juillet 2024 à l’adresse https://doi.org/10.58079/n4rw

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