Introduction to Redacting – CLA3A01

(Created by Eithne Ruad)

Level: Novice (a basic knowledge of cooking is helpful)

Length of Class: 1 hour

Description: This class will familiarize the student with the fundamentals of converting a period recipe to a mundane recipe. The class will also provide an overview of reference materials which can be used for this purpose.

Objectives: By the end of this class the student should:

v Be able to covert a recipe from period form to mundane form

v Be able to recreate a period dish using the mundane recipe

v Be familiar with sources for period recipes

Teaching Resources:

An Ordinance of Pottage. An Edition of the Fifteenth Century Culinary Recipes in Yale University's MS Beinecke 163. Constance B. Hieatt, Prospect Books. London. 1988.

The British Museum Cookbook. Michelle Berriedale-Johnson. Abbeville Press. London. 1992.

Chiquart’s ‘On Cookery’: A Fifteenth-century Savoyard Culinary Treatise. Edited and translated by Terence Scully. Peter Lang Publishing. New York. 1986

Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). Constance B. Hieatt and Sharon Butler. Oxford University Press. London. 1985.

Gode Cookery Glossary of Medieval Cooking Terms ã1997-2006 by James L. Matterer.

http://www.godecookery.com/glossary/glossa.htm

The Medieval Cookbook. Maggie Black. New York: Thames and Hudson, 1992.

The Medieval Kitchen: Recipes from France and Italy. Odile Redon, Francoise Sabban, and Silvano Serventi. University of Chicago Press. Chicago. 1993.

Pleyn Delit: Medieval Cookery for Modern Cooks. Hieatt, Constance B., and Sharon Butler. University of Toronto Press. Toronto. 1976.

Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. Thomas Austin. Boydell & Brewer Inc. London. 1888.

Syllabus kindly made for RUGA by Eithne Ruad, 2/15/07.