Le Viandier (often called Le Viandier de Taillevent, pronounced[ləvjɑ̃djedətajvɑ̃]) is a recipe collection generally credited to Guillaume Tirel, alias Taillevent. However, the earliest version of the work was written around 1300, about 10 years before Tirel's birth. The original author is unknown, but it was common for medievalrecipe collections to be plagiarized, complemented with additional material and presented as the work of later authors.[citation needed]
Le Viandier de Taillevant, from a 15th-century edition
Le Viandier is one of the earliest and best-known recipe collections of the Middle Ages, along with the Latin-language Liber de Coquina (early 14th century, believed to contain recipes from France and Italy), the Catalan Llibre de Sent Soví (c. 1320), and the English The Forme of Cury (c. 1390). Among other things, it contains the first detailed description of an entremet.
There are four extant manuscripts of Le Viandier.[1] The oldest, found in the Archives cantonales du Valais (Sion, Switzerland), was written in the late 13th or very early 14th century, and was largely overlooked until the 1950s.[2] It is this manuscript that calls into question the authorship of Tirel, but a portion of it is missing at the beginning, so the title and author given for this earlier work are unknown.[1][2] A manuscript from the 14th century housed in the Bibliothèque nationale de France (Paris), was formerly thought to be the oldest.[3] The version in the Biblioteca Vaticana (Vatican City), is from the early 15th century. The fourth extant version is in the Bibliothèque Mazarine (Paris) and also dates to the 15th century.
There was a fifth version from the 15th century in Saint-Lô, in the Archives de la Manche. It was mentioned by Jérôme Pichon and Georges Vicaire in their 1892 monograph, Le Viandier;[3] however, the Saint-Lô manuscript was destroyed by fire caused by heavy bombing on 6 June 1944, during the invasion of Normandy.[1]
In the Valais manuscript there are about 130 recipes.[2] There are variations from manuscript to manuscript, both in their original form and in what has been preserved or lost over the centuries.
Haute cuisineedit
Le Viandier was one of the first "haute cuisine" cookbooks, offering a framework for its preparation and presentation at table. Taillevent divided the book into various sections, including sections specific to the preparation of meats, entremets, fish, sauces, and other recipes. Taillevent also goes into detail on the spices that should be used for various dishes. According to Taillevent, there are three themes in haute cuisine; the use of spices, the separation of preparation for the meat and fish dishes from the sauces, and the way a dish should be presented. These were all carefully outlined in Le Viandier. To further this idea of "medieval haute cuisine", Taillevent also mentions how much emphasis was placed on presentation by noting that often dyes were used to color sauces and meat roasts were covered with gold and silver leaves.[4]
Printedit
About 1486, Le Viandier went into print without a title-page date or place, but this was undoubtedly Paris. The 1486 version contained an additional 142 recipes not found in the manuscripts.[2] Twenty-four editions were produced between 1486 and 1615.
The Forme of Cury – an extensive collection of medieval English recipes
Referencesedit
^ abcScully, Terence, ed. (1988). "Introduction". Le viandier de Guillaume Tirel dit Taillevent. University of Ottawa Press. ISBN0-7766-0174-1.; Scully 1988 is the first edition to collate all four extant manuscripts; an English translation of the 220 recipes is included.
^ abcdHyman, Mary and Philip Hyman, ed. (2003). "Preface". Le Viandier d'apres l'edition de 1486 (in French). Editions Manucius. ISBN978-2845780248.
^ abPichon, Jerome; Vicaire, Georges (1892). "Introduction". Le Viandier de Guillaume Tirel dit Taillevent (in French). p. iv.
^Trubek, Amy B. (2000). Haute Cuisine: How the French Invented the Culinary Profession. Philadelphia: University of Pennsylvania Press. pp. 4–6. ISBN9780812217766.
James Prescott's 1989 translation of the Vatican Manuscript
Samples from "How to Cook a Peacock" – a translation of the fifteenth-century version on Chez Jim Books
January 01, 1970
viandier, often, called, taillevent, pronounced, vjɑ, tajvɑ, recipe, collection, generally, credited, guillaume, tirel, alias, taillevent, however, earliest, version, work, written, around, 1300, about, years, before, tirel, birth, original, author, unknown, c. Le Viandier often called Le Viandier de Taillevent pronounced le vjɑ dje de tajvɑ is a recipe collection generally credited to Guillaume Tirel alias Taillevent However the earliest version of the work was written around 1300 about 10 years before Tirel s birth The original author is unknown but it was common for medieval recipe collections to be plagiarized complemented with additional material and presented as the work of later authors citation needed Le Viandier de Taillevant from a 15th century editionLe Viandier is one of the earliest and best known recipe collections of the Middle Ages along with the Latin language Liber de Coquina early 14th century believed to contain recipes from France and Italy the Catalan Llibre de Sent Sovi c 1320 and the English The Forme of Cury c 1390 Among other things it contains the first detailed description of an entremet Contents 1 Manuscripts 2 Haute cuisine 3 Print 4 See also 5 References 6 External linksManuscripts editThere are four extant manuscripts of Le Viandier 1 The oldest found in the Archives cantonales du Valais Sion Switzerland was written in the late 13th or very early 14th century and was largely overlooked until the 1950s 2 It is this manuscript that calls into question the authorship of Tirel but a portion of it is missing at the beginning so the title and author given for this earlier work are unknown 1 2 A manuscript from the 14th century housed in the Bibliotheque nationale de France Paris was formerly thought to be the oldest 3 The version in the Biblioteca Vaticana Vatican City is from the early 15th century The fourth extant version is in the Bibliotheque Mazarine Paris and also dates to the 15th century There was a fifth version from the 15th century in Saint Lo in the Archives de la Manche It was mentioned by Jerome Pichon and Georges Vicaire in their 1892 monograph Le Viandier 3 however the Saint Lo manuscript was destroyed by fire caused by heavy bombing on 6 June 1944 during the invasion of Normandy 1 In the Valais manuscript there are about 130 recipes 2 There are variations from manuscript to manuscript both in their original form and in what has been preserved or lost over the centuries Haute cuisine editLe Viandier was one of the first haute cuisine cookbooks offering a framework for its preparation and presentation at table Taillevent divided the book into various sections including sections specific to the preparation of meats entremets fish sauces and other recipes Taillevent also goes into detail on the spices that should be used for various dishes According to Taillevent there are three themes in haute cuisine the use of spices the separation of preparation for the meat and fish dishes from the sauces and the way a dish should be presented These were all carefully outlined in Le Viandier To further this idea of medieval haute cuisine Taillevent also mentions how much emphasis was placed on presentation by noting that often dyes were used to color sauces and meat roasts were covered with gold and silver leaves 4 Print editAbout 1486 Le Viandier went into print without a title page date or place but this was undoubtedly Paris The 1486 version contained an additional 142 recipes not found in the manuscripts 2 Twenty four editions were produced between 1486 and 1615 See also editApicius a collection of Roman cookery recipes Liber de Coquina one of the oldest medieval cookbooks Medieval cuisine The Forme of Cury an extensive collection of medieval English recipesReferences edit a b c Scully Terence ed 1988 Introduction Le viandier de Guillaume Tirel dit Taillevent University of Ottawa Press ISBN 0 7766 0174 1 Scully 1988 is the first edition to collate all four extant manuscripts an English translation of the 220 recipes is included a b c d Hyman Mary and Philip Hyman ed 2003 Preface Le Viandier d apres l edition de 1486 in French Editions Manucius ISBN 978 2845780248 a b Pichon Jerome Vicaire Georges 1892 Introduction Le Viandier de Guillaume Tirel dit Taillevent in French p iv Trubek Amy B 2000 Haute Cuisine How the French Invented the Culinary Profession Philadelphia University of Pennsylvania Press pp 4 6 ISBN 9780812217766 External links editVatican Manuscript text at the University of Giessen James Prescott s 1989 translation of the Vatican Manuscript Samples from How to Cook a Peacock a translation of the fifteenth century version on Chez Jim Books Retrieved from https en wikipedia org w index php title Le Viandier amp oldid 1218416046, wikipedia, wiki, book, books, library,
