17th to 28th May 2021

The Culinary Recipe from the XIIth to the XVIIth centuries
Europe, Islam, Far East


The Symposium

The online Symposium is both the conclusive conference of the international research program CoReMA (Cooking Recipes of the Middle Ages: Corpus, analysis, visualisation)
and the first act of the
Micrologus Conference supported by UAI and POLEN laboratory "Between workshop and court: The recipe from the XIIth to the XVIIth centuries (Europe, Islam, Far East)”.

The second act of the Micrologus conference will be held in 2022.

2 weeks, 10 days of panels, roundtables, demonstrations and discussion

Monday through Friday two events will be hosted each day via Zoom. Demonstrations are presented on Fridays.

Morning Panel

10:00 AM CEST

Evening Panel

18:00 PM CEST

Please contact us if you want to participate as a guest: colloque.recette.2020@gmail.com
You can either attend the whole conference or individual sessions.

But be quick to sign up, the number of slots is limited!


Recordings of every session will be published on the
CoReMA Youtube Channel.
The videos are also available on the sub page of each session.

For more medieval cooking recipes visit our project website:
http://gams.uni-graz.at/context:corema

For more information on the project visit our blog:
https://corema.hypotheses.org/

Timetable

17.05.2021, Monday
10:00-11:30 AM CEST

Introduction

Bruno Laurioux, Helmut W. Klug

17.05.2021, Monday
18:00-19:30 PM CEST

Out of the East

Melitta Weiss Adamson: Ibn Butlān’s Fake Meat Dishes for the Sick, Monks, and Christians during Lent, their Tradition and Late-Medieval Reception

Hélène Jawhara-Piñer: The “Making of braids” recipe - Reflection on Challah recipe and origin

18.05.2021, Tuesday
10:00-11:30 AM CEST

Roundtable: Between Reenactment and Inspiration

Aurélie Chantran, Fabian Müllers,
Charles Viaut

18.05.2021, Tuesday
18:00-19:30 PM CEST

My sweetest Choice

Véronique Pitchon: The links between Arab confectionery and Catalan confectionery through the study of 2 medieval culinary manuscripts

Rafał Hryszko: Between the theory and practice of the 15th-century Italian confectionery. Manufacturing sweets in the light of the recipes from Chapter 13 of Lumen apothecariorum by Quirico (Domenico) de Augustis from 1492
presented in French

19.05.2021, Wednesday
10:00-11:30 AM CEST

Cooking with the Digital Humanities

Christian Steiner: Working with Linked Open Data and medieval cooking recipes: Examples from the CoReMA project

Denise Ardesi: Middle Ages Cooking recipes through the prism of the digital humanities

Slam:
Julia Eibinger
: Annotating cooking recipes with the CoReMA semantic model

Merit Hondelink: Neemt groene cryuden [Take green herbs]”: an archaeobotanical perspective on vegetal ingredients bought, prepared and consumed in the city of Delft between 1600-1800

Ryan Whibbs: Gens experts & non suspects”: Recipe Transmission in the World of Professional Parisian Cooks, Charcutiers, and Caterers, 1475-1599

20.05.2021, Thursday
10:00-11:30 AM CEST

Measure for Measure

Marianne Brisville: Measurement in the cookbooks of the medieval Islamic West

Loïc Bienassis: Measures in 16th Century French recipes

Gianenrico Bernasconi: Time Measurement in Culinary Recipes in the Sixteenth and Seventeenth Centuries
presented in French

20.05.2021, Thursday
18:00-19:30 PM CEST

On the Edge of Cookery

Bruno Laurioux: The secrets of the cook : "tours de main" and tours de force in the collection of recipes from the XIIth to the XVIIth centuries

Azélina Jaboulet-Vercherre: Alcoholic' Recipes: From Wine to Distilled Liquor (Late Medieval and Early Modern Times)

Federica Badiali, Pietro Baraldi: Between the lines of a recipe book. Cookery, alchemy, cosmetics, metallurgy and medicine in the Renaissance Ferrara (Italy)

21.05.2021, Friday
10:00-11:30 AM CEST

The CoReMA recipes
(Demonstration)

Bruno Laurioux, Fabian Müllers

21.05.2021, Friday
18:00-19:30 PM CEST

Two Fifteenth-Century Sauces
(Demonstration)

Merit Hondelink, Ryan Whibbs

24.05.2021, Monday
10:00-11:30 AM CEST

The first ones

Françoise Sabban: Food Technics Recipes in 6th century China

Giles Gasper: Recipes from MS Sidney Sussex 51: Medical Context and Gastronomic Intention

Limor Yungman: On Form and Content: Medieval Culinary Recipe-poems in Arabic

24.05.2021, Monday
18:00-19:30 PM CEST

Transmission and Transformation (1)

Yann Morel: The collection of the cook Hotin in the manuscripts of the Mesnagier de Paris: “Burgundian” recipes?
presented in French

Helmut W. Klug: The German medieval cooking recipe transmission: Is there an order in the chaos?

Barbara Denicoló: From staple food to regional specialty, stockfish recipes of the Alpine area from the 15th to the 19th century

Slam:
Virginie Hulet:
Poultry in the Burgundian Low Countries

25.05.2021, Tuesday
10:00-11:30 AM CEST

Writing Cookery, for who?

Antonella Campanini: Written Culinary Recipes and their Readership in the Italian Renaissance

Corentin Poirier: Cooking recipes in the Ars magirica hoc est coquinaria by Jodocus Willichius (1563).
Analytical perspectives on an example of culinary discourse in Latin in the networks of the Germanic reformed humanists
presented in French

Francesca Pucci Donati: Recipes from an Italian manuscript of the 15th century

25.05.2021, Tuesday
18:00-19:30 PM CEST

Consuming the Foreign in Medieval and Early Modern Europe

Michael Brauer (chair)

Barbara Denicoló: The Own and the Foreign. Traces of Local, Regional and National Cuisines in Medieval and Early Modern Recipes

Marlene Ernst: From Polish Soups to English Dough. Designations of Origin and Their Significance in Early Modern Recipes

Erzsebet Kovacs: Eating the ‘Muslim’ and Muslim: The So-Called ‘Saracen’, ‘Heathen’ and ‘Turkish’ Recipes of Medieval and Early Modern Europe

Robert Moretti: The Ottomans in Styria, or: How the “Türkensterz” Conquered Early Modern Styrian Cuisine

26.05.2021, Wednesday
10:00-11:30 AM CEST

Cookery or Medicine? (1)

Wanessa Asfora Nadler: The role of culinary knowledge in Marsilio Ficino’s medical recipes of Consilio contro la pestilentia

Jens Eike Schnall: The Doctor’s Diet: Culinary Recipes from Medieval Scandinavia

Madeleine Ferrières: About a recipe
from the
Platina in French
presented in French

26.05.2021, Wednesay
18:00-19:30 PM CEST

Transmission and Transformation (2)

Mary Hyman: A cookbook is more
than just recipes
.
A diachronic study of printed French cookbooks from the end of the 15th century to the middle of the 19th century

Eva Pibiri: Le Du Fait de Cuisine de Maître Chiquart (1420), the recipe for a remarkable banquet
presented in French

Astrid Böhm: Transmission contexts of medieval German cooking recipes

27.05.2021, Thursday
10:00-11:30 AM CEST

Recipes outside the Books

Fabian Müllers: Knowing and cooking culinary medieval recipes in the XXIst century
presented in French

Aurélie Chantran: Determining the evolution of culinary practices through the study of cooking traces: an experimental and multidisciplinary approach

Slam:
Clarissa Cagnato
: Shedding light on French Medieval recipes through starch grain analysis

Slam:
Charles Viaut
: Recipes outside books. Finding culinary recipes and their uses in fifteenth-century domestic accounts from Aquitaine

27.05.2021, Thursday
18:00-19:30 PM CEST

Cookery or Medicine? (2)

Allen Grieco: The Late 16th century Recipes of the “Fonderia Medicea”

Daniel L. Newman: The links between medicine and Arabic Medieval Cookery recipes

Wendy Pfeffer: Jean Bruyérin-Champier's De re cibaria as a Collection of recipes

28.05.2021, Friday
10:00-11:30 AM CEST

The oldest Recipe of a Tyrolean Dish
(Demonstration)

Barbara Denicoló

28.05.2021, Friday
18:00-19:30 PM CEST

3 recipes from Ghent Ms

Virginie Hulet

Conclusion

Bruno Laurioux, Helmut W. Klug

Register now!

Contact us about registration or if you have other questions:
colloque.recette.2020@gmail.com