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

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

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

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

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

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

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

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

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