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.
Timetable
17.05.2021, Monday
10:00-11:30 AM CEST
Bruno Laurioux, Helmut W. Klug
17.05.2021, Monday
18:00-19:30 PM CEST
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
Aurélie Chantran, Fabian Müllers,
Charles Viaut
18.05.2021, Tuesday
18:00-19:30 PM CEST
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
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
19.05.2021, Wednesday
18:00-19:30 PM CEST
Markets and Mediators, Food & Cooking outside the World of Cookbooks
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
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
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
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
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
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
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
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
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
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
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
Conclusion
Bruno Laurioux, Helmut W. Klug