Transmission and Transformation
From staple food to regional specialty, stockfish recipes of the Alpine area from the 15th to the 19th century
Helmut W. Klug
The German medieval cooking recipe transmission: Is there an order in the chaos?
The collection of the cook Hotin in the manuscripts of the Mesnagier de Paris: “Burgundian” recipes?
presented in French
Poultry in the Burgundian Low Countries