Transmission and Transformation
(1)

Session Recording

Barbara Denicoló

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?

Denicolo.pdf
Klug.pdf

Yann Morel

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

Slam:
Virginie Hulet

Poultry in the Burgundian Low Countries

Morel.pdf
Hulet_slam.pdf