Transmission and Transformation
(2)

Session Recording

Astrid Böhm

Transmission contexts of medieval German cooking recipes

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

Böhm.pdf
Hyman.pdf

Eva Pibiri

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

Pibiri.pdf