Spanish terms in the sixteenth-century manuscript. Gall. Fol. 220 from the Berlin collection in Crakow
Sara Moroz
Uniwersytet w BiałymstokuAbstract
The manuscript Gall. Fol. 220 belongs to the Berlin Collection of Jagiellonian Library in Cracow. It is a French-speaking set of recipes from the 16th century. This particular cook book is not well known and has not been published so far. From culinary point of view there are a lot of various recipes, which are combining medieval cuisine with renaissance novelties. Moreover an international, from french-spanisch or french-italian borderline, dishes can be found in this manuscript. The raising amount of candies and confectionary is explicit as well as the more variety in different vegetables and meat parts. Linguistically, the manuscript presents a plenty of interesting culinary words: not listed yet culinary terms orthography and its new, unfamiliar sense, an entirely new lexical units, as well as loanwords from Dutch.
Keywords:
berlin collection, French cuisine, recipes, manuscripts, 16th centuryReferences
Birlouez Eric, Festins princiers et repas paysansà la Renaissance, Rennes : Editions Ouest-France 2011.
Dictionnaire de l’ancienne langue française du IXe siècle au XVe siècle par Frédéric Godefroy, Paris : Libraire – Editeur, 1891–1902.
Ferrieres Madeleine, Nourritures canailles, Paris : Editions du Seuil 2007.
Flandrin Jean-Louis, Montanari Massimo (dir.), Histoire de l’alimentation, Paris : Fayard 1996.
Histoire universelle, depuis le commencement du monde, jusqu’à present: – L’ Histoire de Timûr Bek ou Tamerlan [et] de ses Successeurs; ... de l’Hindûstan ou de l’Empire Du Grand-Mogol, vol. 18, Arkstée et Merkus, Amsterdam, 1762.
Laurioux Bruno, Le règne de Taillevent. Livres et pratiques culinaires à la fin du Moyen Age, Paris : Publications de la Sorbonne 1997.
Laurioux Bruno, Manger au Moyen Age, Paris : Pluriel 2002.
Meyer–Lübke, Wilhelm, Romanisches etymologisches Wörterbuch, Heidelberg : Carl Winter 1911.
Tylus Piotr, Manuscrits français de la collection berlinoise disponibles à la Biblioth`eque Jagellonne de Cracovie (XVIe-XIXe siècles), Cracovie : Fibula II [Collectio Fibulae] 2010.
Wilkiewicz Sara, Un livre de cuisine du XVIe siècle dans la collection berlinoise – une cuisine originale ? une cuisine nouvelle ?, Romanica Cracoviensia 2014/14, s. 234–240.
info.filg.uj.edu.pl/fibula (dostęp 2 II 2016)
http://www.cnrtl.fr/definition/olla-podrida (dostęp: 26 czerwiec 2017).
http://www.grec.cat/cgibin/mlt00.pgm (dostęp: 11 kwiecień 2017).
