Works in Progress
Renaissance Cookbook Projects
We are establishing a searchable Online Culinary History Network.
intend to eventually merge this list with the information found at our
new website, culinaryhistory.org.
The purpose of this list has been to keep track of who is doing which
cookbook. Our new site will fulfill this function and also serve
as a "to do list" of historical culinary titles in need of transcription
and/or translation. Our site is intended to aid scholars who may
be searching for resources or translation assistance, or deciding on their
next project. Our project is also intended to help avoid duplication of
effort. Please email if you
are working on an historical cookbook project and wish it to be listed.
Please include sufficient bibliographical information to identify the specific
To see a list of cookbooks already online, please click here.
This list will also soon be incorporated into our new website.
English | French | Italian
| German | Dutch | Spanish
| Catalan | Japanese
| Portuguese | Miscellaneous
This is the boke of cokery. R. Pynson, 1500. - C. Hieatt (?)
The Pepys Manuscript, MS
Pepys 1047 - Facsimile, transcription & translation by James
"Liber Cure Cocorum" -- completed English translation of 1862 edition;
am working on a new transcription from Sloane MS. 1986-- Cindy
A noble boke of festes ryalle and Cokery, 1500 --transcription --
Stere htt Well, the Pepys Manuscript - I'm doing redactions when
possible, and am doing both a literal translation into modern script and
a modern version of the text. -- James
Two 15th c.
Cookery Books in a searchable transcription - not proofread --Daniel
"Forme of Cury." -- tranlation and adaptation of recipes --Jennifer
"Agnus Castus" manuscript numbered Royal Library 90, Stockholm.
The manuscript pages are a treatise on herbs and their virtues and are
thought to be the source pages for most of the early printed English herbals.
The manuscript is dated tentatively at 1425. -- Gaylin
Anonimo trecentesco della corte Angioina" or Anonymous Treatise of the
courts of Angioina. 14th century Neapolitan cookbook -
Contact Joseph Cook @ firstname.lastname@example.org
The Libro Novo that I used was the 1557 edition printed in Venice
by Cristoforo Messisbugo which contains 123 leaves. The original book was
called the Banchetti and was published in Ferrara in 1549, a year
after the death of Messisbugo. The book is divided into three sections:
1. A tribute to his patron Ippolito d'Este, Cardinal of Ferrara, with an
inventory of food and equipment used to produce the feasts and the necessary
officials and workers needed. I hope to translate this in the future.
2. A description of 13 feasts from 1524 to 1548 that Cristoforo recorded
with all the food served and the important people who attended. I
have translated one of these feasts and will do more soon. 3. The recipes
themselves, 323 in number, in 12 chapters. I have translated all
of this section. I am working transcribing the Italian. -- Charles
Costanzo Felici's 'Del'insalata e piante che in qualunque modo vengono
per cibo del homo' (around 1570; ed. Arbizzoni 1986. (Thomas
"Epulario, or, The Italian Banquet" (English translation published
1598) -- transcription -- Kirrily
"Ein neu Kochbuch" by Marx Rumpolt. I am working in collaboration
with Gwen Grasse (Denver, CO) on translating this 1581 German cookery book."
Work completed to date can be found here
Tom Bilodeau-- I am also
collaborating on other texts that can be found here.
Catalunya MS 2112 "De apereylar be de menyar" -- A complete transcription
"Libro de guisados, manjares y potajes intitulado libro de cozina",
de Nola, Logrono, Spain, 1529, The translation
is now webbed in the Florilegium.
I am hoping to get the original Spanish transcribed and webbed. --
"Libre de Sent Soví" -- A transcription, translation and
redaction incorporating all (3) extant manuscripts (University
Library of Barcelona MS 68, University Library of Valencia MS 216,
and Library of Catalunya MS 2112), for print publication. The book
is about 80% complete and I'm shooting for publication in the 2004-2005
timeframe. --Tom McDonald
"Libret de Menyar Catalan", from the Barcelona MS 68, a printed booklet
of about 25 recipes from to be released this summer or fall.
Totes Maneres de Confits",
a 14th century treatise on candymaking. Translation from Catalan
. Currently I have completed a draft translation of "Llibre de Totes Maneres
de Confits". I plan to transcribe the Catalan text directly
from the manuscript. This project is on hold currently, until I can
find someone to proof the manuscript and the transcription. The final
work will contain an introduction, the transcription and translation
printed on facing pages, full bibliography and notes, and a section
of worked up recipes. --Vincent
Livro de Cozinha da Infanta D. Maria. Códice Português I.E.33.
da Biblioteca Nacional de Nápoles. - English translation -- Fernanda
I am currently working on a minor monograph about food and cookery of the
late Muromachi to Genroku periods in Japan. It will include a complete
translation of Ryorimonogatari as well as material drawn from other
late sources. -- Solveig Throndardottir
1648 Japanese Cookbook, Ryori Monogotari. --English translation,
adapting and testing the recipes. -- Elaine
Koogler, Channon Mondoux, Joshua
Wang, T & Anderson, E. N. (1999) Cloud Forest Hall Collection of
Rules for Drinking and Eating, featured in "Petit Propos Culinare"
60, and Buell, P. D. & Anderson, E. N. (2000) A Soup for the Qan.
New York. Columbia University Press. Note: This features the primary
source, Yin-shan cheng-yao and it's translation thereof. -- "We are
not translating but are adapting and analyzing the results. Any remotely
edible recipes will be posted to a website with the cited original translation
and our adaptation and a digital camera shot." -- Craig
KA Gent 15 - contains 450 recipes. -- Christianne
Magirus, M. Antonius  Koock-boeck ofte Familieren Keuken-Boeck.
hoe datmen alderhande Vleesch Voghelen Wilt-braedt ende Visch koken
sal: [etc.] Ghedruckt naer de Lovensche Copije ende op veel plaetsen
verbetert. Ghemaect Door M. Anthonius Magirus. t' Antwerpen. By Godtgaf
Verhulst in de Cammerstraet inden Witten hasewint. 1663. In octavo,
zetsp. 112 x 69 mm.,  genummerde pagina's, ([1-4] - 120). Antwerpen:
Stadsbibliotheek, H 83740. -- "We're currently comparing this last
edition with the previous ones from 1612 and 1655. It seems all editions
are nearly identical. People can contact us if they want more information."
Hilde Sels, Jozef Schildermans,
1593 Dutch cookbook "Cocboeck" by Carolus Battus - English translation.
English translation, currently being translated. If you would like
more information, please
contact Jennifer Strobel at JennS at cmu dot edu.
EEn notabel boecxken van cokeryen het welc bewijst alle spise te
bereiden elc na sinen staet het si in bruylochten in feesten bancketten
oft ander maeltyden besondere en het es eenen ieghelijcken van grooten
noode te hebben die sijn dinghen ter eeren doen wilt. Gheprint inde pryncelijcke
stadt van Bruesel inden Zeeridder Bi mi Thomaes vander Noot. [ca. 1514]
-- transcription and translation into English completed, being proofread
-- Christina J. van Tets
Links to Medieval &
Renaissance cookbooks online.
This page was last updated June 18, 2007.