Du fait de cuisine

The late medieval cookbook Du fait de cuisine ("On cookery") was written in 1420 in part to compete with the court of Burgundy^[1] by Maistre Chiquart, master chef of Amadeus VIII, Duke of Savoy.^[2]^[3]

The book contained banquet, supper, and curative recipes prepared for the duke,^[4] including a dish composed of "a castle made of molded meat paste, adorned with five firebreathing roasted animals, innumerable smaller molded figures, and a fountain spraying rosewater and mulled wine."^[5]

A translation of the work from Middle French to English was published in 2010.^[6]

Notes

^ Plouvier, Liliane (2007). "La gastronomie dans les Pays-Bas méridionaux sous les ducs de Bourgogne : le témoignage des livres de cuisine". Publications du Centre Européen d'Etudes Bourguignonnes. 47: 285–306. doi:10.1484/J.PCEEB.2.302299. eISSN 2034-6786. ISSN 1016-4286. Retrieved 2024-10-20.
^ It was edited from the Ms. S 103 Bibliothèque Supersaxo, (in the Bibliothèque cantonale du Valais, Sion, by Terence Scully, "Du fait de cuisine par Maître Chiquart, 1420" Vallesia, 40, 1985.
^ Scully, Terence (2010-04-30) [1987]. "'Aucune science de l'art de cuysinerie et de cuysine': Chiquart's du fait de cuisine". Food and Foodways. 2 (1): 200. doi:10.1080/07409710.1987.9961917. ISSN 0740-9710. Retrieved 2024-10-20 – via Taylor & Francis Online. At the beginning of the 15th century, in the duchy of Savoy, Amadeus VIII employed a kitchen staff of twenty. Two chief cooks had charge of this highly specialized personnel in 1428, and one of them was Master Chiquart Amiczo. It was to Master Chiquart that the duke turned in 1420 to compose a treatise that would contain and preserve for posterity all that this master craftsman Knew about the craft of cookery.
^ Hardesty, S. C. (2011). "Du fait de cuisine = On cookery of Master Chiquart (1420)". Choice (American magazine). 48 (12): 2331. Retrieved 2024-10-20 – via ProQuest.
^ Findley, Brooke Heidenreich (2014-01-01). "Review of Du fait de cuisine / On Cookery of Master Chiquart (1420)". Gastronomica. 14 (1): 84. doi:10.1525/gfc.2014.14.1.84. eISSN 1533-8622. ISSN 1529-3262. JSTOR 10.1525/gfc.2014.14.1.84. Retrieved 2024-10-20.
^ Chiquart, Maître (2010). Du fait de cuisine / On Cookery of Master Chiquart (1420). Medieval and Renaissance Texts and Studies. Vol. 354. Translated by Scully, Terence. Tempe, Arizona: Arizona Center for Medieval and Renaissance Studies. ISBN 978-0-86698-402-7. LCCN 2010043516.

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[1] Plouvier, Liliane (2007). "La gastronomie dans les Pays-Bas méridionaux sous les ducs de Bourgogne : le témoignage des livres de cuisine". Publications du Centre Européen d'Etudes Bourguignonnes. 47: 285–306. doi:10.1484/J.PCEEB.2.302299. eISSN 2034-6786. ISSN 1016-4286. Retrieved 2024-10-20.

[2] It was edited from the Ms. S 103 Bibliothèque Supersaxo, (in the Bibliothèque cantonale du Valais, Sion, by Terence Scully, "Du fait de cuisine par Maître Chiquart, 1420" Vallesia, 40, 1985.

[3] Scully, Terence (2010-04-30) [1987]. "'Aucune science de l'art de cuysinerie et de cuysine': Chiquart's du fait de cuisine". Food and Foodways. 2 (1): 200. doi:10.1080/07409710.1987.9961917. ISSN 0740-9710. Retrieved 2024-10-20 – via Taylor & Francis Online. At the beginning of the 15th century, in the duchy of Savoy, Amadeus VIII employed a kitchen staff of twenty. Two chief cooks had charge of this highly specialized personnel in 1428, and one of them was Master Chiquart Amiczo. It was to Master Chiquart that the duke turned in 1420 to compose a treatise that would contain and preserve for posterity all that this master craftsman Knew about the craft of cookery.

[4] Hardesty, S. C. (2011). "Du fait de cuisine = On cookery of Master Chiquart (1420)". Choice (American magazine). 48 (12): 2331. Retrieved 2024-10-20 – via ProQuest.

[5] Findley, Brooke Heidenreich (2014-01-01). "Review of Du fait de cuisine / On Cookery of Master Chiquart (1420)". Gastronomica. 14 (1): 84. doi:10.1525/gfc.2014.14.1.84. eISSN 1533-8622. ISSN 1529-3262. JSTOR 10.1525/gfc.2014.14.1.84. Retrieved 2024-10-20.

[6] Chiquart, Maître (2010). Du fait de cuisine / On Cookery of Master Chiquart (1420). Medieval and Renaissance Texts and Studies. Vol. 354. Translated by Scully, Terence. Tempe, Arizona: Arizona Center for Medieval and Renaissance Studies. ISBN 978-0-86698-402-7. LCCN 2010043516.

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