Liber de Coquina
 | |
| Pengarang | Tidak diketahui |
|---|---|
Tanggal terbit | abad ke 13-14 |
Liber de Coquina (Buku seni memasak) adalah salah satu buku masak tertua dari Abad Pertengahan. Buku ini bertahan sampai saat ini dan terdapat dalam dua naskah kuno dari awal abad ke-14. Keduanya tersimpan dalam Bibliothèque Nationale di Paris, Prancis.[1]
Teks
[sunting | sunting sumber]Naskah
[sunting | sunting sumber]- Naskah Latin # 7131, fol. 94r-99v, Bibliothèque nationale, Paris (ca. 1304-1314)
- Naskah Latin # 9328, fol. 129r-139v, Bibliothèque nationale, Paris (14th century)[2]
Edisi teks
[sunting | sunting sumber]- Marianne Mulon: "Deux traités inédits d'art culinaire médiéval", Bull. philol. et hist. année 1968, vol 1, p. 369-435[3]
Versi digital
[sunting | sunting sumber]Kedua bagian buku ini tersedia di situs Thomas Gloning:
Terjemahan
[sunting | sunting sumber]- Robert Maier (2005). Liber de Coquina: Das Buch der guten Küche. Friedrich. ISBN 978-3-937446-08-0.
Terjemahan Italia dari Tractatus:
- Enrico Carnevale Schianca (ed.): "Tractatus de modo preparandi et condiendi omnia cibaria", Appunti di Gastronomia n. 26, Condeco s.r.l. Editore, Milano 1998
Lihat pula
[sunting | sunting sumber]- Apicius
- Du fait de cuisine
- Le Ménagier de Paris
- Le Viandier
- Masakan abad pertengahan
- The Forme of Cury
Referensi
[sunting | sunting sumber]- ^ Alberto Capatti; Massimo Montanari (13 August 2013). Italian Cuisine: A Cultural History. Columbia University Press. hlm. 189–. ISBN 978-0-231-50904-6.
- ^ Terence Scully (2000). The Neapolitan Recipe Collection: (New York, Pierpont Morgan Library, MS Bühler, 19) : a Critical Edition and English Translation. University of Michigan Press. hlm. 38–. ISBN 0-472-10972-3.
- ^ Andreas Speer; Lydia Wegener (1 January 2006). Wissen über Grenzen: Arabisches Wissen und lateinisches Mittelalter (dalam bahasa German). Walter de Gruyter. hlm. 365–. ISBN 978-3-11-019431-9.
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