The goal of this project is to interpret the eating experience of French banquet cuisine circa 1400 for modern cooks and diners. To achieve this, I will primarily rely on the manuscripts Le Viandier (c. 1300-1400), Le Ménagier de Paris (1393), and Du Fait de Cuisine (1420), all originating in France. Additionally, I will reference works such as Liber de Coquina (c. 1304-1320) from France and Italy, and The Forme of Cury (1390) from England, where appropriate, to draw meaningful parallels that enhance our understanding of ingredients and methods, aiding in the reproduction of these foodways.
I will strive to create modern redactions that incorporate knowledge from both historical texts and my extensive professional culinary experience. This will help bridge gaps in technique and ingredients, ensuring familiarity and ease for the modern cook and diner while preserving the defining characteristics of the historical dishes. Furthermore, I will provide information to assist modern cooks in sourcing particular ingredients and scaling up redactions for larger events.
Where precise information is absent, I will be guided by the principle that 14th- and 15th-century diners enjoyed their food just as modern diners do. The highest purpose of this interpretation is to provide a delicious look at the past. I will elaborate on the choices I make regarding methods and ingredients in my notes on each redaction, but the entire process will be driven by the pursuit of a final outcome: a delicious banquet meal that captures the flavors and textures of a French banquet around the turn of the 15th century.
-Noble Scandal mac Rofir
Continue to Notes on Methods and Ingredients…