14世紀ヨーロッパの料理書にみる食の共通性

抄録

This paper aims to review studies in the 1980s that examined internationalism and regionalism in European cuisines in the late Middle Ages. In Europe, around 1300, people began writing cookbooks in vernacular languages such as French, English, and Italian instead of Latin. Therefore, each of these cookbooks has its own specific cultural characteristics. However, in the fourteenth century, European cookbooks contained recipes for some common dishes like brouet (broth) and the blanc manger (white dish). Blanc manger is a dish that presented a current food culture characteristic, although the same is not true regarding the ingredients used, for example, in England and France. The analysis of English dishes with the MSaracen connection” showed that they were based on the color of blanc manger and the artistic technique of teste de Tourk (head of the Turk). Further, these two characteristics were introduced into European food cultures and were used to make entremets (subtleties) typical of the fifteenth century.