De la Cuina al taller de còpia (sobre l'elaboració i el consum de llibres de cuina a la tardor medieval catalana)

Abstract

The transmission by manuscript of mediaeval cookery books (and all texts of a practical nature in general) reveals peculiarities that distinguish them from other kinds of works. The fact that they were practical books of recipes describing how to cook meant that users and copyists intervened and modified the content more often than was customary in other sorts of works. And this factor runs parallel to a process of institutionalization of the contents and diversification of interested readers, so that what must have been initially mere cookery notes gradually accumulated and took shape as recipes included in volumes put together by a particular institution and copied by professional scribes. This can also be seen in how the recipes are written out.