dishes in France and England, flavoring dishes with pomegranate juice was a practice unique to the Occitan areas. The use of butter and lard was rare, salted meat for frying was common, and the preferred methods of cooking tended to be dry roasting, frying, or baking. For the latter, a trapa, a portable oven that was filled with food and buried in hot ashes, was often used. Dishes still common today, like escabeche, a vinegar-based dish, and aillade (aioli), a garlic sauce (still made in Toulouse with walnut oil), were well-established in the Late Middle Ages. Evidence of influence from Muslim Spain can be found in recipes for matafeam, a Christian version of the originally Hispano-Jewish Shabbat stew adafina, but with pork rather than lamb. And, Raymonia (Occitan; Ital: Romania) is based on the Arabic Rummaniya, a chicken bruet with pomegranate juice, ground almonds, and sugar. Only one recipe collection is positively identified as being from southern France. The Modus viaticorum preparandorum et salsarum is a collection of 51 recipes. It was written ca. 1380–90 in Latin with occasional words in Occitan. The Modus contains a Salsa de cerpol (Wild thyme sauce) and a Cofiment anguille (Confit of eel), which appear nowhere else but in Occitania. A cookery book from northern Europe may have originated in Provence. Known from its incipit as Libellus de arte coquinaria, it is the Codex K version of the Harpestraeng Cookbook, which is part of a collection of medical papers written by, or belonging to, Dr. Henrik Harpestraeng. It is currently housed in the Royal Library of Copenhagen (Ny samling Nr. 66, 8 vo.). Food historian Dr. Rudolf Grewe proposed a NW Mediterranean origin for this book based on the recipes and their ingredients, such as saffron. Since Harpestraeng studied medicine in Provence, probably at Montpellier, he may have obtained the book during that time. Harpestraeng may have brought the book to Denmark, where he was the physician to King Valdemar II. Codex K is believed to have been copied into Danish from an earlier Low German original, or copy. This would have happened before 1244, the year Harpestraeng died. If so, Libellus de arte coquinaria is the earliest Western European cookery book, since Apicius' De re coquinaria. Some dietary details have been extrapolated from Vatican archives from 1305–78 when Avignon was the seat of the Avignon Papacy. Though the lifestyles of the papal courts