Salsamenta pictavensium: Gastronomy and Medicine in Twelfth-Century England*
Giles E. M. Gasper|Faith Wallis
This article presents a collection of culinary recipes from manuscript produced in England the later twelfth century. The suite ten for ‘Poitou sauces’ or relishes’ (salsamenta pictavensium—literally ‘of Poitevins’) to garnish various kinds meat, fish and fowl are introduced analysed, with an appended edition translation. These are, date, oldest extant medieval such sauces, their role as gastronomic enhancements, earliest surviving recipes. historical cultural contexts at Durham Cathedral Priory explored: nature community whom were written, its choices library acquisition, relationships bishopric, attitudes within towards food medicine monastic setting. Poitevin designation sauces is also considered. Above all investigates question relationship between gastronomy century, seeks demonstrate that any distinction medical suggests false dichotomy, particularly case salsamenta. authors argue against position cuisine is, origins essence, applied dietetics, suggest century salsamenta belonged first instance gastronomy, but process being appropriated medicines by new literature therapeutics.
The English Historical Review|Durham Research Online (Durham University)|Durham Research Online (Durham University)