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# Antonius Magirus

Het kookboek van Antonius Magirus (1612) en historische gastronomie in het algemeen

## Sitemaps

- [XML Sitemap](https://www.magirus.net/sitemap.xml): Contains all public & indexable URLs for this website.

## Berichten

- [[:nl]Fragmenten van oud aardewerk onthullen prehistorische voorliefde voor honing[:en]Ancient Pottery Fragments Reveal Prehistoric Fondness for Honey[:it]Antichi frammenti di ceramica rivelano la passione preistorica per il miele[:]](https://www.magirus.net/2021/04/20/ancient-pottery-fragments-reveal-prehistoric-fondness-for-honey/) - A chemical analysis by international researchers of African pottery shards suggests that humans were collecting and storing honey roughly 3,500 years ago. ... While some surviving cave paintings from Africa and Spain depict humans interacting with bees and honeycombs sometime between 40,000 to 8,000 years ago, sturdier evidence on the timeline detailing humankind’s early appreciation
- [Around the Table: The Making and Knowing Project](https://www.magirus.net/2020/10/19/around-the-table-the-making-and-knowing-project/) - All of this underscores a key point about recipes as texts: they are texts of action, and to fully read them, we have to get our hands dirty, however imperfect our modern ingredients and bodies may be for the job. The knowledge encoded in recipes is practical and, to use Pamela Smith’s term, emergent: it
- [[:nl]UC San Diego digitaliseert materialen in de Culinaire Collectie van het American Institute of Wine & Food[:en]UC San Diego Digitizes Materials in its American Institute of Wine and Food Culinary Collection[:it]UC San Diego Digitalizza i materiali nella sua Collezione culinaria dell'American Institute of Wine and Food[:]](https://www.magirus.net/2020/06/09/uc-san-diego-digitizes-materials-in-its-american-institute-of-wine-and-food-culinary-collection/) - Koks, bakkers en culinaire historici over de hele wereld hebben nu direct online toegang tot bijna 100 volumes in de Culinaire Collectie van het American Institute of Wine & Food (AIWF) van de UC San Diego Library. Onder leiding van Special Collections & Archives (SC&A) heeft dit digitaliseringsproject de bibliotheek in staat gesteld om [...]
- [7 Wondrous Breads to Make When You’re Tired of Sourdough](https://www.magirus.net/2020/04/15/7-wondrous-breads-to-make-when-youre-tired-of-sourdough/) - This bread comes with a side of fortune-telling. With active dry yeast in short supply, many home-bakers who are sheltering in place have succumbed to the siren song of sourdough. But people have produced bread without yeast across history, cultures, and climes, leaving an incredible array of styles to [...] Klik hier om het originele
- [The History of Ladies' Auxiliary Cookbooks and How They Helped Raise Funds for Charities in the South](https://www.magirus.net/2020/04/03/the-history-of-ladies-auxiliary-cookbooks-and-how-they-helped-raise-funds-for-charities-in-the-south/) - Long before you could pull up an ingredient list on your phone in the grocery store or email a link to a must-make recipe to your sister across the country, women shared favorites through paperback community cookbooks . These cookbooks were more than just a compilation of typed recipes; [...] Klik hier om het originele
- [The Not So Holly Jolly History of Gingerbread](https://www.magirus.net/2019/12/19/the-not-so-holly-jolly-history-of-gingerbread/) - Volgens culinair historicus Tori Avey gaan de vroegste peperkoekrecepten terug tot 2.400 voor Christus. De harde koekjes waaraan we vandaag de dag denken, zijn echter pas in de Middeleeuwen in Europa ontstaan, toen de gemberkoekjes een vast bestanddeel van de plaatselijke markten werden. Gemberkoekjes hadden de neiging om van vorm te veranderen afhankelijk van het
- [[:nl]Oudste recepten gedecodeerd[:en]The world’s oldest-known recipes decoded[:it]Le ricette più antiche al mondo decodificate[:]](https://www.magirus.net/2019/11/04/the-worlds-oldest-known-recipes-decoded/) - A team of international scholars versed in culinary history, food chemistry and cuneiform studies has been recreating dishes from the world’s oldest-known recipes. The evolution of a lamb stew, me-e puhadi, is still prevalent in Iraq today. The instructions for lamb stew read more like a list of ingredients than a bona fide recipe: “Meat
- [[:nl]Nee, vanille-ijs was nooit zwart[:en]No, vanilla ice cream didn’t used to be black[:it]No, il gelato alla vaniglia non era nero[:]](https://www.magirus.net/2019/05/24/no-vanilla-ice-cream-didnt-used-to-be-black/) - Vanilla ice cream used to be black, but racism turned it white, according to a Facebook post that credits someone’s grandmother as the source for this tidbit of supposed culinary history. "My grandma lived to be 102," the May 15 post says. "She told us in her days, the [...] Klik hier om het originele
- [[:nl]Pie Fidelity: In Defence of British Food review – niet nodig om te spotten [:en]Pie Fidelity: In Defence of British Food review – no need to scoff[:it]Pie Fidelity: In Defence of British Food review – non c'è bisogno di deridere [:]](https://www.magirus.net/2019/04/04/pie-fidelity-in-defence-of-british-food-review-no-need-to-scoff/) - In Pie Fidelity gebruikt de auteur het gevoel van persoonlijke verdeeldheid als basis voor een bredere verkenning van de Britse eetcultuur, die volgens hem langs vergelijkbare lijnen - tussen haar historische, arbeiderswortels en een nieuwerwetse obsessie met exotisme - is verdeeld. Klik hier om het originele bericht te lezen www.theguardian.com
- [[:nl]De eerste bakkers - Archaeology Magazine[:en]The First Bakers - Archaeology Magazine[:it]I primi panettieri - Archaeology Magazine[:]](https://www.magirus.net/2019/01/10/the-first-bakers-archaeology-magazine-2/) - "About 14,400 years ago in the Black Desert of northeastern Jordan, someone was tinkering with the recipe for the perfect pita. This auspicious moment in culinary history has been captured by researchers who sampled the contents of two stone fireplaces at the site of Shubayqa 1. The team, led by University of Copenhagen archaeobotanist Amaia
- [An Archive of Menus Shows Dubliners' Changing Tastes](https://www.magirus.net/2019/02/25/an-archive-of-menus-shows-dubliners-changing-tastes/) - Photo by Erin McGuire On 17 February 1906, a group of Freemasons in Clontarf dined on oysters, then slurped on a choice of turtle or hare soup. After that, they chomped through the fish course: turbot and lobster sauce or filleted sole. The “releve” course was boiled chicken and [...] Klik hier om het originele
- [[:nl]Oudste Zwitserse kookboek (1559) gepubliceerd[:en]Dish it up like it’s 1559 Switzerland's oldest cookbook whets modern appetites[:it]Dish it up like it’s 1559 Switzerland's oldest cookbook whets modern appetites[:]](https://www.magirus.net/2019/01/24/dish-it-up-like-its-1559-switzerlands-oldest-cookbook-whets-modern-appetites/) - Culinary mysteries from the 16th century. Want to whip up a storm in the kitchen just like the Swiss did 400 years ago? The oldest surviving German-language cookbook in Switzerland has been republished, and what once fed the clergy of the diocese can now be served up in your [...] Klik hier om het originele
- [[:nl]Tentoonstelling culinair fotograaf Tony Le Duc geïnspireerd op het kookboek van Magirus[:en]Exhibition by culinary photographer Tony Le Duc inspired by the cookbook of Magirus[:]](https://www.magirus.net/2018/11/09/tentoonstelling-culinair-fotograaf-tony-le-duc-geinspireerd-op-het-kookboek-van-magirus/) - Nog tot 13 januari 2019 loopt in het Snijders&Rockoxhuis in Antwerpen de tentoonstelling "Cokeryen. Photo, film, food by Tony Le Duc".
- [Hutsepot 'Magirus'](https://www.magirus.net/2016/12/19/hutsepot-magirus/) - Dit recept werd samengesteld door Koen Tossyn (Dagelijkse Kost) naar aanleiding van het Magirusdiner op 22 november 2016 ten voordele van het Jan Roegiersfonds. Het is geïnspireerd op het recept voor Spaanse hutsepot, zoals beschreven in het Koocboec oft familieren keukenboek van Antonius Magirus.
- [[:nl]Derde exemplaar eerste druk Koocboec ontdekt[:en]Third copy of first print of the Koocboec discovered[:it]Terza copia di Koocboec prima stampa scoperta[:]](https://www.magirus.net/2010/10/23/derde-exemplaar-eerste-druk-koocboec-ontdekt/) - In een Belgische privéverzameling is een derde volledig exemplaar ontdekt van de eerste druk uit 1612 van het Koocboec oft Familieren Keukenboec van Antonius Magirus. De ontdekking gebeurde door Etienne Coudeville, juryvoorzitter van de Zilveren Pollepel, een jaarlijkse culinaire wedstrijd die georganiseerd wordt in samenwerking met de West-Vlaamse editie van de Streekkrant. De wedstrijd viert
- [[:nl]Universiteitsbibliotheek Leuven verwerft eerste druk van Koocboec[:en]Leuven University Library acquires first edition of Koocboec [:it]Biblioteca Università di Lovanio ottiene la prima edizione della Koocboec[:]](https://www.magirus.net/2015/10/23/universiteitsbibliotheek-leuven-verwerft-eerste-druk-van-koocboec/) - Universiteitsbibliotheek van KU Leuven verwerft volledig exemplaar van de eerste druk uit 1612 van Koocboec oft familieren keukenboec van Antonius Magirus.
- [Appeltaart uit het kookboek van Magirus](https://www.magirus.net/2015/11/23/appeltaart-uit-het-kookboek-van-magirus/) - Alain Caron, (uit Frankrijk afkomstige) kok van het Nederlandse tv-programma Binnenste Buiten (kroncrv) maakt Magirus' toerte van appelen onder het goedkeurende oog van Garrelt Verhoeven, voormalig verantwoordelijke Erfgoed en Cultuur van de Leuvense Universiteitsbibliotheek, ondertussen Directeur Stichting Verhaal te Deventer. BinnensteBuiten veranderde zijn website, waardoor het uitgeschreven recept verdween en alleen de video er nog
- [A Dutch translation of Bartolomeo Scappi’s Opera (1612)](https://www.magirus.net/2007/11/08/a-dutch-translation-of-bartolomeo-scappis-opera-1612/) - The Koocboec by Antonius Magirus from 1612 is all but, as we will show, a literal translation of the Opera by Bartolomeo Scappi in Dutch.
- [[:nl]Bartolomeo Scappi, het biografisch mysterie opgelost[:]](https://www.magirus.net/2007/12/26/bartolomeo-scappi-het-biografisch-mysterie-opgelost/) - Een artikel van de Italiaanse historicus Claudio Benporat werpt meer licht op het leven van Bartolomeo Scappi.
- [Hoeveel eieren?](https://www.magirus.net/2016/04/08/hoeveel-eieren/) - "Eieren hebben onterecht een negatief imago. Voor gezonde personen zijn er geen redenen om de aanbeveling om maximum 3 eieren per week te eten te handhaven. Als onderdeel van een gezond voedingspatroon kunnen zij tot één eitje per dag eten zonder hun risico op hart- en vaatziekten te verhogen. Diabetespatiënten en personen met te veel
- [Lieve schat, wat vind je lekker?](https://www.magirus.net/2007/06/27/lieve-schat-wat-vind-je-lekker/) - In september 2007 verscheen bij Davidsfonds Uitgeverij te Leuven de becommentarieerde tekstuitgave van het Koocboec oft familieren keukenboec van Antonius Magirus uit 1612 (ISBN 978 90 5826 5005).
- [Transcriptie van eerste druk Koocboec uit 1612 gratis beschikbaar](https://www.magirus.net/2007/09/25/transcriptie-koocboec-1612-gratis/) - Deze digitale versie van het Koocboec van Antonius Magirus uit 1612 mag worden gebruikt voor wetenschappelijke en non-profitdoeleinden, mits voorzien van bronvermelding. Voor commercieel gebruik is voorafgaande toestemming van Hilde Sels en Marleen Willebrands vereist.
- [Recensie door Johannes van Dam in Elsevier](https://www.magirus.net/2007/11/11/recensie-door-johannes-van-dam-in-elsevier/) - Johannes van Dam noemt Lieve schat, wat vind je lekker in Elsevier van 11 november een "buitengewoon leesbaar geheel".
- [Verhaal in De Limburger / Limburgs Dagblad](https://www.magirus.net/2007/11/17/verhaal-in-de-limburger-limburgs-dagblad/) - De Nederlandse krantencombinatie De Limburger/Limburgs Dagblad publiceerde op zaterdag 17 november een artikel van Ray Simoen over "Lieve schat, wat vind je lekker".
- [Radio 2 memo](https://www.magirus.net/2007/11/14/radio-2-memo/) - Jozef Schildermans werd op 14 november door Radio 2 memo geïnterviewd over het boek Lieve schat, wat vind je lekker. Het interview kun je hier beluisteren.
- [Reportage op RTV](https://www.magirus.net/2007/12/04/reportage-op-rtv/) - Op 4 december besteedde het RTV-boekenprogramma Bladwijzer aandacht aan het kookboek van Antonius Magirus.
- [Interview met Jozef Schildermans bij Radio 1 "Mezzo"](https://www.magirus.net/2007/11/26/interview-met-jozef-schildermans-in-radio-1-mezzo/) - Jozef was op 26 november te gast bij het Radio 1-cultuurprogramma Mezzo. Medewerkster Dominique Wittevrongel bakte speciaal voor het interview Magirus zijn rapentaart.
- [Magirus-diner ten voordele Jan Roegiersfonds KU Leuven 22 november 2016](https://www.magirus.net/2016/10/14/magirus-diner-ten-voordele-jan-roegiersfonds-ku-leuven-22-november-2016/) - Update 23/11/2016: Het Magirus-diner voor het Jan Roegiersfonds was een groot succes, met talrijke aanwezigen, waaronder de rector van de universiteit, en een opbrengst van naar schatting 8.000 euro die groot genoeg is om de restauratie van het K.U.Leuven-exemplaar uit 1612 van het kookboek van Magirus volledig te financieren, mét nog een beetje overschot om
- [Magirus en Scappi bij Koken met Van Boven (VPRO)](https://www.magirus.net/2016/04/26/magirus-en-scappi-bij-koken-met-van-boven-vpro/) - Het Nederlandse kookprogramma Koken met Van Boven (VPRO) besteedde in de uitzending van 25 april 2016 aandacht aan het kookboek van Magirus. Scappi, Magirus en Olla Podrida worden vermeld en het exemplaar van de Universiteit van Amsterdam wordt getoond, waarbij gebladerd wordt naar het recept voor olla podrida. Dit alles kadert in het thema van de uitzending,
- [Verwijzing naar het Koocboec van Antonius Magirus in een 19de-eeuws fictieverhaal](https://www.magirus.net/2015/10/27/verwijzing-naar-het-koocboec-van-antonius-magirus-in-een-19de-eeuws-fictieverhaal/) - In de “Avonturen van Meester Adam Borel, de Religiemaker”, een verhaal van de nu vergeten Franse veelschrijver Jacques Collin de Plancy (1793 of ’94-1881), wordt een ontmoeting beschreven tussen Peter Scholiers en een zekere “Adam Borel” die in 1632 in Antwerpen zou hebben plaatsgevonden. De auteur introduceert Scholiers aldus: Peter Scholiers was een man van
- [How to make the perfect tartare sauce](https://www.magirus.net/2014/06/24/how-to-make-the-perfect-tartare-sauce/) - Tartare sauce, that piquant gloop found in chippies and fancy fish restaurants alike, was not, you will unsurprised to hear, everyday fare on the windswept steppes of the ancient Tatar people. Instead, it has assumed the name of the more traditional Tatar dish of chopped raw meat, which it often ...
- [Theatrum fungorum oft het toneel der campernoelien ... vergaedert ende beschreven door Franciscus van Sterbeeck](https://www.magirus.net/2014/06/11/theatrum-fungorum-oft-het-toneel-der-campernoelien-vergaedert-ende-beschreven-door-franciscus-van-sterbeeck/) - Openbare bibliotheek Brugge: Kampernoelies: zo werden paddenstoelen gemeenzaam genoemd in de 17de eeuw, ook door Frans van Sterbeeck (1630-1693), een Antwerpse pastoor met een uitgesproken botanische belangstelling. Zijn interesse voor paddenstoelen was gewekt door de mycologische geschriften van Carolus Clusius (1526-1609) en aangescherpt door het toenemende gebruik van campenoelien in de keuken. Dat resulteerde in
- [Chestnut flour:  It's Many Uses](https://www.magirus.net/2014/04/21/chestnut-flour-its-many-uses/) - Today we’re going to take a brief look at a flour substitute that was once common, but which few have any knowledge of today. It can be used alone or combined with other types of flour and its claims to fame are that it is naturally slightly sweet, gluten-free, and has a low oil content.
- [Zo kun je jouw boodschappen langer bewaren](https://www.magirus.net/2014/04/03/zo-kun-je-jouw-boodschappen-langer-bewaren/) - See on Scoop.it - Historical gastronomy Het is heerlijk om te koken met verse ingrediënten. Helaas kun je verse producten niet eeuwig bewaren en overkomt het ons wel eens dat we etenswaren weg moeten gooien. Super zonde! Gelukkig zijn er handige tips zodat je jouw producten wat langer kan bewaren. Hieronder delen we ze met
- [Curry Mushroom Toast - Vintage Recipe, Cooking Club 1908](https://www.magirus.net/2014/03/07/curry-mushroom-toast-vintage-recipe-cooking-club-1908/) - See on Scoop.it - Historical gastronomyA vintage 1908 recipe for Curry Mushroom Toast, adapted by Tori Avey from Cooking Club Magazine on The History Kitchen. ... find in my old cook books. There are some truly horrendous meals in some of those old books. ... As for the food served in 1908, we can surmise from
- [The Legends of Pasta alla Carbonara a/k/a Pasta with Bacon & Eggs](https://www.magirus.net/2014/02/26/the-legends-of-pasta-alla-carbonaraaka-pasta-with-bacon-eggs/) - I referred to “La Cucina, The Regional Cooking of Italy” by the Italian Academy of Cuisine to confirm that American G.I.s in Italy during World War II had a habit of taking their daily rations of eggs and bacon to local restaurants where the cooks combined them with Italian food to create an American style
- [The Complete Guide to Buying, Cleaning & Seasoning Cast Iron Pans](https://www.magirus.net/2014/02/26/the-complete-guide-to-buying-cleaning-seasoning-cast-iron-pans/) - My mom gave me two of her cast iron pans that she inherited from her mother, which her mother inherited from HER mother. My pans are now over 100 years old and they are as smooth as glass and amazingly seasoned. ... Cast irons are so great because they are so versatile. In one pan, I
- [S. Thomas Bivens and the Business of Food](https://www.magirus.net/2014/02/10/s-thomas-bivens-and-the-business-of-food/) - February is Black History Month. Around this time last year, I was asked if I might be interested in giving a talk about African-American contributions to culinary history. ... In 1912, S. Thomas Bivens wrote The Southern Cookbook: A Manual of Cooking and List of Menus including Recipes used by Noted Colored Cooks and Prominent Caterers. As we can
- [Upstairs and downstairs in historic cookbooks](https://www.magirus.net/2014/01/10/upstairs-and-downstairs-in-historic-cookbooks/) - Anne Bayne cookbook, circa 1700 | Szathmary Culinary Manuscripts and Cookbooks. While “Downton Abbey” fans tune in to season 4 in record numbers and our Special Collections department celebrates with an exhibition of period cookbooks, volunteers at the Libraries’ DIY History crowdsourcing site continue to transcribe historic recipes handwritten by real-life Mrs. Patmores. See on blog.lib.uiowa.eduSee on Scoop.it
- [A-Z of unusual ingredients: verjus - Telegraph](https://www.magirus.net/2013/12/20/a-z-of-unusual-ingredients-verjus-telegraph/) - This week, V is for verjus: a sour medieval staple that is suddenly having a revival. It's commonplace for recipes to come and go in the cycle of food fashions. But for a stock ingredient to disappear from recipe books, only to be resurrected centuries later, is almost unprecedented. This is what has happened to
- [The birth of "The Classic Italian Cook Book" by Marcella Hazan](https://www.magirus.net/2013/12/20/the-birth-of-the-classic-italian-cook-book-by-marcella-hazan/) - My name is Peter Mollman, (the proprietor of this blog) and I was the editor and publisher of this landmark of the culinary world. Here is how it came into being. ... The rest was easy. I visited Marcella at her home several more times, took a class (I still have the typed recipe for scallopine di vitello
- [Manuscript Cookbooks as Autobiography: A Glimpse at the Life of Emma Blomfield Schreiber](https://www.magirus.net/2013/12/13/manuscript-cookbooks-as-autobiography-a-glimpse-at-the-life-of-emma-blomfield-schreiber/) - Emma Blomfield Schreiber was christened at the Anglican Church in Bradwell-near-the-sea on September 19, 1834. ... Emma collected recipes for desserts, made dishes, beverages, remedies, cleaning solutions, and preserves. The careful record of the source for many recipes preserves her network of female friends and relatives. A recipe for plum pudding dated December 1887 suggests Emma
- [Cranberry kuchen (cake) recept](https://www.magirus.net/2013/12/13/cranberry-kuchen-cake-recipe/) - Traditional recipes for kuchen exhibit a splendid disregard for calories and cholesterol. A single cake might contain eight or ten egg yolks and a pound of butter. A memorable recipe in a wonderful old cookery book of my mother called for sixteen egg yolks—a recipe for a heart attack, but surely a good way to
- [Edward Kidder's Pies: The First Cooking School](https://www.magirus.net/2013/11/06/edward-kidders-pies-the-first-cooking-school/) - See on Scoop.it - Historical gastronomyIn 1739 Kidder published his own cookbook, called The Receipts of Pastry and Cookery. It was probably conceived as a companion piece to his classes, and either sold or given to his students. By that time Kidder was 73 years old, but according to his book he still “teacheth at
- [Culinair journalist Johannes van Dam overleden](https://www.magirus.net/2013/09/20/culinair-journalist-johannes-van-dam-overleden/) - See on Scoop.it - Historical gastronomy Culinair recensent Johannes van Dam is woensdag op 66-jarige leeftijd overleden. Dat heeft Barbara van Beukering, hoofdredacteur van Het Parool ...See on www.parool.nl
- [Remnants of Oldest Known Cheese Found in Neolithic Pottery](https://www.magirus.net/2013/09/16/remnants-of-oldest-known-cheese-found-in-neolithic-pottery/) - Move over, 15-year cheddar. Researchers believe they may have found a sample of cheese residue dating back some 7,000 years — the earliest known appearance of the preserved dairy product. Archaeologists began uncovering ancient pieces of hole-riddled pottery in Poland in the 1920s and ’30s. The reassembled ceramics immediately brought to mind modern cheese strainers
- [The English Cavalier and his Stomach](https://www.magirus.net/2013/09/10/the-english-cavalier-and-his-stomach/) - See on Scoop.it - Historical gastronomy In the English Civil War, a period I am researching right now, the official ration for a Cavalier was two pounds of bread, one pound of meat and two bottles of beer. Meat was considered essential by both armies in the conflict. ... See on englishhistoryauthors.blogspot.beSee on Scoop.it - Historical
- [Zeppolle and Zabaglione, circa 1570 (from Bartolomeo Scappi)](https://www.magirus.net/2013/09/05/zeppolle-and-zabaglione-circa-1570-from-bartolomeo-scappi/) - I discovered the cookbook of Bartolomeo Scappi this summer at a medieval food lab (yep, I'm a dork), and was so diverted by the wonderful recipes in the book that I quickly added a few of them to my queue. ... Although Scappi provides much more detail about his methods of cooking, as well as proportions
- [Stone Age foodies enjoyed spicy meals, say archaelogists](https://www.magirus.net/2013/08/27/stone-age-foodies-enjoyed-spicy-meals-say-archaelogists/) - Prehistoric human civilizations in northern Europe may have enjoyed their food with a spicy kick, using a garlic-mustard-type seasoning to flavor their dishes, thousands of years before the height of the prolific global spice trade, a new study finds. ... A microscopic analysis of 6,000-year-old cookware unearthed in Europe shows that neolithic chefs seasoned their meals. See on
- [The recipe for Hippocras, 'wine of the gods'](https://www.magirus.net/2013/08/26/the-recipe-for-hippocras-wine-of-the-gods/) - See on Scoop.it - Historical gastronomy During the seventeenth century a meal was often concluded by drinking spiced wine to stimulate the digestion.Hippocras was such a drink, which was already known during the Middle Ages. But there were other kinds of spiced wine as well. Vin des dieux ('wine of the gods') is such a spiced wine, and even today the recipe
- [Learning to cook in early modern England](https://www.magirus.net/2013/06/10/learning-to-cook-in-early-modern-england/) - Where do recipes fit into historical understanding of pedagogical processes around food? Various scholars (including myself) have speculated about the compilation of manuscript recipe collections as part of a domestically-located education for young girls and teens prior to marriage. Some seventeenth-century English printed recipe collections also speak explicitly of who they are intending to educate
- [Analysis of Pie Recipes in 13th and 14th Century English Culinary Manuscripts](https://www.magirus.net/2013/06/10/analysis-of-pie-recipes-in-13th-and-14th-century-english-culinary-manuscripts/) - I'm working on a big fun research project right now and I've made a little progress that I thought I'd share. This table shows pie recipes and pie-like recipes in the MSs collected in Curye on Inglysch. See on briwaf.blogspot.comSee on Scoop.it - Historical gastronomy I'm working on a big fun research project right now
- [Scottish 'Fired Puddings'](https://www.magirus.net/2013/06/04/scottish-fired-puddings/) - Among these forgotten delights is one which I rank as one of my all-time-favourite foods, so much-loved that I would prefer a single forkful of this humble dish any day to an all-expenses-paid night out with the full tasting menu at El Bulli or The Fat Duck. ... This homely Scottish dish was designed not by some culinary
- [Have you tried Spam lately?](https://www.magirus.net/2013/05/28/have-you-tried-spam-lately/) - See on Scoop.it - Historical gastronomy Why, America, do we treat Spam like the school outcast who's just too square for our liking? We've been buddy-buddy with hot dogs and pepperoni for ages just because they're the sporty meats at carnivore college. If more people gave Spam a chance, they'd see that it not only
- [Edouard de Pomiane's 'Recollections and Recipes'](https://www.magirus.net/2013/05/28/edouard-de-pomianes-recollections-and-recipes/) - See on Scoop.it - Historical gastronomyWhen I was researching my last novel, my friend Michael Rohatyn found a book at the Strand he thought I might like: “The Jews of Poland: Recollections and Recipes,” by Edouard de Pomiane. De Pomiane (1875-1964), a physician, was also one of the most famous chefs and cookery writers of his day. ... His ethnographic
- [Dinner at the Pompeii takeaway: The empire's feasting was legendary, but what did ordinary Romans eat?](https://www.magirus.net/2013/04/30/dinner-at-the-pompeii-takeaway-the-empires-feasting-was-legendary-but-what-did-ordinary-romans-eat/) - See on Scoop.it - Historical gastronomy As a 16-year-old schoolboy in Bristol, Grant discovered ancient Roman cookery was his hobby. ... Grant, 52, author of Roman Cookery: Ancient Recipes for Modern Kitchens, says: "The gold bracelet in the form of a coiled snake or the marble sculpture of the god Pan having sex with a she-goat
- [Recipes from the Wagstaff Miscellany (15th Century)](https://www.magirus.net/2013/02/01/recipes-from-the-wagstaff-miscellany-15th-century-2/) - See on Scoop.it - Historical gastronomy I recently posted the last month of instructions from La Maison Rustique on "The works that the laborer should do for each month of the year." That means I should probably find something else to do that's useful. One of the projects I've been working on for some time is a
- [Turk's Head Pie](https://www.magirus.net/2013/02/01/turks-head-pie/) - See on Scoop.it - Historical gastronomy I believe many would be surprised to learn that Turk’s Head Pie is a basic meat dish made from leftover game meat. The origin of the dish’s name is pleasant and a lot more complicated. Turk’s Head Pie originated probably during the Crusades... See on ladylavinia1932.wordpress.comSee on Scoop.it - Historical gastronomy
- [Lives of Notorious Cooks | Chômu Press](https://www.magirus.net/2012/11/28/lives-of-notorious-cooks-chomu-press/) - See on Scoop.it - Historical gastronomy “You see,” Peng Zu said, “the gravest problems of state can be resolved over a bowl of soup. The people, seeing you live frugally will not resent you. When the ruler is calm, the nation is calm.” Learn of the outrageous and sometimes dubious lives of Peng Zu and
- [Cooks and Queens (ebook)](https://www.magirus.net/2012/11/27/cooks-and-queens-ebook/) - See on Scoop.it - Historical gastronomyFoodies, history buffs, and all-around Anglophiles will enjoy this delectable eBook about the evolution of English cuisine. The author has done her research – with the use of historical references and her own taste buds. Each section focuses on a pivotal era in English history, detailing what sort of food was
- [Vintage cookbooks reveal secrets of America's past - Boston Globe](https://www.magirus.net/2012/11/21/vintage-cookbooks-reveal-secrets-of-americas-past-boston-globe/) - See on Scoop.it - Historical gastronomyIn 1796, a self-described orphan named Amelia Simmons published a slim cookbook “calculated for the improvement of the rising generation of Females in America.” Now considered the first American cookbook, “American Cookery” took British cooking methods and applied them to the ingredients of the New World, including cornmeal and squash.See
- [The myth of breakfast, lunch and dinner](https://www.magirus.net/2012/11/15/the-myth-of-breakfast-lunch-and-dinner/) - British people - and many others across the world - have been brought up on the idea of three square meals a day as a normal eating pattern, but it wasn't always that way. See on www.bbc.co.ukSee on Scoop.it - GAS boetes British people - and many others across the world - have been brought
- [Duck a la Bartolomeo Scappi](https://www.magirus.net/2012/11/15/duck-a-la-bartolomeo-scappi/) - See on Scoop.it - Historical gastronomyRecipe of the Week: Duck a la Bartolomeo Scappi ...See on www.mavoice.org
- [Medieval Cookery: Food Porn](https://www.magirus.net/2012/11/13/medieval-cookery-food-porn/) - See on Scoop.it - Historical gastronomyTo tie this back to medieval cooking, I feel it's worth remembering that artful food can be produced with surprisingly little in the way of technology. Throughout most of history, cooks used very simple tools to produce surprisingly complicated and elegant works of art....See on medievalcookery.blogspot.fr
- [American Election Cakes](https://www.magirus.net/2012/11/08/american-election-cakes/) - See on Scoop.it - Historical gastronomy Election Cakes, which appeared in the first cookbook by an American (Amelia Simmons) were labeled “old fashioned” in 1830 Child’s The Frugal Housewife and by 1850 (in Beecher), they were at least '”100 years old.” New England sites appeared in several titles such as Old Hartford Election Cake, Connecticut Election
- [Celtnet Recipes Blog: Recipes from Various Historic Periods](https://www.magirus.net/2012/11/06/celtnet-recipes-blog-recipes-from-various-historic-periods/) - See on Scoop.it - Historical gastronomyI have a fascination with historic recipes and I've personally translated and redacted recipes from Ancient Roman, Medieval English and Elizabethan English cookery books. I've also re-created historic Ancient recipes based on historic and archaeological evidence. Below are links to various historical periods along with the recipes on this blog from
- [A Mini Timeline of Ancient Foods](https://www.magirus.net/2012/11/06/a-mini-timeline-of-ancient-foods/) - See on Scoop.it - Historical gastronomyDATELINE: 21K BCE………………………….SUBJECT: When did man first start grinding grains into cereal? Old thinking was 10K BCE, but archaeologists at hunter-gatherer site Ohalo II in Israel turned up cereal grindings–mostly grass seeds including wild barley and emmer wheat–and burned stones that indicate these early peoples were making and baking bread
- [A private alchemy: Cooking as Leonardo did](https://www.magirus.net/2012/10/25/a-private-alchemy-cooking-as-leonardo-did/) - See on Scoop.it - Historical gastronomyOnly in 1981 the precious Codex Romanoff was discovered. This was where Leonardo used to take note of these recipes and thoughts on cookery and etiquette. The codex also shows diverse projects for machines, designed by Leonardo himself, as aids in kitchen work. These are absolutely amazing gadgets. From the
- [How to Hang a Pheasant](https://www.magirus.net/2012/10/22/how-to-hang-a-pheasant/) - See on Scoop.it - Historical gastronomy Off to the library. I took a systematic look at the science of hanging game birds. One of my idiosyncrasies (I have many) is that I collect game cookery books. I have many, and several discuss hanging game birds. The great Jean Anthelme Brillat-Savarin doesn't give a timetable, but
- [A Brief History of Bread](https://www.magirus.net/2012/10/22/a-brief-history-of-bread/) - See on Scoop.it - Historical gastronomy Bread started out as porridge - cooked grain pastes. Prehistoric peoples were grinding grain; a millstone thought to be 7,500 years old has been discovered. Two important discoveries led the way to bread (not to mention noodles and pastries). The first was turning those simple pastes into flatbreads by
- [Handwritten Recipes: A collection of forgotten recipes found in old books](https://www.magirus.net/2012/10/19/handwritten-recipes-a-collection-of-forgotten-recipes-found-in-old-books/) - See on Scoop.it - Historical gastronomy You can probably imagine what it's about, given the title, but there's a twist: the blog, written by a bookseller, is all about the handwritten recipes he finds stuck between the pages of old books. See on www.thekitchn.com - Handwritten recipes (blog)See on Scoop.it - Historical gastronomy You can probably
- [Cookbook delves into history of Canadian food](https://www.magirus.net/2012/10/16/cookbook-delves-into-history-of-canadian-food/) - See on Scoop.it - Historical gastronomy Historian Anne Marie Lane Jonah and chef Chantal Véchambre, have written a gastronomic history of the French influence in Atlantic Canada from 1604, the era of Samuel de Champlain, titled French Taste in Atlantic Canada 1604-1758: A Gastronomic History. See on www.capebretonpost.comSee on Scoop.it - Historical gastronomy Historian Anne Marie
- [The Jewish Mama's Kitchen: Authentic Homestyle Recipes](https://www.magirus.net/2012/10/16/the-jewish-mamas-kitchen-authentic-homestyle-recipes/) - See on Scoop.it - Historical gastronomy Presented with archival photographs on facsimile notebook pages, this book brings culinary traditions and glimpses of the old world into today's home kitchen. 50 recipes include mouth-watering creations like Honey Roast ...See on kosher444.blogspot.fr
- [UI Libraries launches new crowdsourcing site with culinary manuscript and cookbooks](https://www.magirus.net/2012/10/10/ui-libraries-launches-new-crowdsourcing-site-with-culinary-manuscript-and-cookbooks/) - See on Scoop.it - Historical gastronomyCalves head hash, dandelion wine, election cake, and West Indies-dressed turtle are just a few of the recipes from the University of Iowa Libraries’ new Szathmary Culinary Manuscripts and Cookbooks digital collection: http://digital.lib.uiowa.edu/cookbooks. Containing thousands of pages and spanning the 1600s through the 1960s, the handwritten cookbooks document culinary history
- [What is the Origin of the Word culinary and Cuisine?](https://www.magirus.net/2012/10/07/what-is-the-origin-of-the-word-culinary-and-cuisine/) - See on Scoop.it - Historical gastronomy Haute cuisine is the origin of the French mother sauces, which most cooking students must learn early on in cooking school, and the very systematic tradition that French cooking is known for. Haute cuisine was more or less ... See on www.culinarylore.comSee on Scoop.it - Historical gastronomy Haute cuisine
- [The World on a Plate (bookreview of Bee Wilson's Consider the Fork)](https://www.magirus.net/2012/10/07/the-world-on-a-plate-bookreview-of-bee-wilsons-consider-the-fork/) - See on Scoop.it - Historical gastronomy The history of cookware—and, by association, the history of cooking and how we eat—is a topic as formidable as the history of civilization itself. Few books this side of Paul Johnson's "Modern Times" have turned so much meat into a digestible, entertaining meal. The danger is that one ends
- [Pavlova – Australian or New Zealand?](https://www.magirus.net/2012/10/07/pavlova-australian-or-new-zealand/) - See on Scoop.it - Historical gastronomy Food historians believe the European cooks of the Renaissance used egg-whites, whisked, in several dishes, but it was not until the 18th century that they perfected meringue. Meringue recipes date back to 1782.See on sharonrobards.blogspot.fr
- [Retro recipe: Siennese “Little Horses”, 1937](https://www.magirus.net/2012/10/05/retro-recipe-siennese-little-horses-1937/) - See on Scoop.it - Historical gastronomy It comes from the First Australian Continental Cookery Book (FACCB), the subject of my second paper, which is, in my scholarly opinion, Australia's first Italian cookbook. ... To which she should've replied, how old are you? See on lamingtonsandlasagna.comSee on Scoop.it - Historical gastronomy It comes from the First
- [The Old Foodie: The Bounty of Sunflowers.](https://www.magirus.net/2012/10/05/the-old-foodie-the-bounty-of-sunflowers/) - See on Scoop.it - Historical gastronomy “A very delicate oil, much used in Russian cookery, is expressed from the seeds of the sunflower and is prepared by enclosing them in bags, and steeping them in warm water, after which the oil is expressed; this is actually as sweet as butter.” ... See on www.theoldfoodie.comSee on
- [Koock-boeck-exemplaar uit 1655 online](https://www.magirus.net/2011/10/28/koock-boeck-exemplaar-uit-1655-online/) - Het Koock-boek-exemplaar dat bewaard wordt in de Bijzonder Collecties van de Universiteit van Amsterdam kan nu ook online worden geraadpleegd. De UvA verwierf dit exemplaar in 2010 uit de nalatenschap van de Vlaamse volkskundige Hervé Stalpaert (1914-1981), zoals we eerder meldden. De door Martinus Verhulst in Antwerpen gedrukte uitgave staat nu in de UvA Tekstbank
- [Culinaire etalage Bibliotheken Eemland zet Magirus in de kijker](https://www.magirus.net/2011/05/14/culinaire-etalage-bibliotheken-eemland-zet-magirus-in-de-kijker/) - Speciaal voor smulpapen en fijnproevers heeft Bibliotheken Eemland De Culinaire Etalage ontwikkeld. De Culinaire Etalage is een onderdeel van www.digitale-etalages.nl. Op deze website is alles over eten, koken, kookboeken, koks en recepten te vinden. Ook worden thema's als 'puur' eten, moleculair koken en koken uit de natuur uitgelicht. De etalages zijn ontwikkeld om een groot publiek
- [Recept voor een 17de-eeuwse wafel](https://www.magirus.net/2011/02/07/recept-voor-een-17de-eeuwse-wafel/) - De Erfgoedbibliotheek Hendrik Conscience kreeg eind vorig jaar een opmerkelijk cadeau van haar vriendenvereniging. Het gaat om een 17de-eeuws kookboek, een zeldzaam handschrift omdat kookboeken echte gebruiksboeken waren. Op de website van de Erfgoedbibliotheek Hendrik Conscience staat nu een digitale versie van het boek. Kookliefhebbers kunnen dus aan de slag met 17de-eeuwse recepten. Al vraagt
- [Zeldzaam 17de-eeuws handgeschreven Brabants kookboek](https://www.magirus.net/2011/02/02/zeldzaam-17de-eeuws-handgeschreven-brabants-kookboek/) - De Erfgoedbibliotheek Hendrik Conscience te Antwerpen kreeg eind vorig jaar een 17de-eeuws handgeschreven kookboek cadeau van haar vriendenvereniging. Op de website van de Erfgoedbibliotheek Hendrik Conscience staat nu een digitale versie van het boek in pdf formaat. Kookboeken uit die periode zijn bijzonder zeldzaam. Uit de zeventiende eeuw zijn in het Nederlandse taalgebied slechts een dozijn
- [Historische proeverij met gerechten van Magirus](https://www.magirus.net/2010/08/27/historische-proeverij-met-gerechten-van-magirus/) - In het Parool verscheen een kort verslag van een historische proeverij op de boot van het Amsterdamse restaurant Lute met gemoderniseerde gerechten uit Koocboec oft Familieren Keukenboec. De proeverij werd georganiseerd ter promotie van Sail, Old Amsterdam, Lute en de Bijzondere Collecties UvA.
- [Lezing over Koock-boeck van Antonius Magirus in Amsterdam](https://www.magirus.net/2010/07/22/lezing-over-koock-boeck-van-antonius-magirus-in-amsterdam/) - Uit de zeventiende eeuw zijn slechts enkele Nederlandse kookboeken bewaard gebleven. Het Koock-boeck van Antonius Magirus is dus een unieke bron om meer te weten te komen over de kookkunst in deze tijd. Tijdens een eenmalige workshop zullen Marleen Willebrands en Joke Mammen vragen beantwoorden als: door wie en voor wie werd het kookboekje geschreven?
- [Herdruk van het Koock-boeck uit 1655 verworven door Universiteit van Amsterdam](https://www.magirus.net/2010/04/07/herdruk-van-het-koock-boeck-uit-1655-verworven-door-universiteit-van-amsterdam/) - De Bijzondere Collecties van de Universiteit van Amsterdam krijgen vandaag van de Vrienden van de Bibliotheek de herdruk uit 1655 van het Koock-boeck van Antonius Magirus cadeau. De vrienden kochten dit exemplaar bij een antiquair die het op zijn beurt verwierf uit de nalatenschap van de Vlaamse volkskundige Hervé Stalpaert (1914-1981). Tot nu toe bezat
- [Interview in De Standaard, Het Nieuwsblad en op Studio Brussel](https://www.magirus.net/2009/12/04/interview-in-de-standaard-het-nieuwsblad-en-op-studio-brussel/) - In De Standaard en Het Nieuwsblad verscheen een interview met Jozef over middeleeuwse kookboeken naar aanleiding van een nieuwe uitgave van Forme of cury (1390). (De versie van Het Nieuwsblad is uitgebreider dan die van De Standaard.) De Wereld van Sofie van Studio Brussel pikte het item op en interviewde Jozef nog eens over hetzelfde
- [Lezing over Vlaamse kookboeken in het Musée Départemental de Flandre, Hazebrouck](https://www.magirus.net/2008/05/19/lezing-hazebrouck/) - Op donderdag 5 juni a.s. zal Hilde Sels een lezing geven over 'L'Histoire des livres de recettes en Flandre à l'époque moderne' op de studiedag 'Plateau Gourmand' in het Musée Municipal d'Hazebrouck in Frankrijk.
- [Gebraden kalfsborststuk](https://www.magirus.net/2008/02/24/gebraden-kalfsborststuk/) - Op Tannetje.nl vind je het recept voor 'Gebraden kalfsborststuk' (pagina 192 in 'Lieve schat, wat vind je lekker').
- [Recensie op Recensie.info](https://www.magirus.net/2008/02/24/recensie-op-recensieinfo/) - Recensie.info noemt Lieve schat, wat vind je lekker 'een grote aanrader'.
- [Recensie op Biblion](https://www.magirus.net/2008/01/24/recensie-op-biblion/) - Biblion publiceerde een korte, anonieme recensie van Lieve schat, wat vind je lekker.
- [Recensie in de Gelderlander](https://www.magirus.net/2008/01/09/recensie-in-de-gelderlander/) - de Gelderlander publiceerde op 9 januari een recensie over Lieve schat, wat vind je lekker door Ray Simoen.
- [Lezing door Hilde Sels op Community Day Open Universiteit](https://www.magirus.net/2007/12/21/lezing-door-hilde-sels-op-community-day-open-universiteit/) - Op de Community Day van Open Universiteit in Kortrijk zal Hilde een lezing geven over het Koocboec van Antonius Magirus.
- [Recensie door Edward Vanhoutte](https://www.magirus.net/2007/12/21/recensie-door-edward-vanhoutte/) - Edward Vanhoutte besprak Lieve schat, wat vind je lekker in zijn blog De kookboekenrecensent.
- [Carluccio and the Renaissance Cookbook](https://www.magirus.net/2007/12/19/carluccio-and-the-renaissance-cookbook/) - ij het openslaan van de tv-pagina's van Humo komen we een vermelding tegen van het Koocboec oft familieren keukenboec. De BBC zendt op 27 december om 21 uur onze tijd immers een documentaire uit over Bartolomeo Scappi en zijn Opera.
- [Herteken, wat lust u?](https://www.magirus.net/2007/12/17/herteken-wat-lust-u/) - Waarom noemden we het boek Lieve schat, wat vind je lekker? Sommigen vinden de titel oudbollig, anderen leggen de link met seks. Oubollig kan, want de titel is een letterlijk citaat uit het Koocboek.
- [Recensie op Foodlog.nl](https://www.magirus.net/2007/12/17/recensie-op-foodlognl/) - Lizet Kruyff, Foodlog.nl: "... een zeer leesbaar en spannend boek over de Nederlandse keuken uit de renaissance."
- [Recensie op Ministerie van eten en drinken](https://www.magirus.net/2007/12/10/recensie-op-ministerie-van-eten-en-drinken/) - Ministerie van eten en drinken: "Ik ben erg gecharmeerd van dit boek, Ellen vindt het het beste historisch kookboek uit onze bibliotheek."
- [Facsimile van De Nieuwe, Welervarene Utrechtsche Keuken-meid](https://www.magirus.net/2007/12/07/de-nieuwe-welervarene-utrechtsche-keuken-meid/) - Bij de Nederlandse uitgeverij Begijnekade 18 verscheen zopas een facsimile-editie van De Nieuwe, Welervarene Utrechtsche Keuken-meid.
- [Interview in Ex Officina](https://www.magirus.net/2007/12/02/interview-in-ex-officina/) - In Ex Officina 2/2007 interviewt verschillende Katrien Steyaert (bekend van De Standaard Magazine, De Standaard der Letteren en Campuskrant) verschillende Vrienden van de (Leuvense) Universiteitsbibliotheek, waaronder ook Jozef Schildermans.
- [Recensie in Culinaire Ambiance](https://www.magirus.net/2007/11/28/recensie-in-culinaire-ambiance/) - "Verrukkelijk om te krijgen en om cadeau te doen."
- [Boekentip van de week in De Tijd](https://www.magirus.net/2007/11/24/boekentip-van-de-week-in-de-tijd/) - "Lieve schat, wat vind je lekker" was op 24 november boekentip van de week in de Vlaamse economische krant De Tijd.
- [Uit eten in Brussel en België in 1903](https://www.magirus.net/2007/11/22/uit-eten-in-brussel-en-belgie-in-1903/) - Brussel was volgens een Britse reisgids in 1903 nog niet de "Bourgondische" stad die het nu is. En de Belgen aten vooral graag veel (zoals vandaag nog altijd graag doen).
- [Interview met Hilde Sels in Agora](https://www.magirus.net/2007/11/01/interview-met-hilde-sels-in-agora/) - In het oktober-nummer van Agora, het tijdschrift van de KHK, verscheen een interview met Hilde Sels over Lieve schat, wat vind je lekker.
- [Vlaamse kookboeken tot 1800](https://www.magirus.net/2007/10/09/vlaamse-kookboeken-1500-1800flemish-cookery-books-1500-1800libri-fiamminghi-di-cucina-1500-1800/) - Le livre de cuisine flamand est une source peu étudiée dans (le domaine de) l'histoire de l'alimentation. Les livres culinaires illustrent pourtant de façon appropriée l'histoire de la gastronomie.
- [Interview met Marleen Willebrands in Nederlands Dagblad](https://www.magirus.net/2007/09/19/interview-in-nederlands-dagblad/) - Op 19 september verscheen in het Nederlands Dagblad een interview met Marleen Willebrands over "Lieve schat, wat vind je lekker".

## Pagina's

- [[:nl]Alle onderwerpen[:en]All subjects (tags)[:it]Tutti gli argomenti (tags)[:]](https://www.magirus.net/onderwerpen/) - [st-tag-cloud]
- [[:nl]Archieven[:en]Archives[:it]Archivi[:]](https://www.magirus.net/archief/) - Alle onderwerpen (tags)
- [[:nl]Geschiedenis van de gastronomie (websites)[:en]History of gastronomy (websites)[:it]La storia gastronomica (siti web)[:]](https://www.magirus.net/websites/) - Interessante websites over historische gastronomie
- [Over](https://www.magirus.net/over/) - Waar gaat deze website over?

## Simple Links

- [De Geschiedenis van de wolvenjacht in de Zuidelijke Nederlanden (16e -18e eeuw) (scriptie Karen De Schepper, 2010)](https://lib.ugent.be/fulltxt/RUG01/001/457/719/RUG01-001457719_2011_0001_AC.pdf)
- [[:nl]Het edele vermaak. De jacht in de Spaanse Nederlanden onder de Aartshertogen (scriptie Philippe Liesenborghs, 2005)[:en]Het edele vermaak. De jacht in de Spaanse Nederlanden onder de Aartshertogen (thesis Philippe Liesenborghs, 2005)[:it]Het edele vermaak. De jacht in de Spaanse Nederlanden onder de Aartshertogen (tesi Philippe Liesenborghs, 2005)[:]](http://www.ethesis.net/jacht/jacht_inhoud.htm)
- [Apicius (Platina), De re culinari libri decem (1541, facsimile fons Grewe)](http://www.bib.ub.edu/fileadmin/imatges/llibres/showboo.php?llibre=gw004)
- [[:nl]Koocboec oft familieren keukenboec van Antonius Magirus (Leuven, 1612) (transcriptie Hilde Sels; collatie Marleen Willebrands)[:en]Koocboec oft familieren keukenboec by Antonius Magirus (Leuven, 1612) (transcription Hilde Sels; collation Marleen Willebrands)[:it]Koocboec oft familieren keukenboec di Antonio Magirus (Lovanio, 1612) (trascrizione Hilde Sels; collazione Marleen Willebrands)[:]](/2007/09/25/transcriptie-koocboec-1612-gratis/)
- [Academie voor de Streekgebonden Gastronomie (ASG)](http://www.asg.be/)
- [Food Timeline: food history & historic recipes](http://www.foodtimeline.org/)
- [Francisco Martínez Montiño, Arte de cozina, pasteleria, vizcocheria y conserueria - Madrid, 1611 (Digitized by Google)](http://books.google.be/books?id=tVMQ2Dsmv-8C&printsec=frontcover&hl=nl&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false)
- [Gallo, Le Vinti giornate dell'agricoltvra et de'piaceri della villa (1575, facsimile fons Grewe)](http://www.bib.ub.edu/fileadmin/imatges/llibres/showboo.php?llibre=gw010)
- [Hazlitt, Old Cookery Books and Ancient Cuisine, Popular Edition (Londen, 1902, transcriptie Gutenberg Project)](http://www.gutenberg.org/etext/12293)
- [Het liber de vinis van Arnaldus de Villlanova in het Middelnederlands - W. L. Braekman (1974)](http://www.dbnl.org/tekst/_ver016197401_01/_ver016197401_01_0012.php)
- [Het Utrechtse Kalendarium van 1253 met de Noordlimburgse Gezondheidsregels - W. Braekman en M. Gysseling (1967)](http://www.dbnl.org/tekst/_ver016196701_01/_ver016196701_01_0041.php)
- [Historische stront op Vlaamse grond (scriptie Bruno Debaenst, 1999)](http://www.ethesis.net/faecologie/faecologie_inhoud.htm)
- [Keukenboek uitgegeven naar een Handschrift der vijftiende eeuw. Gent 1872. (Serrure / UB Gent Hs. 1035 from c. 1484 = "Wel ende edelike spijse")](http://www.uni-giessen.de/gloning/tx/serrure.htm)
- [Koocboec oft familieren keukenboec (1612)](http://www.kookhistorie.nl/magirus/magirus1612.htm)
- [Koock-boeck ofte Familieren kevken-boeck / Anthonius Magirus ** Antwerpen, 1663](http://anet.ua.ac.be/brocade/brocade.phtml?UDses=20117536:208300&UDstate=1&UDmode=&UDaccess=&UDrou=_EntryC:bopwexe&RDcgi=buttondigital_dig.1&CDopSe=279468876&CDopSt=4&CDopLv=1&CDopOp=opacehc)
- [Kookhistorie (Marleen Willebrands)](http://www.kookhistorie.nl/)
- [L'agriculture et maison rustique - Charles Estienne, Jean Liébault, Jean de Clamorgan (seigneur de Saane.), Gervais de La Court - Chez Laurens Maury, 1658 (Digitized by Google)](http://books.google.be/books?id=THcvAAAAYAAJ&printsec=frontcover&hl=nl&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false)
- [La Tomaterie](http://www.latomaterie.be/)
- [La Varenne, Le Cuisinier françois (1680, facsimile fons Grewe)](http://www.bib.ub.edu/fileadmin/imatges/llibres/showboo.php?llibre=gw023)
- [Lancelot de Casteau: Ouverture de Cuisine (Liège 1604)](http://www.uni-giessen.de/gloning/tx/ouv3.htm)
- [Macdonell, The Closet of Sir Kenelm Digby Knight Opened (1910, first ed. 1669, transcriptie Gutenberg Project)](http://www.gutenberg.org/etext/16441)
- [Eten door de eeuwen. De geschiedenis van de culinaire cultuur. Wina Born.](http://www.dbnl.org/tekst/born009eten01_01/index.php)
- [Een notabel boecxken van cokeryen (ca. 1514)](http://www.kookhistorie.nl/NBC/index_nbc.htm)
- [Altimiras, Nuevo arte de cocina sacado de la escuela de la experiencia (1758, facsimile fons Grewe)](http://www.bib.ub.edu/fileadmin/imatges/llibres/showboo.php?llibre=gw56)
- [Boerenkost voor allen? (scriptie Kristien Clément, 1996)](http://www.ethesis.net/boerenkost/boerenkost_inhoud.htm)
- [Bonnefons, Les Delices de la campagne: suitte du Jardinier françois (1661, facsimile fons Grewe)](http://www.bib.ub.edu/fileadmin/imatges/llibres/showboo.php?llibre=gw018)
- [Boter en kaas in de Kasselrij Veurne (16de-begin 19de eeuw) (scriptie Laurent Hoornaert, 1997)](http://www.ethesis.net/boter_kaas/boter_kaas_inhoud.htm)
- [Brabants kookboek (16de eeuw Antwerps handschrift)](http://anet.ua.ac.be/digital/opacehc/ehc/o:lvd:3255348)
- [Centre de Gastronomie Historique (Institut Cooremans, Brussel)](http://www.ycov.eu/site1/spip.php?article56)
- [Cocboeck (1593)](http://www.kookhistorie.nl/cb/index_cb.htm)
- [De culinaire geschiedenis van België (Willy Van Cammeren)](http://www.kookhistorie.be/)
- [De keuken van de late Middeleeuwen, bezorgd door Ria Jansen-Sieben en Johanna Maria van Winter (Handschrift 476, Universiteitsbibliotheek Gent)](http://www.dbnl.org/tekst/jans016keuk01_01/index.php)
- [De ontwikkeling van de voedingshandel te Leuven in de 1ste helft van de 19de eeuw (scriptie Wim Lefebvre, 2001)](http://www.ethesis.net/leuven/leuven_inhoud.htm)
- [De verstandige kock (1669)](http://www.kookhistorie.nl/VK/index_vk.htm)
- [De verstandige kock (1711; facsimile fons Grewe)](http://www.bib.ub.edu/fileadmin/imatges/llibres/showboo.php?llibre=gw035)
- [De wereld volgens Thomas van der Noot, boekdrukker en uitgever te Brussel in het eerste kwart van de zestiende eeuw (1982), Herman Pleij](http://www.dbnl.org/tekst/plei001were01_01/)
- [Destructuration of the Belgian meal pattern? (doctoraat 2007 VUB, Inge Mestdag)](http://www.vub.ac.be/TOR/menu/navigatie.php?item=nieuws&jaar=2007&page=6)
- [Magirus' Koocboec oft familieren keukenboec (Antwerpen 1663)](http://www.hetdagelijksboek.be/index.php?p=overzicht&detail_nr=5&pag_nr=1)
- [Maître Chiquart (on Old Cook: Medieval Gastronomy)](http://www.oldcook.com/medieval-maitre_chiquart)
- [Markham, The English Husbandman (1613, transcriptie Gutenberg Project)](http://www.gutenberg.org/etext/22973)
- [May, The accomplisht cook or, The art & mystery of cookery (1685, transcriptie Project Gutenberg)](http://www.gutenberg.org/etext/22790)
- [May, The Accomplisht cook, or The art & mystery of cookery (1685, facsimile fons Grewe)](http://www.bib.ub.edu/fileadmin/imatges/llibres/showboo.php?llibre=gw025)
- [Mededelingen van Land- en Tuinbouw (Lizet Kruyff)](http://spinazieacademie.nl/landentuinbouw/)
- [Dat batement van recepten. Een secreetboek uit de zestiende eeuw. - Willy L. Braekman (1990)](http://www.dbnl.org/tekst/_bat002wlbr01_01/)
- [Koock-Boeck oft Familieren Keuken-Boeck (1655)](http://boekenhandschrift.dpc.uba.uva.nl/uvatxt/id/uvatxt.UBAGWOK06-1306/nl)
- [The accomplish’d lady’s delight in preserving, physick, beautifying and cookery - Woolley, Hannah, 1670 (digitzed at Yale University)](http://brbl-dl.library.yale.edu/vufind/Record/3445053)
- [Szathmary Culinary Manuscripts and Cookbooks, 1600-1963 (Univeristy of Iowa, USA)](http://digital.lib.uiowa.edu/cookbooks/)
- [Smaakmakers: 5 eeuwen kookboeken](http://www.kb.nl/galerie/smaakmakers/)
- [Short Title Catalogus Vlaanderen](http://www.stcv.be/)
- [Rupert de Nola, Lybre de doctrina Pera ben Servir: de Tallar: y del Art de Coch - 1520 (Transcription at the Biblotheca Virtual Miguel de Cervantes)](http://www.cervantesvirtual.com/obra/libre-de-doctrina-per-a-ben-servir-de-tallar-y-del-art-de-coch-transcripcio--0/)
- [Romoli, La Singolare dottrina (1593, facsimile fons Grewe)](http://www.bib.ub.edu/fileadmin/imatges/llibres/showboo.php?llibre=gw007)
- [The Compleat cook: expertly prescribing the most ready wayes, whether italian, spanish or french, for dressing of flesh and fish, ordering of sauces or making of pastry (1658, facsimile fons Grewe)](http://www.bib.ub.edu/fileadmin/imatges/llibres/showboo.php?llibre=gw0172)
- [The Compleat cook: expertly prescribing the most ready wayes, whether italian, spanish or french, for dressing of flesh and fish, ordering of sauces or making of pastry (1658, transcriptie Project Gutenberg)](http://www.gutenberg.org/etext/10520)
- [The Gourmets Guide To Europe (1903, transcriptie Gutenberg Project)](http://www.gutenberg.org/etext/18854)
- [Theatrum fungorum oft het toneel der campernoelien ... vergaedert ende beschreven door Franciscus van Sterbeeck](http://www.flandrica.be/items/show/1011/)
- [Uitgeverij Davidsfonds](http://www.davidsfondsuitgeverij.be/)
- [Voedselconsumptie te Brugge in de Middeleeuwen (1280-1470) (scriptie Sigrid Dehaeck, 1999)](http://www.ethesis.net/sint_jan/inhoud.htm)
- [Wagstaff miscellany (Beinecke MS 163) - 1460 - Transcription (work in progress)](http://medievalcookery.blogspot.be/2012/12/recipes-from-wagstaff-miscellany-intro.html)
- [Wagstaff miscellany (Beinecke MS 163) – 1460 – Digital scan at Yale University](http://brbl-dl.library.yale.edu/vufind/Record/3432728?image_id=1012906)
- [Wel ende edelike spijse (Transcription and translation by C. Muusers from UB Gent Hs. 1035 c. 1484)](http://www.coquinaria.nl/kooktekst/Edelikespijse0.htm)
- [Recensement critique des sites consacrés à l’alimentation médiévale (Prof. Bruno Laurioux)](http://www.menestrel.fr/spip.php?rubrique379)
- [Pieter van Aengelen, De verstandige hovenier (1662, facsimile Ursicula)](http://www.let.leidenuniv.nl/Dutch/Renaissance/Facsimiles/VerstandigeHovenier1662/index.htm)
- [Petrus Hondius, Moufeschans (1621, facsimile Ursicula)](http://www.let.leidenuniv.nl/Dutch/Renaissance/Facsimiles/HondiusMoufeschans1621/index.htm)
- [Middelnederlandse geneeskundige recepten - ed. W.L. Braekman (1970)](http://www.dbnl.org/tekst/_mid003midd01_01/)
- [Monumenta Culinaria et Diaetetica Historica (Prof. Thomas Gloning)](http://www.uni-giessen.de/gloning/kobu.htm)
- [Ministerie van eten en drinken (Ellen Bouckaert)](http://ministerieetenendrinken.nl/)
- [Monumenta Culinaria et Diaetetica Historica (Prof. Thomas Gloning)](http://www.uni-giessen.de/gloning/kobu.htm)
- [Mrs. Brian Luck, The Belgian Cook-book (1915, transcriptie Project Gutenberg)](http://www.gutenberg.org/etext/7223)
- [Nieuwe Vaderlandsche Kookkunst, Amsterdam, Johannes Allart (1797)](http://users.pandora.be/willy.vancammeren/NVK/index.htm)
- [Nyeuwen Coock Boeck (KANTL Gent 15 from 1560) - Transcription and translation by C. Muusers](http://www.coquinaria.nl/kooktekst/KA15Gent00.htm)
- [Old Cookbooks and Food History (Henry Notaker)](http://www.notaker.com/)
- [Online Cookbooks (Medieval Cookery website)](http://medievalcookery.com/etexts.html)
- [Opera di M. Bartolomeo Scappo - Michele Tramezzino, 1570 (Digitzed by Academia Barilla)](http://www.academiabarilla.com/gastronomic-library/digital-gastronomic-library/scappi-opera.aspx)
- [Opera di M. Bartolomeo Scappo - Michele Tramezzino, 1570 (Digitzed by Google)](http://books.google.be/books/ucm?id=9VCtiKCegTUC&printsec=frontcover&hl=nl&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false)
- [Opera di M. Bartolomeo Scappo - Vecchi, 1596 (partial work digitized at Yale University)](http://brbl-dl.library.yale.edu/vufind/Record/3599644)
- [Opera di M. Bartolomeo Scappo - Venetia, 1570 (Digitized copy at UCM)](http://alfama.sim.ucm.es/dioscorides/consulta_libro.asp?ref=X533351951)
- [Medische en technische Middelnederlandse recepten - Willy L. Braekman (1975)](http://www.dbnl.org/tekst/_med002medi01_01/index.php)
- [Pegge, The Forme of Cury (1780, orig. ed. ca. 1390, transcriptie Gutenberg Project)](http://www.gutenberg.org/etext/8102)
- [Dat batement van recepten. Een secreetboek uit de zestiende eeuw. - Willy L. Braekman (1990)](http://www.dbnl.org/tekst/_bat002wlbr01_01/)
- [De verstandige kock (1667; facsimile Ursicula)](http://www.let.leidenuniv.nl/Dutch/Renaissance/Facsimiles/VerstandigeKock1667/index.htm)

## Categorieën

- [Geschiedenis van de gastronomie](https://www.magirus.net/category/culinaire-geschiedenis/)
- [Lezingen](https://www.magirus.net/category/lezingen/)
- [Nieuws](https://www.magirus.net/category/nieuws/)
- [Pers](https://www.magirus.net/category/pers/) - Reacties op het boek in de media, de pers, op het web etc.
- [Recepten](https://www.magirus.net/category/recepten/)
- [Scoop.it](https://www.magirus.net/category/scoop-it/)

## Tags

- [1612](https://www.magirus.net/tag/1612/)
- [1771](https://www.magirus.net/tag/1771/)
- [Amerikaanse kookboeken](https://www.magirus.net/tag/amerikaanse-kookboeken/)
- [Ant. Magirus](https://www.magirus.net/tag/antonius-magirus/)
- [Australische kookboeken](https://www.magirus.net/tag/australische-kookboeken/)
- [Bartolomeo Scappi](https://www.magirus.net/tag/bartolomeo-scappi/)
- [België](https://www.magirus.net/tag/belgie/)
- [brood](https://www.magirus.net/tag/brood/)
- [Brussel](https://www.magirus.net/tag/brussel/)
- [facsimile uitgave](https://www.magirus.net/tag/facsimile/)
- [Franse kookboeken](https://www.magirus.net/tag/franse-kookboeken/)
- [hutsepot](https://www.magirus.net/tag/hutsepot/)
- [ingrediënten](https://www.magirus.net/tag/ingredienten/)
- [Joannes Christophorus Flavius](https://www.magirus.net/tag/joannes-christophorus-flavius/)
- [kaas](https://www.magirus.net/tag/kaas/)
- [Kookboeken](https://www.magirus.net/tag/kookboeken/)
- [Kookgerei](https://www.magirus.net/tag/kookgerei/)
- [manuscripten](https://www.magirus.net/tag/manuscripten/)
- [Nagerechten](https://www.magirus.net/tag/desserts/)
- [Nederlandse kookboeken](https://www.magirus.net/tag/nederlandse-kookboeken/)
- [Oudheid](https://www.magirus.net/tag/oudheid/)
- [pasta](https://www.magirus.net/tag/pasta/)
- [recensies](https://www.magirus.net/tag/recensie/)
- [restaurants](https://www.magirus.net/tag/restaurants/)
- [transcriptie](https://www.magirus.net/tag/transcriptie/)
- [Verenigd Koninkrijk](https://www.magirus.net/tag/verenigd-koninkrijk/)
- [Vlaamse kookboeken](https://www.magirus.net/tag/vlaamse-kookboeken/)
- [wild](https://www.magirus.net/tag/wild/)
- [zonnebloemen](https://www.magirus.net/tag/sunflowers/)
- [Britse kookboeken](https://www.magirus.net/tag/britse-kookboeken/)