Hot, Cold, Wet, and Dry: Cooking the Four Humors in Renaissance and Early Modern Europe

(Please read or scroll all the way to the end for additional details and FAQs)

Lecture:

Join us at the University of Michigan Special Collections for an evening with Renaissance and Early Modern cookbooks from the Janice Bluestein Longone Culinary Archive (JBLCA)!

Juli McLoone, Outreach Librarian and Curator in the Special Collections Library will present a lecture focusing on the ingredients and techniques used in the preparation of food and wine in Europe prior to 1700, as well as the ways in which the Galenic theory of the four humors appears in printed culinary works. We will also touch on some of the key concepts of book history, which provides a useful lens through which to examine culinary publications of this (or any) historical period.

After receiving instructions on proper handling of rare materials, participants will be invited to spend time browsing and discussing a selection of books from the Janice Bluestein Longone Culinary Archive. Early works on display will include:

Libri de re rvstica [Scriptores rei rusticae] (Venetiis: In aedibus Aldi, et Andreae soceri, 1514). This collection of writing on agriculture, beekeeping, viticulture, wine making, cooking, and preserving was first printed in 1472, and was reprinted numerous times thereafter.

Platina, 1421-1481. Bap. Platinae Cremonensis De honesta voluptate, de ratione victus, & modo viuendi, de natura rerum & arte coquendi libri X … ([Paris] : In aedibus Ioannis Parui, 1530).
This edition of Platina’s On Right Pleasure and Good Health is part of a collection of Platina’s works edited by J. Thierry, Minimitanus, and offers a discussion of food, recipes, and right living.
Der Feldbaw, oder, Das Buch von der Feldarbeyt [Geoponica. German] (Gedrukt zu Strassburg : durch Theodosium Rihel, 1551).
German translation of a Greek work compiled by Emperor Constantine IV about 1,000 years previously, focused on agriculture, viticulture, and wine-making.
Pegge, Samuel. The forme of cury : a roll of ancient English cookery compiled about A.D. 1390 by the master-cooks of King Richard II…(London: Printed by J. Nichols, 1780).
An 18th century publication of a 14th century manuscript work, including numerous recipes, such as noumbles, mawmenee, egurdouce, chykens in cawdel, and mortrews.
Warner, Richard. Antiquitates culinariae, or, Curious tracts relating to the culinary affairs of the old English : with a preliminary discourse, notes, and illustrations (London : Printed for R. Blamire…, 1791).
Written by a prominent English antiquarian, this work was among the earliest to examine English culinary history. It includes the text of several manuscript sources, along with Warner’s introductory notes.

Ms. McLoone will also provide tips for finding and using primary source materials at U-M Special Collections and other institutions, as well as online resources.

Please note that because we will be handling rare materials, no ink pens, food, or drink (even water bottles) will be allowed in the room. We will ask that coats and bags be stored in cubbies at the beginning of the session. Photography is welcome as long as no flash is used.

FAQs -----

Does this cost extra?

The lecture is part of the SCA event -- so, no, it does not cost extra. We will be making a donation to the libary and your site fee (paid on Saturday) will cover a portion of that donation.

Timing

The lecture begins at 7:30, so please arrive by 7:15 so that we can get coordinated and in the door. We are guests to this facility and the libary will be open to the public. Please be courteous and arrive on time.

If you are lost or late -- please contact Baroness Hannah via phone/text 734-377-3659

We will also try to place some SCA signs outside to help.

Registering...for an SCA Event?

Yes, sorry. We need to keep track of the number of people attending the event since this is after-hours. We have a limited number of seats, so, please, if you are unable to attend please cancel your reservation so others may register. This event is FREE. You will pay site fee at the gate on Saturday.

LOCAL CYNNABAR PEOPLE

We are limited on space for this lecture. (30 People) Please yield your RSVPs to out-of-town folks first so that they may attend. Juli at Longone has AGREED to do another lecture (the same one, if we'd like) for us at a later date if we have several people that are interested in going who can't make this lecture.

Where are we meeting exactly?

We will convene at 7:30pm in the Screening Room on the second floor of the Shapiro Library.

What are my transportation/parking options for getting to and from the event?

PARKING IN ANN ARBOR CAN BE DIFFICULT -- ESPECIALLY ON A FRIDAY NIGHT!!! Allow yourself extra time to park -- at least 20-30 minutes is suggested!

Street parking is sometimes available near the library, but I would also recommend the Forest St. Structure or the Maynard St. Structure [map]. Additionally, there is a driveway between Hatcher and Shapiro, which is near the South Entrance of Hatcher, and can be a convenient place to drop off anyone who may have limited mobility.

Do I need to wear garb?

No, you do not need to wear garb – but, you may if you'd like to. Many people will be traveling and just coming into town. We'd prefer you arrive ON TIME rather than in garb for this portion of the event.

What can I or shouldn't I bring into the event?

You may bring your camera take photos, but please remember that no flash photography will be allowed. Also, no food or drink of any kind will be allowed. We will be handling priceless materials!

SCA Midrealm Cooks' Symposium Lecture - Longone Collection