hist-brewing: annotated bibliography

Crystal A. Isaac crystal at pdr-is.com
Wed Feb 25 11:16:10 PST 1998


Greg Lindahl (Gregory Blount) wrote:

> But I
> haven't found one for brewing. If you look on the web you'll see I
> started one... with one entry.  

Some things just ought to exsist. The following list is modern and some
medieval/renissance beverages in general, not just brewing.
 
Acton, B. and Duncan, P.  _Making Mead - a complete guide to the making
of sweet and dry Mead, Melomel. Metheglin, Hippicras, Pyment and Cyser_.
Published by G.W. Kent Inc., Ann Arbor, MI. (c)1984 by Argus Books Ltd.
1984.  ISBN 0-900841-07-9 (Modern. Includes some photographs, index and
listing of related titles. Many good recipes but little historical
documentation.)

Al-Kindi, Abu Yusuf Ya'qub ibn Isaq (c. 800-870 CE) _The Medical
Formulary or Aqrabadhin of Al-Kindi: Translated with a Study of its
Materia Medica_. Translated by Levey, Martin. Published by The
University of Wisconsin Press, Madison, WI. 1966.  LCCCN 65-12105 (copy,
facsimile of original on opposite pages of translation, no pictures)

Al-Samarqandt, Abu Hamanid M.b.A.O. Najib al-Din (d. 1222 CE) _The
Medical Formulary of Al-Samarqandt and the Relation of Early Arabic
Simples to Those Found in Indigenous Medicine of the Near East and
India_. By Levey, Martin., and Al-Khaledy, Noury. Published by The
University of Pennsylvania Press, Philadelphia. 1967.  LCCCN 66-14525
(facsimile of original at end, no pictures)

Anonymous. Ancient Cookery. Reprinted in _A Collection of Medieval and
Renaissance Cookbooks: First Compiled by Duke Cariadoc of the Bow and
The Duchess Diana Alena_. Sixth Edition (1991) Volume One, published
privately. (a few caudle recipes)

Anonymous. _A Noble Boke Off Cookry Ffor a Prynce Houssolde_. (circa
1470). Reprinted in A Collection of Medieval and Renaissance Cookbooks:
First Compiled by Duke Cariadoc of the Bow and The Duchess Diana Alena.
Sixth Edition (1991) Volume One, published privately. (a few caudle
recipes)

Anonymous. _A Proper Newe Booke of Cokerye_. (circa 16th cent.)
Reprinted in A Collection of Medieval and Renaissance Cookbooks: First
Compiled by Duke Cariadoc of the Bow and The Duchess Diana Alena. Sixth
Edition (1991) Volume One, published privately. (a few caudle recipes)

*Anthimus. De Observatio Ciborum. circa 526. Translated by Weber,
Shirley Howard (Anthimus, De Observatio Ciborum: Text, Commentary, and
Glossary with a Study of the Latinity. A Dissertation...) published by
E. J. Brill Ltd., Leiden 1924. (copy of English translation, glossary
and index, 6th century letter from a Byzantine physician to Theoderic,
King of the Franks. Mentions milk, tisane, mead and wine)

Apicius. Apicius de re Coquinaria. Translated by Flower, Barbara and
Rosenbaum, Elisabeth. _The Roman Cookery Book: A critical translation of
the Art of Cooking by Apicius for use in the study and the kitchen_.
Published by the British Book Center, New York 1958. (Several recipes
for spiced wine)

Arnald of Villanova, (1235-1311). _The Earliest Printed Book on Wine_.
translated from the German edition by Sigerist, Henry E. Published by
Schuman's New York 1943 (Lots of wine and spiced wine recipes, a brief
comment on beer)

Atlas, Alia, translator. *Daz Buoch von Guoter Spise. (circa
1345-1354CE) Reprinted in A Collection of Medieval and Renaissance
Cookery Books. Volume II by Friedman, David (Sir Cariadoc of the Bow)
Published privately. (one mead recipe)

Austin, Gregory A. Alcohol in Western Society from Antiquity to 1800: A
Chronological History. Published by ABC-CLIO Santa Barbara, CA. (c)1985
Gregory Austin. ISBN 0-87436-418-3 (Modern, mostly legal and church
sources. Austin quotes some sources that are not well documented)

Austin, Thomas,  editor. *Two Fifteenth-Century Cookery Books Harleian
MS 279 (ab. 1430), & Harl. MS. 4016 (ab. 1450), with extracts from
Ashmole MS 1429, Laud MS 553, & Douce MS. 55. Published for the Early
English Text Society by N. Trübner & Co., London 1888. (untranslated,
unadapted, includes excellent glossary. Some caudle and spiced wine
recipes)

Castelvetro, Giacomo  (1546-1616) _Brieve racconto di tutte le radici,
di tutte l'herb et di tutti i frutti, che crudi o cotti in Italia si
mangiano_ c. 1614.  Translated by Riley, Gillian. _The Fruit, Herbs &
Vegetables of Italy_. Published by Viking Penguin Inc., New York. 1989
(excellent text of Italian foods eaten in late period, mentions wine and
pommegrant wine)

The Compleat Anachronist #5. The Completat Anachroist Handbook of
Brewing. Edited by Lady Arwen Evaine fert Rhys ap Gwynedd. Published by
The Compleat Anachronist. March 1983

The Compleat Anachronist #60. Alcoholic Drinks of the Middle Ages. By
Marc Shapiro. Published by The Compleat Anachronist. 1993

Digbie, Sir Kenelme. _The Closet of Sir Kenelme Digbie Opened_. Edited
by Stevenson, Jane and Davidson, Peter. 1997 Prospect Books. Devon,
England. ISBN 0907325-769

Digbie, Sir Kenelme. _The Closet of the Eminently Learned Sir Kenelme
Digbie Kt. Opened: Whereby is Discovered Several ways for making of
Metheglin, Sider, Cherry-Wine, &c. together with Excellent Directions
for Cookery: As alfo for Preferving, Canferving, Candying, &c. Published
by his Son's Consent_. _Reprinted in A Collection of Medieval and
Renaissance Cookbooks: First Compiled by Duke Cariadoc of the Bow and
The Duchess Diana Alena_. Sixth Edition (1991) Volume One, published
privately. 

Fettiplace, Elanor. Elanor Fettiplaces's Recipt Book: Elizabethian
Country House Cooking. edited by Spurling, Hiliary. Published by
Elisabeth Sifton Books: Viking, New York, New York. 1986. (must be read
carefully, many recipes from 1700's)

Friedman, David (Master Sir Cariadoc of the Bow), and Cook, Elizabeth
(Mistress Elizabeth of Dendermonde). Elizabeth and Cariadoc's
Miscellany. Published privately. Chicago, IL. (c)David Friedman and
Elizabeth Cook, 1990 (several non-alcoholic beverages and one spiced
wine)

Furnivall, Fredrick J., editor. *Early English Meals and Manners: John
Russell's Boke of Nurture, ... William Vaughan's Fifteen Directions to
Preserve Health ... The Babees Book...&c. Published for the Early
English Text Society by Kegan Paul, Trench, Trübner & Co., England 1894
(period cartoons!, descriptions of how to prepare spiced wines)

Gayre, G. Robert. _Wassail! In Mazers of Mead_ (c)1986 by G. Robert
Gayre, Gayre & Nigg. Papazian, Charlie. Brewing Mead. (c)1986 by Charlie
Papazian.  Published in one volume by Brewers Publications, P.O. Box
1679 Boulder, CO 80306 USA.  Tel. 303-447-0816, Fax. 303-447-2825  ISBN
0-937381-00-4  (Modern, some pictures, no index.)

Giacosa, Ilaria Gozzini. A Taste of Ancient Rome. trenslated by
Herklotz, Anna. Published by University of Chicago Press. Chicago
(c)1992 University of Chicago. (Chapter XII, Beverages)

Hagen, Ann. A Handbook of Anglo-Saxon Food: Processing and Consumption. 
Published by Anglos Saxon Books, England. 1993. (c)1992 Ann Hagen

Hagen, Ann. A Second Handbook of Anglo-Saxon Food & Drink: Production &
Distribution.Published by Anglos Saxon Books, England. 1995. (c)1995 Ann
Hagen

Hattox, Ralph S. _Coffee and Coffeehouses: The Origins of a Social
Beverage in the Medieval Near East_. University of Washington Press.
Seattle. Third Printing 1996. ISBN 0-295-96231-3

Henslow, G. Rev. Professor. editor. _Medical Works of the Fourteenth
Century Together with a List of Plants Recorded in Contemporary Writing
with the Identifications_. Published by Burt Franklin, New York, NY,
1972. ISBN 0-8337-1666-2. (not brewing specific, but will give you an
idea of what they thought was ok to eat)

Hess, Karen. _Martha Washington's Booke of Cookery and Booke of
Sweetmeats_. Published by Columbia University Press. NY 1995. ISBN
0-231-04931-5 (some cool syrup recipes)

Hieatt, Constance. editor and translator.  _An Ordinance Of Pottage: An
Edition of the Fifteenth Century Culinary Recipes in Yale University's
MS Beinecke 163_.  Published by Prospect Books, Ltd., London. 1988  ISBN
0-907325-38-6. (excellent book, some adapted caudle recipes and one
spiced wine)

Hieatt, Constance and Butler, Sharon. editors and translators. _Curye on
Inglysch: English Culinary Manuscripts of the Fourteenth Century
(Including the Forme of Cury)_. Published for the Early English Text
Society by Oxford University Press. London, England  1985  ISBN
0-19-722409. (sectionon Good Cookery has information on spiced wines,
brakkot and brandy)

Hinson, Janet. translator. _Le Ménagier De Paris_ (circa. 1393)
Reprinted in _A Collection of Medieval and Renaissance Cookery Books.
Volume II by Friedman, David_ (Sir Cariadoc of the Bow) Published
privately. (This is the only tranlslation that includes the beverage
section)

Lorwin, Madge. _Dining with William Shakespeare_. Published by Atheneum,
New York. 1976. ISBN 0-689-10731-5  (Fully adapted recipes and an
excellent essay on wine)

*Maimonides, Moses (1135-1204 CE). _Maqalah Fi Bayan Ba'D Al-A'Rad
Wa-A;-Jawab 'Anha  Ma'Amar Ha-Hakra'Ah_.  edited and translated by
Leibowitz, JO and Marcus, S.  _Moses Maimonides on the Causes and
Symptoms (Maqalah Fi Bayan Ba'D Al-A'Rad Wa-A;-Jawab 'Anha  Ma'Amar
Ha-Hakra'Ah [and] De Causis Accidentium)_ Published by University of
California Press, Berkeley, CA. 1974.  ISBN 0-520-02224-6  LCCCN
71-187873  (Well indexed. 13th century Hebrew translation of the Arabic
Text. English translation pages opposite Hebrew. Arabic and Latin
presented without translation. Some dicussionof drinks and advice on
wine.)

Markham, Gervase. _The English Huf-wife, contayning the inward and
outward vertues which ought to be in a compleat woman_.... Originally
published in 1615. Republished as _The English Housewife_ edited by
Best, Michael R.,  Published by McGill-Queen's University Press 1986 
ISBN 0-7735-0582-2. (sections on brewing)

May, Robert. _The Accomplisht Cook or The Art and Mystery of Cookery_.
Fourth edition, 1678. Published by Falconwood Press. (c)1992 Susan J.
Evans 193 Colonie Street Albany, New York 12210-2501 (a few mead and
spiced wine recipes)

McGee, Harold. _On Food and Cooking: The Science and Lore of the
Kitchen_. Published by Charles Scribner's Sons, New York.1984. ISBN
0-684-18132-0. (modern but interesting on the developement of beer and
mead)

Miller, Dave. _The Complete Handbook of Home Brewing_. Published by A
Garden Way of Publishing Book  (c)1988 by Storey Communications Inc.,
Pownal, VT 05261. ISBN 0-88266-522-7 (modern, excellent source for
brewing information, but this book deals only with the making of beer)

Morse, Roger A. _Making Mead (Honey Wine) History, Recipes, Methods and
Equipment_. Published by Wicwas Press, Cheshire, CN 1980. (c) Roger A.
Morse, 1980. ISBN1-878075-04-7 (modern, sulfiteorama)

Ogden, Margaret Sinclair. editor.  _The 'Libre de Diversis Medicinis' in
the Thornton Manuscript (MS. Lincoln Cathedral, A.5.2)_. Published for
the Early English Text Society by Humphrey Milford, Oxford University
Press.  Amen House, E.C. 4. England. 1938. (not brewing specific, but
will give you an idea of what medieval peoples thought was ok to eat)

O'Hara-May, Jane. _Elizabethan Dyetary of Health_. Published by Coronado
Press, Lawrence, Kansas. 1977. (Chapter 12 {drinks}, index and excellent
bibliography.)

Perry, Charles, translator. _An Anonymous Andalusian Cookbook of the
13th Century. A Complete Translation by Charles Perry of the Arabic
Edition of Ambrosio Huici Miranda with the assistance of an English
Translation by Elise Flemming, Stephen Bloch, Habib ibn Al-Andalusi and
Janet Hinson of the Spanish Translation by Ambrosio Huici Miranda_.
(c)1992 by Charles Perry. Reprinted in A Collection of Medieval and
Renaissance Cookery Books. Volume II by Friedman, David (Sir Cariadoc of
the Bow) Published privately. (really cool chapter on drinks)

*Plat, Sir Hugh. _Delights for Ladies, To adorn their perfons, Tables,
Clofets and Diftillatoriess with Beavties, Banqvets, Perfumes & Waters_.
Published London, 1609. Reprinted in A Collection of Medieval and
Renaissance Cookbooks: First Compiled by Duke Cariadoc of the Bow and
The Duchess Diana Alena. Sixth Edition (1991) Volume One, published
privately. 

Proulx, Annie and Nichols, Lew. _Sweet and Hard Cider: Making It, Using
It & Enjoying It_. A Garden Way of Publishing Book  (c)1988 by Storey
Communications Inc., Pownal, VT 05261. ISBN 0-88266-352-6. (Excellent
modern text on apple trees and making juice from your own apples. Good
section on distilling and the potential legal problems of distilling.)

Ratti, Oscar. and Westbrook, Adele., Translators and adapters. _The
Medieval Health Handbook_  original Italian edition _Tacinum Sanitatis_.
Lusia Cogliati Arano, editor. Published by George Braziller, Inc. New
York. 1976 ISBN 0-8076-0808-4 (cool pictures, Po Valley, circa 1390
documents wine, water, and grape juice)

Renfrow, Cindy. _A Sip Through Time: A Collection of Old Brewing
Recipes_. Published Privately. 1993. (c)1994 by Cindy Renfrow.  LCCCN
TX-4-019-890 (mostly American colonial era)

Sambrook, Pamela. _Country House Brewing in England 1500-1900_.
Published by The Hambledon Press, London 1996. 

Sass, Lorna J. _To the King's Taste: Richard II's book of feasts and
recipes adapted for modern cooking_. (c)1975 by The Metropolitan Museum
of Art. Printed by The Stinehour Press. ISBN 0-87099-133-7 (recipes
adapted from the Forme of Cury. one poorly redacted spiced wine recipe)

Scully, Terence. _The Art of Cookery in the Middle Ages_. Published by
The Boydell Press, Woodbridge UK. 1995 ISBN 0-85115-611. (chapter on
beverages)

Spence, Pamela. _Mad About Mead! : Nectar of the Gods_. Published by
Llewellyn Publications, October 1, 1997. ISBN: 1567186831 

Taillevent, Guillaume Tirel dit (1315?-1395). _Le viandier de Guillaume
Tirel dit Taillevent_. Translated by Prescott, James. published as _Le
Viandier de Taillevent: 14th Century Cookery_ Second Edition. Published
by Alfarhaugr Publishing Society, Eugene, OR, c1989  ISBN 0-9623719-1-2
(one caulde recipe)

Trager, James. Food Chronology: A food lover's compendium of events and
anecdotes from prehistory to the present. Published by Henry Holt and
Company: New York 1995. ISBN 0-8050-3389-0. (interesting but not well
documented)

Wilson, Constance Anne, editor. _'Liquid Nourishment' Potable Foods and
Stimulating Drinks_. Published by Edinburgh University Press, Edinburgh.
1993. Publication of Papers from the Fifth Leeds Symposium on Food
History and Traditions, April, 1990. ISBN 0-7486-0424-3 (information on
late renissance brewing)

Wilson, Constance Anne,  _Food and Drink in Britain from the Stone Age
to the 19th Century_. Published by Academy Chicago Publishers, Chicago,
IL., 1991. ISBN 0-89733-264-0

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