I’m a scholar of Renaissance literature and culture, but culinary history is also a major interest of mine — especially since I love to cook! For several years I’ve been translating early cookery texts for my own interest, and I’ve finally gotten around to creating a space to share my translations publicly.
Part of the reason I chose a blog format for was to allow readers to comment on the text, and maybe offer thoughts about some of the culinary terms that stumped me. (There is a lot of obscure vocabulary here!) I’ve tried cooking some of these recipes, too, and I’d love to hear from readers who do as well! If you have a question that won’t fit in a comment, feel free to email me directly.
If you wish to use these translations for educational purposes (such as a school project or a cooking workshop), that is wonderful, but please remember to cite this website and credit me (Ariane Helou). Thanks, and happy reading!