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Records and Reminiscences: Some Interesting Aspects of Chiquart’s Du fait de cuisine (1420)

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By Sarah Peters Kernan

Sion/Sitten, Médiathèque Valais, S 103: Maître Chiquart, Du fait de cuisine, 1420, fol. 113r (http://www.e-codices.unifr.ch/en/list/one/mvs/cuisine).

With the holiday season behind me, I am already reminiscing about my family’s recent celebrations and thinking ahead to next year. I have gathered recipes I would like to try next year, made notes about recipes that worked (and those that didn’t), and listed the menus of the many meals my husband and I hosted for friends and family. When I starting thinking about appropriate topics for a Recipes Project post, I realized this was the perfect opportunity to consider the 1420 Savoyard cookbook, Du fait de cuisine. In it, Master Chiquart Amiczo, the chef of Amadeus VIII, Duke of Savoy, dictates seventy-eight recipes to a scribe, provides an extensive description of how to acquire food and provisions for days of feasting, and records a menu of one particular feast. In October 1403 Chiquart prepared two days of lavish feasts in honor of Mary of Burgundy. Although Amadeus VIII and Mary of Burgundy had been contracted in marriage since 1393, due to a number of political complications the bride had not left her Burgundian home. The feast celebrated her arrival at the Savoy court when she would join Amadeus VIII’s household as his wife.[1] Chiquart’s menu and notes on preparing for a feast describe a much grander event than any I might prepare during the holidays, but the intention is the same: describing a successful event so that one might remember it or even replicate it.

Despite being a very accessible medieval cookbook, Du fait de cuisine has had relatively little scholarly attention. This cookery exists in a single manuscript, held at the Médiathèque Valais in Sion, Switzerland (MS Supersaxo 103). While the manuscript has been digitized, Terence Scully has been the only scholar to devote significant attention to the book, producing a French edition and two English editions.[2] Du fait de cuisine is particularly interesting when considered among the larger corpus of contemporary cookbooks. While there are many similarities among the recipes, the surrounding text is remarkably different from most contemporary Continental and English cookbooks.

First among these differences is the amount of text and detail provided to the appointment of a kitchen for a feast. Folios 12r to 18v are devoted to this topic; Chiquart describes the necessary kitchen staff, how to order food from various purveyors, how much food to order, the vessels and equipment necessary for cooking, and the proper serving dishes. This section seems to be an attempt at describing the art of the kitchen, part of the aim of Du fait de cuisine.[3] The only other medieval cookery with such an extensive section on these aspects of the cooking process is Le Ménagier de Paris, produced in 1390s Paris for a wealthy administrative, but not noble, household. [For  more on the Ménagier de Paris, see my previous Recipes Project post on “A November Feast.”]

 Du fait de cuisine stands apart from contemporary texts in the level of detail included in the recipes. Many fit on a single folio, but others span up to eight folios. Other cookbooks describing lavish entremets, like the Viandier of Taillevent pale in comparison to the description of the final products. Chiquart’s creations of performative, edible art come alive on the page; even without illustrations, it is easy to imagine his castle with four lighted towers defended by various soldiers. Characters breathing fire are part of the creation, as well as a Fountain of Love spouting rosewater and mulled wine. Roasted and redressed peacocks and hedgehogs also make an appearance. As if this weren’t enough, Chiquart’s glorious entremets includes a faux sea filled with ships attacking the aforementioned castle. The entremet is naturally accompanied by a small group of musicians.[4] Each aspect is described in such a manner that it can be replicated, provided that the cook has some knowledge of creating pastry and sugar and meat pastes which constituted the basis of construction.

Another difference is a variety of brief texts that Chiquart includes after the culinary recipes. This includes a verse the Chiquart composed to honor Amadeus VIII and his family on fols. 107v to 109r and several other types of brief writings on the final nine folios. These are mainly non-culinary writings, including a verse against the plague, a note on Virgil’s Georgics, and several aphorisms. It is not unusual to find such an array of writings alongside cookery books in late medieval manuscripts, especially in English manuscripts. Du fait de cuisine is unique in its inclusion of these items within the cookbook itself, seemingly at the request of the author, self-described as lacking learning and wit (“n’ay grand science ne sens”).[5] I find these elements one of the most intriguing of the cookery and deserving of much more exploration.

The combined coat of arms of Amadeus VIII and Mary of Burgundy. Paris, Bibliothèque nationale de France, MS Français 18982, fol. 9v. (http://gallica.bnf.fr/ark:/12148/btv1b8528579f/f20.item.zoom)

A final difference is the menu of the feast in honor of Mary of Burgundy.[6] Many medieval cookbooks provide generic menu suggestions or menus for unspecified events, and many non-culinary records provide menus for historically important feasts. However, relatively few cookbooks include menus for actual events.[7] Amadeus VIII and Mary of Burgundy’s wedding feast was certainly a magnificent affair and a significant event in the House of Savoy. Mary was the eighth child of Philip the Bold, Duke of Burgundy, and Margaret III. Philip the Bold had arranged Mary’s marriage to solidify a political alliance to Savoy in the midst of the Hundred Years’ War. The bride was only seven when her marriage was contracted; she would not arrive at the Savoy court for another ten years. While the alliance was only initially important to the House of Burgundy, the Savoy court benefitted greatly from this alliance. Amadeus VIII needed to welcome his bride to Savoy with all the opulence he could muster. His chef was tasked with preparing two days of lavish feasting to accomplish the goals of proving his wealth and status to his new bride and her family.

The fact that Chiquart recorded an account of the wedding feast seventeen years after the event is quite interesting; this is the only specific event the author describes. While Chiquart was evidently asked by Amadeus VIII to write the cookbook as a compendium of culinary knowledge, Chiquart does not provide any reason for recording the wedding events at the end of the cookbook.[8] The menu is also written after what seems to be the original ending, the poem glorifying and thanking Chiquart’s employing household. I wonder if it was associated with the birth of Amadeus and Mary’s ninth and final child in 1420; perhaps the pregnancy or birth was particularly difficult, and Chiquart attempted to garner favor with his lord by crafting a glorious recollection of Mary’s arrival in Savoy after his original culinary text was complete. However, my guess is merely that, as the text does not indicate a specific intent.

 Du fait de cuisine is an imaginative and detailed record of culinary information. There is much to explore in its similarities to and differences from other contemporary texts. For the moment, however, I take heart that some of my post-holiday recordkeeping habits are a bit like Master Chiquart’s.

NOTES

[1] Richard Vaughan, Philip the Bold: The Formation of the Burgundian State (Reprint, Boydell Press, 2002), 89.

[2] Terence Scully, “Du fait de cuisine,” Vallesia 40 (1985): 103–231; Chiquart’s On Cookery: A Fifteenth-Century Savoyard Culinary Treatise (P. Lang, 1986); and Du fait de cuisine / On Cookery of Master Chiquart (1420): “Aucune science de l’art de cuysinerie et de cuisine” (ACMRS, 2010). Another French edition was also published: Florence Bouas and Frédéric Vivas, eds., Du fait de cuisine: Traité de gastronomie médiévale de Maître Chiquart (Actes Sud, 2008).

[3] Sion, Switzerland, Médiathèque Valais, MS Supersaxo 103, fol. 11r.

[4] S 103, fols. 30r–33r.

[5] S 103, fol. 108v.

[6] S 103, 111v–114v.

[7] A couple exceptions are the Ménagier de Paris (multiple manuscript copies) and London, British Library, MS Harley 279.

[8] S 103, fols. 11v–12r.

Digital History, Magic, Manuscripts, Medieval, Research and Writing, Series: Charms

New Resource for Late Medieval English Magic

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By Laura Mitchell

Late Medieval English Magic: English Manuscripts Containing 15th-century Magical Texts is a project born out of the dissertation research I conducted at the Centre for Medieval Studies, University of Toronto. I undertook a survey of English manuscripts containing magical texts from the fifteenth century, which became the basis of and wider context for my dissertation project. Rather than have this information languish in a static form in my dissertation, I decided to put it online in the form of a catalogue so that it could be more widely available and easily updated.

L0031855 Witchcraft and magic Credit: Wellcome Library, London. Wellcome Images images@wellcome.ac.uk http://wellcomeimages.org Witchcraft and magic: a man conducting magic rites, devils and a ghost appearing, and a hunter cowering in terror. Coloured engraving. Published: [18--] Copyrighted work available under Creative Commons Attribution only licence CC BY 4.0 http://creativecommons.org/licenses/by/4.0/
L0031855 Witchcraft and magic
Credit: Wellcome Library, London. Wellcome Images
http://wellcomeimages.org
Witchcraft and magic: a man conducting magic rites, devils and a ghost appearing, and a hunter cowering in terror.
The information in this catalogue is based on and expands on this original research in various ways – because of the improvements over the past few years in digitization projects and better online manuscript catalogues I have been able to include several more manuscripts that were not included in my original survey, and I have been able to discover more detailed information about manuscript contexts and the exact kinds of magic texts that survive.

The Late Medieval English Magic catalogue contains a general search function and it is organized into categories by city, library, magic category (charm, ritual magic, etc.), and charm motifs. The charm motifs are fairly broad. They are based on the semantic motifs discussed by Lea Olsan and others, but I have also included descriptive terms such as whether it uses an object like a plate or ring, or food. There are also links to digitized copies of manuscripts where they are available, as well as to other major online manuscript projects such as the Digital Index of Middle English Verse and Manuscripts of the West Midlands projects.

This catalogue is very much still a work in progress. As of this writing I have only uploaded 43% of the total manuscripts in my survey and I haven’t even begun to include the manuscripts from the British Library and Bodleian collections! Suggestions and recommendations are always welcome. You can contact me through this contact form, in the comments to this post, or on Twitter. My hope is that this catalogue will serve as a resource for other scholars and anyone interested in the history of medieval magic.

Art, Beauty, Medieval, Series: Colors, Series: Italian Studies, Series: Poisons and Toxins, Women and Gender

Medieval Makeup ‘Artists’. Painting Wood and Skin

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by Marjolijn Bol

What there is stays the same. That she can never change.                                                                        Jan van Boendale (ca. 1280 – ca. 1351)

For art historians, one of the most important and best-known ‘recipe books’ is  Cennino Cennini’s (c. 1370 – c. 1440) Il Libro dell’arte (The Craftman’s Handbook). The Italian treatise is famous because it offers the reader many detailed recipes that explain how to make a panel painting. These include the preparation of wood so that one can paint on it, how to make paint from egg and pigments, how to make brushes, how to paint draperies, faces and beards, and, finally, how to varnish the finished work with a mixture of oil and resin (the ‘tears’ from trees such as amber) so that it becomes it shiny and is protected from dust and dirt (fig. 1).

Fig. 1. Giovanni Boccaccio, Marcia painting her self-portrait from De Claris Mulieribus (Of famous women, written 1361), early fifteenth century illumination, Biblioteque Nationale, Paris, ms. 13420, f.101v
Fig. 1. Giovanni Boccaccio, Marcia painting her self-portrait from De Claris Mulieribus (Of famous women, written 1361), early fifteenth century illumination, Biblioteque Nationale, Paris, ms. 13420, f.101v

Little known, however, is the fact that Cennini also writes that painters were sometimes asked to be ‘makeup artists’:

In excercise of your profession, you will sometimes have to stain or paint on flesh, chiefly to paint the face of a man or woman.1

Cennini explains that there are three methods for painting faces. You can have the colors or pigments tempered with egg, or, when you want to make the face more brilliant, with linseed oil or varnish (the oil-resin mixture). Cennini writes furthermore that in order to clean the face, one takes egg yolks and, gradually rubbing them on the face with the hands, this removes the face paint. The fact that panel painters were asked to be make-up artists, begins to make more sense when we consider the fact that for painting on wood and the face many similar materials were used (figs. 2 and 3).

Fig. 2. Shared materials panel painter and face painter, left to right: Egg, linseed oil, resin tears, dried resin (mastic) and below: two pigments: white lead and vermillion.
Fig. 2. Shared materials panel painter and face painter, left to right: Egg, linseed oil, resin tears, dried resin (mastic) and below, two pigments: white lead and vermillion.
Fig. 3. Bernardo Daddi, detail Virgin Mary's face, 14th century. Egg-based paint on panel Gemäldegalerie, Berlin (inv. nr. 1064)
Fig. 3. Bernardo Daddi, detail Virgin Mary’s face, 14th century, egg-based paint on panel, Gemäldegalerie, Berlin, inv. nr. 1064.

There are in fact many more painter’s recipe books that include instructions for making face paint. The fifteenth century German Strasburg manuscript for instance, a collection of recipes for painting in books and on panel, also provides us with an instruction for making a face paint from the resin mastic.2

Another interesting  source that reflects the similarities between panel painting practice and face painting practice is the fourteenth century poem Jan Teesteye (ca. 1330-1334) written in Middle Dutch by Jan van Boendale (ca. 1280 – ca. 1351). In the section of his verse that deals with ‘women and their bad habits’ Van Boendale compares the crèmes and ointments used by women to cover up facial irregularities to the painter’s varnish:

They (the women) grease and anoint their faces, to appear beautiful, and admired by many;but as a painter varnishes an image with all its deceiving decoration, shining beautifully as if though it were solid gold, it is, on the inside, still wood; So a woman, has varnished her skin to make it look beautiful and shining, it is, however, still a futile thing; What there is stays the same. That she can never change.3

Thus, for Van Boendale, women who varnish their faces are like the painter who has varnished his work, embellished with fake jewels, glistening beautifully like gold but, ultimately, on the inside still made from wood (fig. 4). This way, Van Boendale uses the practice of make-believe in painting to compare it to another aspect of fourteenth century material culture; how women sometimes fool us with their counterfeit beauty created with face paint. What makes van Boendale’s comparison even more interesting is that he synonymously uses the Middle Dutch word ‘vernis’ for both the cosmetics used by ladies to smooth their faces and the final varnish layer applied by painters to make a painting look smooth and shiny (and protect it).

Cennino Cennini, like Van Boendale, also had some critique on the practice of painting faces. Contrary, however, to Van Boendale’s moral critique on the trickery involved in face painting, Cennini, as a painter, was well aware of the health risks involved in using some of the painter’s materials for painting the skin:

But I will tell you that if you wish to keep your complexion for a long time, you must make a practice of washing in water – spring or well or river: warning you that if you adopt any artificial preparations your countenance soon becomes withered, and your teeth black; and in the end ladies grow old before the course of time; they come out the most hideous old women imaginable.4 

Cennini was certainly right to warn against face paint. At least since antiquity many of the materials used on the face included toxic ingredients, such as the pigment lead white for applying a ‘foundation’, or vermillion for making one’s cheeks look red and blushing. Such pigments poisoned the person using it, and, eventually, could even lead to death. Here the old Dutch proverb – that one has to suffer for beauty – applies a little too well.

___________________

1. Daniel Varney Thompson (ed.), The Craftsman’s Handbook: the Italian “Il libro dell’ arte”. Cennino Cennini, New York, 1960, p. 123 and for the Italian see: Fabio Frezzato (ed.), Il libro dell’arte. Cennino Cennini, Vicenza, 2004, p. 203 [nr. CLXXIX].

2. Rosamund Borradaile and Viola Borradaile, The Strasburg manuscript: A medieval painter’s handbook/Das Strassburger Manuskript: Handbuch für Maler des Mittelalters, München, 1976, p. 83.

3. Gerrit Komrij, De Nederlandse poëzie van de twaalfde tot en met de zestiende eeuw in duizend en enige bladzijden, Amsterdam, 1994, p. 103, English translation by author

4. Thompson (ed.), The Craftsman’s Handbook, p. 123.