CoReMA

Cooking Recipes of the Middle Ages

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Buttons underneath highlight semantic annotation visualisation, buttons are displayed in relation to the annotation of the text (if a button is not here, the data is not annotated!)

  • Ingredient: (usually) edible material used in cooking
  • Dish: general category of food
  • Tool: equipment used in cooking
  • Name: proper name of dish
  • Instruction: one set of action during dooking
  • Opener: phrase opening a recipe text
  • Closer: phrase closing a recipe text
  • Ref.: reference to another recipe
  • Kitchen Tip: set of actions concerning cooking
  • Household Tip: set of actions concerning household matters
  • Serving Tip: set of actions concerning dishing and serving the food
  • Speech ( ): active speech act of chef or other individual
  • Excluded ingredient ( ): potential ingredient is actively excluded
  • Compared to… ( ): comparison to suggest shape, measurement, etc.
  • Analogy ( ): something other is simulated (“fake” dish)

Ingredients / Tools: Indexes of ingredient and tool concepts reachable via English translation in brackets trailing Early New High German spelling

Metadata: Transcription and recipe view reachable via buttons next to recipe number under Metadata

Similar recipes: provides information on recipe relationships

Categories show, if decidable, main ingredient, distinct preparation method and type of dish

License and citation suggestion available via buttons next to manuscript signature below the manuscript image.

Pastry in three colours

ein hubsch essen von airen

Item wildw machen ein hubsch essen von airen so mach trew pletter weiß gruen rott vnd nym dan ains wilcz pracz als dw pest gehaben mugst Ein chlain halt das da gesotten sey vnd woll geburcz vnd gemacht mit weinper vnd nymb es dan her vnd praydt sey vnd als dick sy sein da mit bindt sy vmb ein anderen als einen bunten prieff yegligs plat besunder vnd mach dar awß ein taig dar czw sy yn bezogen werden vnd Im Smalcz

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"