Gent UB 1035 - Gent UB 476 - Gent KANTL 15 vol.1 - Gent KANTL 15 vol.2 - Gent KANTL 15 vol.3
On this site I publish editions of the three Middle Dutch cookery manuscripts (the third is a convolute consisting of three cookbooks and one book with medical recipes), with translations in modern Dutch and English. As much for myself as for you, I also provide glossaries to accompany the editions. Although I started with glossaries for Middle Dutch - Modern Dutch as well as Middle Dutch - English, I have finally decided to present only the Middle Dutch - English version. I expect that Dutch people who are interested in medieval cookbooks have a sufficient grasp of English, being intelligent and civilized enough to want to know about culinary history. When all manuscripts are done, I hope to assemble these glossaries into one Lexicon of culinary Middle Dutch.
In the glossaries to the separate manuscripts the definition given for a keyword is only for that particular manuscript. When a keyword has more meanings that are not used in the manuscript in question, these definitions are not included. A * before the meaning of a keyword means that this word is not to be found, or not in in that specific capacity, in the MNW (the large dictionary on Middle Dutch) or MNH (the additional dictionary on Middle Dutch). The keywords are mainly related to cooking and eating. The glossaries are not meant as complete lexica on Middle Dutch. Some words however are included for English speaking users for a better understanding.
By the way, as you can see I have no knowledge of databases. These are very old-fashioned glossaries, in fact no more than texts displayed on your screen. The only modern thing about them is that each entry has links to the recipes in question.
Explanation of the entries
the keyword is in bold, with different spellings - gramm.inf, category (not on every entry): (numeral 1 when more then one meaning is being explained) 'meaning between quotation marks' any commentary in italics (any information from other glossaries) link to the edition 'any more specific meaning' - (numeral 2 etc. for more meanings).
Since most recipes are relatively short, I have only given the number of the recipe in the reference, no line numbers.
The ordering of the entries
This is a little different from the usual alphabetical order, because of the variations in spelling.
- The letters 'c' and 'k' at the beginning of a word are treated as one and can be found under 'c'
- The letters 'i' and 'j' at the beginning of a word are treated as one and can be found under 'i'.
- The letters 'y' and 'ij' are treated as one. In Dutch, the combination 'ij' is a diphthong, alphabetically ordered under 'i'. Although 'ij' is not identical to 'y', in medieval manuscripts 'y' and 'ij' seem to be interchangeable, and sometimes it is very hard to discern between the two in writing (although in this manuscript the difference was clear).
- Words starting with 'y' and 'ij' can be found under 'i/j/y'. (see supra)
- The letters 'u' and 'v' at the beginning of a word are treated as one and can be found under 'u'.
- The letters 's' and 'z' at the beginning of a word are treated as one and can be found under 's'.
Original cookery books
UB1035 - Manusript Gent UB 1035
UB476 - Manusript Gent UB 476
G15.- Convolute Gent KANTL 15
G15.1 - Manusript Gent KANTL 15
G15.2 - Manusript Gent KANTL 15
G15.3 - Manusript Gent KANTL 15
G15.4 - Manusript Gent KANTL 15
GV - Geraert Vorselman, Eenen nyeuwen coock boeck
VdN - Thomas Vander Noot, Een notabel boecxken van cokeryen
Glossaries and lexica
When I have used specific data from other glossaries and lexica these are mentioned after the meaning of the entry (with exception of MNW and WNT).
WB2 - W.L. Braekman, Een nieuw zuidnederlands kookboek uit de vijftiende eeuw. Scripta 17, Brussel, 1986. Edition KANTL Gent 15 vol. 2 en 3. Glossary on pp.127-147.
CI - Geraert Vorsselman, Eenen nyeuwen coock boeck. Kookboek samengesteld door Geraert Vorselman en gedrukt in Antwerpen 1560. Edition Elly Cockx-Indestege, Wiesbaden, 1971. Glossary on pp.231-256.
JSMW - Ria Jansen-Sieben en Marleen van der Molen-Willebrands, Een notabel boecxken van cokeryen. Het eerste gedrukte Nederlandstalige kookboek, circa 1514 uitgegeven te Brussel door Thomas Vander Noot. Amsterdam, 1994. Glossary on pp.69-79
JSvW - Ria Jansen-Sieben en Johanna Maria van Winter, De keuken van de Late Middeleeuwen. Een kookboek uit de 16de eeuw [...]. Amsterdam, 1998 (2d revised edition) Edition ms UB Gent 476. Glossary/Index on pp. 159-192.
K - C. Kiliaen, Etymologicum Teutonicae Linguae. 1599 Editie F. Claes s.j., Den Haag, 1972. Online version
MNW - E.Verwijs en J.Verdam, Middelnederlandsch woordenboek. 11 Dln. 's-Gravenhage, 1885-1952. Online version
VH - J.M. Verhoeff, De oude Nederlandse maten en gewichten. Amsterdam, 1983
WNT - Woordenboek der Nederlandse Taal. 29 Dln. Leiden, 1993-2001. Online version
AD - Alan Davidson, The Oxford Companion to Food, Oxford, 1999/2006.
Not a glossary or lexicon, but useful
HD- Den Herbarius in Dyetsche. Edition L.J. Vandewiele, Gent, 1974.
Grammar and categories
adj - adjective
adv - adverb
conj - conjunction
n - noun
nm - numeral
pl - plural
prep - preposition
prn - pronoun
vb - verb
The categories are not used consequently throughout the glossaries. They are experimental, and will not really be of use until they can be used as searchterms.
cooking fat - diary - dish - fish - fruit - herb - kitchenware - liquid - meat - part oa animal - part oa plant - pastry - proper name - poultry - spice - tableware - vegetable