Editing Catalan cuisine (section)

==History==

There are several [[Catalan language]] cookbooks from the [[Middle Ages]] that are known to modern scholars. The ''[[Llibre del Coch]]'' (1520) was one of the most influential cookbooks of [[Spanish Renaissance|Renaissance Spain]].<ref>{{cite book |last=Scholliers |first=Peter |title=Writing Food History: A Global Perspective |date=2012  |isbn=9780857852175 |url=https://books.google.com/books?id=7WUDAAAAQBAJ }}</ref> It includes several [[sauce]] recipes made with ingredients such as ginger, [[Mace (spice)|mace]] powder (''{{lang|ca|flor de macis}}''), cinnamon, [[saffron]], cloves (''{{lang|ca|clauells de girofle}}''), wine and honey.<ref>''Lybre de doctrina Pera ben Servir: de Tallar: y del Art de Coch''</ref><ref>{{cite book |title=Alimentació i societat a la Catalunya medieval |publisher=[[CSIC Press]] |date=1998 |isbn=9788400069209 |url=https://books.google.com/books?id=34GZHYTGWkAC}}</ref> ''[[Salsa de pagó]]'' took its name from the [[peacock]] ({{langx|ca|el paó}}) that it was intended to be served with, but could accompany any type of poultry, and was part of the medieval [[Christmas dinner#Spain|Christmas meal]].<ref>{{cite web |title=Pollastre o capó rostit amb salsa de pagó | url=http://www.cuinacatalana.eu/ca/pag/receptes-1714/?id=14 |website=Fundació Institut Català de la Cuina}}</ref> ''{{lang|ca|Salsa mirraust}}'' (or ''{{lang|it|mirausto alla catalana}}'' as it's called in the ''[[Cuoco Napoletano]]'') was half-roasted (''{{lang|ca|mi-raust}}'') poultry that was finished in a ''salsa'' thickened with egg yolks, toasted almonds and breadcrumbs. In the version of the recipe from the 14th-century ''{{ill|Llibre de Sent Soví|ast}}'', the sauce is thickened with mashed poultry liver instead of egg yolks.<ref>[https://online.ucpress.edu/gastronomica/issue/7/2 Two Ways of Looking at Maestro Martino] ''Gastronomica'' Spring 2007 Vol. 7 Issue 2</ref>

[[Hippocras]] (''{{lang|ca|pimentes de clareya}}'') was spiced wine made with cinnamon, cloves, ginger, pepper, honey and wine pressed through a ''{{lang|ca|manega}}'', a [[pastry bag]] shaped cloth that was originally designed by [[Hippocrates]] to filter water.<ref>{{cite book |title=Pedralbes |publisher=Universidad de Barcelona |url=https://books.google.com/books?id=BDF9IlUOaP8C&pg=PA103}}</ref>

The 17th century manuscript ''El llibre de la Cuina de Scala-Dei'', written at the [[Cartoixa d'Escaladei]], contains austere recipes such as of porridges of cereals that go back to [[Ancient Roman cuisine|Roman times]].<ref>{{cite book |last1=Davidson |first1=Alan |title=National & Regional Styles of Cookery: Proceedings : Oxford Symposium 1981 |date=1 January 1981 |publisher=Oxford Symposium |isbn=978-0-907325-07-9 |page=178 |url=https://books.google.com/books?id=zcNdB_sl2JkC |access-date=18 February 2024 |language=en}}</ref>