TitleCitrus Fruits as Medicinal, Prestige, and Deli Food
Date/TimeThursday 8 July 2021: 09.00-10.30
OrganiserElke Krotz, Institut für Germanistik, Universität Wien
Moderator/ChairMarlene Ernst, Gastrosophie, Fachbereich Geschichte, Paris-Lodron-Universität Salzburg
Paper 1516-a Anna, Countess of Hohenlohe, as Hausfrau, Healer, Networker, and Citrus Maniac
(Language: English)
Elke Krotz, Institut für Germanistik, Universität Wien
Index Terms: Daily Life; Economics - Rural; Language and Literature - German; Medicine
AbstractThis section deals with the use, availability, and replacements of citrus fruits in medieval cooking. Although citrus fruits were often mentioned in ancient, Salernitan and Arab-Islamic sources and therefore well known among the scholars of the time, they had to be replaced in the kitchen till the Late Middle Ages when they became a matter of prestige and exquisite taste.

The Connfeckt Buechleinn of Anna, Countess of Hohenlohe (1522-1594) offers more than 140 recipes of electuaries, syrups and sweets, mainly of quinces and citrus fruits. Anna possessed one of the earliest orangeries in Germany and exchanged recipes with the high nobility of her time. (E. Krotz)

Medical and dietetic knowledge in medieval Europe was fed mainly by ancient and Arab-Islamic sources. In these texts citrus fruits are attributed with various functions, like cooling, appetite stimulation or preventing side effects from other foods. This paper investigates the use of lemons passed on by Oriental sources and which local substitutes were used to reach the same effects in Central Europe, where citrus fruits were not available until the Late Middle Ages. (Y. Schwinghammer)