Culinary literature of the Crown of Aragon toward the end of the Middle Ages – analysis of the sources as well as of the scope and main topics of existing research
The article contains an analysis of the fundamental directions of research devoted to four medieval manuscripts which had been created towards the end of the Middle Ages: Llibre de Sent Sovi, Llibre de totes maneres de potages de menjar, Llibre d’aparellar de menjar and Llibre de totes maneres de confits.
The starting point of the analysis was a critical edition of the individual collections which made it possible to carry out more in-depth studies devoted to the origin of the recipes, their mutual relations as well as their transfer between the manuscripts. A derivative of this research was a linguistic analysis concerning the culinary terminology, which was often conducted within a wider context of studies devoted to the Catalan language.
Another issue which was raised in the study concerned the gastronomical customs operating on the territory of medieval Catalonia. On the basis of these scientific analyses, there appeared some popular publications which popularized our knowledge about the above problem as well as the Catalan culinary literature. Another valuable aftermath of the research consisted in attempts to adapt the medieval recipes to the requirements of the contemporary cuisine.
In the final part of the dissertation the author characterizes concisely the research methods which he had used in the studies on the Catalan culinary literature; he ends the dissertation with a presentation of his subsequent research postulates.

Culinary literature of the Crown of Aragon toward the end of the Middle Ages – analysis of the sources as well as of the scope and main topics of existing research
The article contains an analysis of the fundamental directions of research devoted to four medieval manuscripts which had been created towards the end of the Middle Ages: Llibre de Sent Sovi, Llibre de totes maneres de potages de menjar, Llibre d’aparellar de menjar and Llibre de totes maneres de confits.
The starting point of the analysis was a critical edition of the individual collections which made it possible to carry out more in-depth studies devoted to the origin of the recipes, their mutual relations as well as their transfer between the manuscripts. A derivative of this research was a linguistic analysis concerning the culinary terminology, which was often conducted within a wider context of studies devoted to the Catalan language.
Another issue which was raised in the study concerned the gastronomical customs operating on the territory of medieval Catalonia. On the basis of these scientific analyses, there appeared some popular publications which popularized our knowledge about the above problem as well as the Catalan culinary literature. Another valuable aftermath of the research consisted in attempts to adapt the medieval recipes to the requirements of the contemporary cuisine.
In the final part of the dissertation the author characterizes concisely the research methods which he had used in the studies on the Catalan culinary literature; he ends the dissertation with a presentation of his subsequent research postulates.