B. Laurioux, Introduction: the Recipe, a Singular Object of Research - J.-L. De Paepe, International Union of Academies. WRITING AND READING THE RECIPE. M. Brisville, Mesure et mesures dans les livres de cuisine de l’Occident islamique médiéval - L. Yungman, On Form and Content: Medieval Culinary Recipe-poems in Arabic - A. Campanini, Culinary Recipes and their Readership in the Italian Renaissance - R. Whibbs, Gens Experts & Non Suspects: Apprenticeship in the Cooks', Charcutiers', and Caterers' Guilds of Paris, 1475-1599 - G. Bernasconi, Mesure du temps dans les livres de cuisine du XVIIe siècle: "Sensuous technology" et délégation technique. THE BOUNDARIES OF A GENRE. C. Burnett – L. Saif, The Aping of Culinary Recipes in Magical Texts: the Case of the Flos Naturarum and the Kitab al-Istijlab (Liber de quatuor confectionibus) - S. Moureau, «Qui accipit quod debet et miscet sicut debet, procedit inde quod debet procedere». Les recettes alchimiques médiévales arabes et arabo-latines (IXe-XIIIe siècles) - B. Laurioux, The Secrets of Cook: "Tours de Main" and Tours de Force in the Collections of Recipes from the Twelfth to the Seventeenth Centuries - W. Asfora Nadler, The Role of Culinary Knowledge in Marsilio Ficino’s Recommendations of Consilio contro la pestilentia - F. Badiali – P. Baraldi, Between the Lines of a Recipe Book. Cookery, Alchemy, Cosmetics, Metallurgy and Medicine in the Renaissance Ferrara (Italy) - R. Hryszko, Between the Theory and Practice of the XVth- Century Italian Confectionery. Manufacturing Sweets in the Light of Recipes by Quirico de Augustis (1492) - W. Pfeffer, Jean Bruyérin-Champier’s De re cibaria as a Collection of Recipes - F. Pucci Donati, Recipes from an Italian Manuscript of the XVth-Century. IDENTITY AND RECIPE. F. Sabban, The Concept of the Recipe in Ancient China - H. Jawhara Piñer, La recette de «préparation des tresses» du Kitab al-Tabih et sa similitude avec le pain tressé "challah" des Juifs - Y. Morel, Le recueil du cuisinier Hotin dans les manuscrits du Ménagier de Paris: des recettes «bourguignonnes»? - B. Denicolò, The Own and the Foreign. Traces of Local, Regional and National Cuisines in Medieval and Early Modern Recipes - B. Denicolò, From Staple Food to Regional Specialty Stockfish Recipes of the Alpine Area from the XVth to the XIXth Century - M. Ernst, From Polish Soups to English Dough. Designations of Origin and Their Significance in Early Modern Recipes. RECIPES AND PRACTICES. M. Ausécache, Les recettes salernitaines entre expérience et théorie - M. Ferrières, À propos d’une recette du Platine en françois - J. Véronèse, Les experimenta de conjuration des esprits dans un manuscrit italien de la fin du XVe siècle (Florence, BML, Plut. 89 sup. 38) - I. Gagliardi, “Chemiatri” di Dio: i frati Gesuati, le loro ricette e la distillazione dell’acquavie - T. Taape, Orphelins du savoir-faire: la recette en édition numérique et au laboratoire «Making and Knowing» - I. Ventura, Ps.-Mesue's Antidotarium sive Grabadin and Renaissance Recipes Collections: A Preliminary Overview of the Fortleben of an Authorative Pharmaceutical Text - M. Pastoureau, Fabriquer la couleur: des recettes pour teindre, pour peindre ou pour rêver? - A. Paravicini Bagliani, Conclusion. Index of Persons and Places Names, by A. Paravicini Bagliani. Index of Manuscripts, by A. Paravicini Bagliani.