A Feast of Senses: Grinding Spices and Mixing “Consonances” in Jacques of Liège’s Theoretical Works

Sensory experiences conjured up in medieval and Renaissance theory treatises involve hearing, seeing, and often smelling. In the works examined in this paper, music theory, cooking, and pharmacy were drawn together by virtue of a commonality of methods. According to 14-th century music theorist Jacques of Liège, palatal sensations accumulating within a multi-course meal would lead to superior gastronomic satisfaction; and repetitious rubbing and mincing would increase the scent released by the species aromatice. The intellect should work in similar ways: repetition and accumulation of previously analyzed and learned concords must be applied towards a better understanding of those still to be learned. The joy derived from hearing sound mixtures is similar to the satisfaction an Epicurean cook experienced from retaining the few aromata deemed most delicate to the palate.

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