Bruno Laurioux, Cookery and Poison in the Late Middle Ages This paper deals with the culinary dimension in the treatises on poisons that were written or translated in the Medieval West between 1200 and 1500 approximately. After a short presentation of the corpus which is limited here to six works by Maimonides, Juan Gil of Zamora, Pietro of Abano, Arnaldo of Vilanova, Cristoforo degli Onesti, Sante Ardoini of Pesaro, the first part (Poison is in the soup) is about the way to administer poison, which goes through food most of the time. As a consequence, treatises on poison often include developments on some real dishes and the concrete dangers that they present for consumers. The list of these dishes is inherited from Maimonides, that is to say from the cookery that was practiced in Egypt around 1200, and partly coincided with the one that we find in another translation from an Egyptian medical treatise by Ibn Jazla. Interestingly, some dishes that were supposed to be very dangerous because of their peculiar taste, color or consistency, have been included in one of the oldest western cookbooks, the Liber de coquina. The second part of the article (Cooking as a risk of poison) broadens perspective to the question of toxicology: many examples that are described in the medieval treatises on poisons come in fact under this category. The last point is a still open question: contrary to what was expected in the beginning of this research, the cuisine of antidote does not look like the real cuisine with foods. Maybe another comparison needs to be done with the unkown cuisine that created the poisons.