The Art of Cookery in the Middle Ages

The Art of Cookery in the Middle Ages

by Terence Scully, D. N. Dumville
     
 

The medieval kitchen revealed; facilities, seasonal foods, strictures of the church, and the interweaving of foodstuffs with medical theory.See more details below

Overview

The medieval kitchen revealed; facilities, seasonal foods, strictures of the church, and the interweaving of foodstuffs with medical theory.

Product Details

ISBN-13:
9780851154305
Publisher:
Boydell & Brewer, Limited
Publication date:
03/03/2005
Edition description:
Reissue
Pages:
284
Sales rank:
764,984
Product dimensions:
6.14(w) x 9.21(h) x 0.60(d)

Table of Contents

1Introduction1
2Similarities in Medieval Foods and Cooking28
3The Theoretical Bases for Medieval Food and Cookery40
4The Distinctive Nature of Medieval Foods and Cookery66
5Medieval Dining101
6Beverages137
7The Hall, Table and Manners166
8Foods for the Sick185
9International Foods and Regional Favourites196
10Conclusion: The Cook, the Cookery and the Food236
Bibliography257
Late-medieval culinary recipe collections257
Late-medieval medical and scientific works referring to food preparation260
Modern adaptations of Medieval recipes263
Index265

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