The Art of Cookery in the Middle Ages

The Art of Cookery in the Middle Ages

by Terence Scully, D. N. Dumville
     
 

ISBN-10: 0851154301

ISBN-13: 9780851154305

Pub. Date: 03/03/2005

Publisher: Boydell & Brewer, Limited

The master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical and knowledgeable. His apprenticeship acquainted him with a range of culinary skills and a wide repertoire of seasonal dishes, but he was also required to understand the inherent qualities of the foodstuffs he handled, as determined by contemporary…  See more details below

Overview

The master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical and knowledgeable. His apprenticeship acquainted him with a range of culinary skills and a wide repertoire of seasonal dishes, but he was also required to understand the inherent qualities of the foodstuffs he handled, as determined by contemporary medical theories, and to know the lean-day strictures of the Church. Research in original manuscript sources makes this a fascinating and authoritative study where little hard fact had previously existed.

Product Details

ISBN-13:
9780851154305
Publisher:
Boydell & Brewer, Limited
Publication date:
03/03/2005
Edition description:
Reissue
Pages:
284
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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