The Art of Cookery in the Middle Ages

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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.

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Product Details

  • ISBN-13: 9780851154305
  • Publisher: Boydell & Brewer, Limited
  • Publication date: 3/3/2005
  • Edition description: Reissue
  • Pages: 284
  • Product dimensions: 6.14 (w) x 9.21 (h) x 0.60 (d)

Table of Contents

1 Introduction 1
2 Similarities in Medieval Foods and Cooking 28
3 The Theoretical Bases for Medieval Food and Cookery 40
4 The Distinctive Nature of Medieval Foods and Cookery 66
5 Medieval Dining 101
6 Beverages 137
7 The Hall, Table and Manners 166
8 Foods for the Sick 185
9 International Foods and Regional Favourites 196
10 Conclusion: The Cook, the Cookery and the Food 236
Bibliography 257
Late-medieval culinary recipe collections 257
Late-medieval medical and scientific works referring to food preparation 260
Modern adaptations of Medieval recipes 263
Index 265
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