Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

by Peter Brears
     
 

View All Available Formats & Editions

This new work by Peter Brears, perhaps Britain’s foremost expert on the historical kitchen, looks at these important elements of cooking and dining. A series of chapters looks at the cooking departments in large households: the counting house, dairy, brewhouse, pastry, boiling house and kitchen. These are illustrated by architectural perspectives of

Overview

This new work by Peter Brears, perhaps Britain’s foremost expert on the historical kitchen, looks at these important elements of cooking and dining. A series of chapters looks at the cooking departments in large households: the counting house, dairy, brewhouse, pastry, boiling house and kitchen. These are illustrated by architectural perspectives of surviving examples in castles and manor houses throughout the land. There are chapters dealing with the various sorts of kitchen equipment: fires, fuel, pots and pans. Sections are then devoted to recipes and types of food cooked. The recipes are those which have been used and tested by Peter Brears in hundreds of demonstrations to the public and cooking for museum displays. Finally there are chapters on the service of dinner and the rituals that grew up around these. Here, Peter Brears has drawn a strip cartoon of the serving of a great feast (the washing of hands, the delivery of napery, the tasting for poison, etc.) which will be of permanent utility to historical re-enactors who wish to get their details right.

Editorial Reviews

Rob Hardy
If you have any idea of how people ate in England six hundred years ago, you may well have gotten it from Hollywood productions featuring castles in which rollicking banqueters dined exclusively on whole suckling pig, and practiced their belching and food-throwing at table. It won’t come as any surprise that what makes good movies can make bad history. If you are interested in food, cooking, and historic recipes, and you want to get a more accurate picture than Hollywood offers, Peter Brears is your man.'
Speculum - Constance B. Hieatt
This is an important and authoritative book.'
Gastronomica
...a work of great erudition...'

Product Details

ISBN-13:
9781903018873
Publisher:
Marion Boyars Publishers Ltd
Publication date:
10/06/2012
Pages:
560
Sales rank:
932,067
Product dimensions:
6.90(w) x 9.60(h) x 2.20(d)

Meet the Author

Peter Brears is former Director of the Leeds City Museums and one of England’s foremost authorities on domestic artifacts and historical kitchens and cooking technology. His previous, recent book with Prospect Books is Traditional Food in Yorkshire.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >