Author: Terence Scully Publisher: Boydell Press ISBN: 9780851154305 Category : Cooking Languages : en Pages : 296
Book Description
In this fascinating study, the author examines both the theory and practice of medieval cooking. The recipes which survived indicate how rich and varied a choice of dishes the wealthy could enjoy.
Author: Phyllis Pray Bober Publisher: University of Chicago Press ISBN: 0226062546 Category : Cooking Languages : en Pages : 464
Book Description
How we define, prepare and consume food can detail a full range of social expression. Examining the subject through the dual lens of archaeology and art history, this book argues that cuisine as an art form deserves a higher reputation.
Author: Melitta Weiss Adamson Publisher: Greenwood ISBN: 9780313361760 Category : Cookbooks Languages : en Pages : 0
Book Description
New light is shed on everyday life in the middle ages in Great Britain and continental Europe through this unique survey of its food culture. Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative.
Author: Maria Dembinska Publisher: University of Pennsylvania Press ISBN: 9780812232240 Category : Cooking Languages : en Pages : 260
Book Description
Topics examined include not just the personal eating habits of kings, queens, and nobles but also those of the peasants, monks, and other social groups not generally considered in medieval food studies."--BOOK JACKET.
Author: Lilia Zaouali Publisher: Univ of California Press ISBN: 0520261747 Category : Cooking Languages : en Pages : 248
Book Description
Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates—these are the flavors of the golden age of Arab cuisine. This book, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth-and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Lilia Zaouali brings to life Islam's vibrant culinary heritage. The second half of the book gathers an extensive selection of original recipes drawn from medieval culinary sources along with thirty-one contemporary recipes that evoke the flavors of the Middle Ages. Featuring dishes such as Chicken with Walnuts and Pomegranate, Beef with Pistachios, Bazergan Couscous, Lamb Stew with Fresh Apricots, Tuna and Eggplant Purée with Vinegar and Caraway, and Stuffed Dates, the book also discusses topics such as cookware, utensils, aromatic substances, and condiments, making it both an entertaining read and an informative resource for anyone who enjoys the fine art of cooking.
Author: Maggie Black Publisher: J Paul Getty Museum Publications ISBN: 9781606061091 Category : Cooking Languages : en Pages : 144
Book Description
"Explores the cuisine of the Middle Ages within its historical context, examining its relationship with religion and with different classes of society. Includes recipes drawn from medieval manuscripts and adapts recipes for modern cooking"--
Author: Maggie Black Publisher: ISBN: 9780714105833 Category : Civilization, Medieval Languages : en Pages : 143
Book Description
Available for the first time in paperback, this best-selling cookbook offers a mouth-watering selection of 50 recipes drawn from medieval manuscripts and adapted for the modern cook.
Author: Peter C. D. Brears Publisher: Prospect Books (UK) ISBN: 9781903018873 Category : Cooking Languages : en Pages : 0
Book Description
"The history of medieval food and cookery has received a fair amount of attention from the point of view of recipes (of which many survive) and of the general context of feasts and feasting. It has never, as yet, been studied with an eye to the real mechanics of food production and service: the equipment used, the household organisation, the architectural arrangements for kitchens, store-rooms, pantries, larders, cellars, and domestic administration. This new work by Peter Brears, perhaps Britain's foremost experton the historical kitchen, looks at these important elements of cooking and dining. He also subjects the many surviving documents relating to food service ? household ordinances, regulations and commentaries ? to critical study in an attempt to reconstruct the precise rituals and customs of dinner.An underlying intention is to rehabilitate the medieval Englishman as someone with a nice appreciation of food and cookery, decent manners, and a delicate sense of propriety and seemliness. To dispel the myth, that is, of medieval feasting as an orgy of gluttony and bad manners, usually provided with meat that has gone slightly off, masked by liberal additions of heady spices.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. Then 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 (the service departments including the buttery, pantry and ewery) and the rituals that grew up around these. Here, Peter Brears has drawn a wonderful 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.
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Author: Terence Scully
Author: Rochelle Lucky
Author: Phyllis Pray Bober
Author: Melitta Weiss Adamson
Author: Maria Dembinska
Author: Lilia Zaouali
Author: D. Eleanor Scully
Author: Maggie Black
Author: Maggie Black
Author: Peter C. D. Brears