The Art of Cookery in the Middle AgesThe medieval kitchen revealed; facilities, seasonal foods, strictures of the church, and the interweaving of foodstuffs with medical theory. 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 repertoireof 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. |
Contents
INTRODUCTION | 1 |
2 | 26 |
SIMILARITIES IN MEDIEVAL FOODS AND COOKING | 28 |
THE THEORETICAL BASES FOR MEDIEVAL FOOD | 40 |
w w w w w 888 | 50 |
29 | 56 |
THE DISTINCTIVE NATURE OF MEDIEVAL FOODS | 66 |
Mortar and sievecloth | 99 |
38 | 156 |
58 | 163 |
FOODS FOR THE SICK | 185 |
68 | 194 |
INTERNATIONAL FOODS AND REGIONAL FAVOURITES | 196 |
International cuisine in the Middle Ages | 202 |
888 | 232 |
THE COOK THE COOKERY | 236 |
28 | 115 |
29 | 121 |
35 | 127 |
Medieval cookery | 254 |
| 260 | |
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Common terms and phrases
almond milk animal aristocratic banquet barley Blanc mengier boiled bread broth butter capons Carole Lambert Catalan cheese chicken Chiquart cinnamon cloves colour common cook's cookbooks cuisine culinary digestive diner eaten eels egg yolks English entremets Europe fifteenth century fire fish flavour foodstuffs Forme of Cury fourteenth fowl French fresh fried fruits Galentine gastronomic ginger grains of paradise heat herbs honesta voluptate household humours ingredients instance Italian juice lamprey late Middle Ages late-medieval Liber de coquina manuscript master meal meat meat days medieval cook medieval cookery medieval kitchen Menagier de Paris mixture modern moist nature Neapolitan Collection normally parsley particular pastry pepper perhaps physicians Platina pork pottage prepared dishes professional cook recipe collections relatively roast rose-water saffron salt sanitatis sauce season served sick sick-dishes sort spices spit stomach sugar Taillevent taste temperament variety vegetables verjuice Viandier vinegar warm Whitedish wine