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 |
SIMILARITIES IN MEDIEVAL FOODS AND COOKING | 28 |
THE THEORETICAL BASES FOR MEDIEVAL FOOD | 40 |
THE DISTINCTIVE NATURE OF MEDIEVAL FOODS | 66 |
MEDIEVAL DINING | 101 |
FOODS FOR THE SICK | 185 |
INTERNATIONAL FOODS AND REGIONAL FAVOURITES | 196 |
THE COOK THE COOKERY | 236 |
| 257 | |
| 260 | |
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Common terms and phrases
almond milk animal aristocratic banquet beverage boiled bourgeois bread broth butter capons Catalan Chambéry Chapter cheese chicken Chiquart cinnamon cloves colour common cook's cookbooks course cuisine culinary digestion diner distilled eaten eels eggs English entremets Europe fifteenth century fire fish flavour foodstuffs Forme of Cury fowl French fresh fried fruits Galentine gastronomic ginger grains of paradise heat herbs honesta voluptate honey household humours ingredients instance Italian juice lamprey late Middle Ages late-medieval Liber de coquina liquid manuscript master meal meat meat days medieval cook medieval cookery medieval cuisine medieval kitchen Menagier de Paris mixture moist nature Neapolitan Collection normally particularly pastry pepper perhaps physician Platina pork pottage prepared dishes professional cook recipe collections relatively roast rose-water saffron salt sanitatis sauce season served sick-dishes sort spices spit stomach sugar Taillevent taste temperament variety vegetables verjuice Viandier vinegar warm wine