The Art of Cookery in the Middle Ages

Front Cover
Boydell Press, 1995 - Cooking - 276 pages
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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User Review  - tonysomerset - LibraryThing

The title is misleading as is very quickly explained. Mediaeval cooking had nothing to do with art but all to do with science, as they then knew it. What a well researched and thorough guide into ... Read full review

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User Review  - reginaromsey - LibraryThing

A new history by this renowned scholar. Discusses Doctrine of Humors & its effect on diet, table manners, more. Paper Read full review

Contents

INTRODUCTION
1
SIMILARITIES IN MEDIEVAL FOODS AND COOKING
28
Preparing and cooking foods
34
MEDIEVAL DINING
36
THE THEORETICAL BASES FOR MEDIEVAL FOOD
40
THE DISTINCTIVE NATURE OF MEDIEVAL FOODS
66
FOODS FOR THE SICK
185
INTERNATIONAL FOODS AND REGIONAL FAVOURITES
196
Conclusion
236
THE THEORETICAL BASES FOR MEDIEVAL FOOD
256
BIBLIOGRAPHY
257
Latemedieval medical and scientific works referring to food preparation
260
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