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The art of cookery in the Middle Ages

Author: Terence Scully
Publisher: Woodbridge, Suffolk, UK ; Rochester, NY, USA : Boydell Press, 1995.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:
"The cookery of the late middle ages has been unjustly neglected. Numerous references exist showing what food was customarily eaten across Europe by the aristocracy of the time, but it is only recently that scholarly research has extracted a number of recipes from manuscript sources and made them generally available. The recipes which survive indicate how rich and varied a choice of dishes the wealthy could enjoy.  Read more...
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Genre/Form: History
Document Type: Book
All Authors / Contributors: Terence Scully
ISBN: 0851156118 9780851156118 0851154301 9780851154305
OCLC Number: 32132932
Description: 276 pages ; 25 cm
Contents: Similarities in medieval foods and cooking --
The theoretical bases for medieval food and cookery --
The distinctive nature of medieval foods and cookery --
Medieval dining --
Beverages --
The hall, table and manners --
Foods for the sick --
International foods and regional favourites --
Conclusion: the cook, the cookery and the food.
Responsibility: Terence Scully.

Abstract:

This work reveals the secrets of the medieval kitchen - facilities, seasonal foods, strictures of the Church and the complex traditions governing the inherent qualities of different foods.  Read more...

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