Medieval Kitchen : a Social History with Recipes
We don't usually think of haute cuisine when we think of the Middle Ages. But while the poor did eat a lot of vegetables, porridge, and bread, the medieval palate was far more diverse than commonly assumed. Meat, including beef, mutton, deer, and rabbit, turned on spits over crackling fires, and the rich showed off their prosperity by serving peacock and wild boar at banquets. Fish was consumed in abundance, especially during religious periods such as Lent, and the air was redolent with exotic spices like cinnamon and pepper that came all the way from the Far East. In this richly
1 online resource (233 pages)
9781780232546, 1780232543
1044743619
The Medieval Kitchen Cover; Imprint page; Contents; Preface; 1. An Epicurian Paradise; 2. Our Daily Bread; 3. Vegetables for All Occasions; 4. Under the Spell of Meat; 5. Bounties from the Deep; 6. Ingenious Sauces, Seductive Spices; 7. A Selection of Cheeses: Milk and Egg Dishes; 8. Divine Desserts; 9. Of Hippocras and Mead; 10. In Search of a Forgotten World of Flavours; Festive Menu Suggestions; Medieval Recipes for Modern Cooks; List of Illustrations; Bibliography; Acknowledgements; Index