Front cover image for The art of cookery in the Middle Ages

The art of cookery in the Middle Ages

Print Book, English, 2009
Boydell, 2009
1 volume.
9780851154305, 0851154301
505236997
1. INTRODUCTION
1(27)
Food habits
1(3)
The late Middle Ages and modern sources
4(5)
Documentary evidence
9(17)
Foods
9(14)
Cookery
23(3)
The present study
26(2)
2. SIMILARITIES IN MEDIEVAL FOODS AND COOKING
28(12)
Foodstuffs
28(6)
Generally
28(1)
Specifically
29(5)
Preparing and cooking foods
34(1)
Preparations
34(1)
Cooking
34(1)
Breads, biscuits and pastries
35(3)
Conclusion
38(2)
3. THE THEORETICAL BASES FOR MEDIEVAL FOOD AND COOKERY
40(26)
Generally
40(1)
Different concepts and attitudes
41(5)
Good, bad and moderated
46(5)
Theories of what is good/bad, beneficial/harmful
46(4)
Mixtures
50(1)
Flavours
51(2)
Preservation
53(5)
Religious strictures
58(6)
Lean foods
58(4)
The Lenten debate
62(2)
Conclusion
64(2)
4. THE DISTINCTIVE NATURE OF MEDIEVAL FOODS AND COOKERY
66(35)
Dissimilarities of foodstuffs
66(20)
Grains
68(1)
Vegetables and fruits
69(3)
Meats
72(7)
Liquids and greases
79(4)
Spices and herbs
83(3)
Preparation and cooking
86(15)
The Kitchen
86(3)
Food preparation
89(2)
Cooking methods
91(8)
Mortar and sieve-cloth
99(2)
5. MEDIEVAL DINING
101(36)
Prepared dishes
101(10)
Adaptations
101(3)
Subtleties
104(6)
Genres of dish
110(1)
Aesthetic concerns: flavours, mixtures, appearance
111(7)
Particular flavours
111(2)
Peculiar mixtures
113(1)
Appearance
113(5)
Meals
118(18)
Usual daily meals
118(6)
Determinant factors: ecclesiastical and medical
124(1)
Religious rules
124(2)
Physical/humoral dogma
126(6)
The sequence of dishes
132(4)
Conclusion
136(1)
6. BEVERAGES
137(29)
Water
137(1)
Wine
138(9)
Spiced wines
147(4)
Beer, ale
151(3)
Other table beverages
154(3)
Mead
154(2)
Cider, perry, etc.
156(1)
Syrups and distillates
157(9)
7. THE HALL, TABLE AND MANNERS
166(19)
The hall
166(3)
The table
169(5)
Table manners
174(6)
Moral considerations: sobriety and gluttony
180(3)
Conclusion
183(2)
8. FOODS FOR THE SICK
185(11)
Foodstuffs appropriate for the sick
185(8)
Sick-dishes
185(1)
The sick...
186(4)
... and sickly
190(3)
Prepared dishes appropriate for the sick
193(3)
9. INTERNATIONAL FOODS AND REGIONAL FAVOURITES
196(40)
Similar or international foods and dishes
196(6)
Dish-names
198(2)
Durable dish-names
200(1)
Similar dish, variable names
201(1)
`International cuisine' in the Middle Ages
202(15)
Foodstuffs
205(1)
Dishes
206(1)
White dish
207(4)
Omelets and egg dishes
211(1)
Brewets and civets
212(1)
Tortes and pies
213(1)
Mortarolum
214(1)
Galentine and other jellies
214(2)
Two standard sauces: Cameline, Jance
216(1)
Gratonea
216(1)
Crisps and doughnuts
217(1)
`Regional' food habits
217(19)
Foodstuffs
217(2)
Dishes
219(1)
English
220(2)
French
222(3)
Italian
225(5)
Hispanic
230(2)
Germanic
232(4)
10. CONCLUSION: THE COOK, THE COOKERY AND THE FOOD
236(21)
The medieval cook: his training, his place and his craft
236(18)
Professional training
236(3)
The household
239(14)
The cook's craft
253(1)
Medieval cookery
254(1)
Medieval food
255(2)
BIBLIOGRAPHY257(8)
Late-medieval culinary recipe collections257(3)
Late-medieval medical and scientific works referring to food preparation260(3)
Modern adaptations of Medieval recipes263(2)
INDEX265