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The art of cookery in the late Middle Ages

Author: Terence Scully
Publisher: Woodbridge : Boydell, 1995.
Edition/Format:  Print book : EnglishView all editions and formats
Summary:

The medieval kitchen revealed; facilities, seasonal foods, strictures of the church, and the interweaving of foodstuffs with medical theory.
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Genre/Form: History
Document Type: Book
All Authors / Contributors: Terence Scully
ISBN: 0851156118 9780851156118
OCLC Number: 315976613
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 table and table manners; foods for the sick; international foods and regional favorites; conclusion - the cook, the cookery and the food.
Responsibility: Terence Scully.

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A compendium on practically all aspects of the art of cooking and dining... Because of the author's familiarity with all aspects of the subject we are offered this rara avis: a book which interests Read more...

 
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