14th century
15th century
A01=Terence Scully
Author_Terence Scully
Category=NHDJ
Category=NHTB
Category=WBA
Christianity
Church
Cookery
Cuisine
Culinary
eq_bestseller
eq_food-drink
eq_history
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
European History
Food history
Humorism
Medieval Culture
Medieval History
Medieval Kitchen
Medieval Manuscripts
Medieval Medicine
Middle Ages
Recipes
Product details
- ISBN 9780851154305
- Weight: 448g
- Dimensions: 156 x 234mm
- Publication Date: 24 Aug 1995
- Publisher: Boydell & Brewer Ltd
- Publication City/Country: GB
- Product Form: Paperback
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The medieval kitchen revealed; facilities, seasonal foods, strictures of the church, and the interweaving of foodstuffs with medical theory.
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 repertoireof 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.
