A01=Hannele Klemettila
agricultural practices
Apicius
aristocratic dining
authentic historical recipes
Author_Hannele Klemettila
Baltic region
banquets
bread making
Burgundian court
Category=NHDJ
Category=NHTB
Category=WB
Christian traditions
court cuisine
courtly culture
cross-cultural exchange
culinary history
culinary manuscripts
cultural customs
cultural heritage
cultural iconography
daily life history
dietetics
dining traditions
domestic life
early cookery books
East-West trade
eq_bestseller
eq_food-drink
eq_history
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
European history
European trade routes
exotic imports
exotic spices
experimental cooking
fasting practices
feasting traditions
fish consumption
food and health
food culture
Food history
food in art
food literature
food preservation
food symbolism
food transportation
Forme of Cury
forthcoming
gastronomy
Hanseatic League
health beliefs
heritage cooking
historical artwork
historical cooking
historical European cooking
historical gastronomy
historical ingredients
historical lifestyle
historical recipes
historical reenactment
home cooking inspiration
humoral theory
illuminated manuscripts
illustrated history
Liber de coquina
living history
luxury foods
Marco Polo
meat dishes
medieval art
medieval banquet food
medieval banquets
medieval cookbooks
medieval diet and society
medieval feast recipes
medieval food culture Europe
medieval medicine
Mediterranean trade
Menagier de Paris
monastic diet
monastic traditions
noble households
Nordic history
past lifestyles
peasant life
Platina
porridge
regimen sanitatis
religious doctrine
religious fasting
royal courts
Scandinavian culture
scholasticism
seasonal eating
social hierarchy
spice routes
spices trade
status display
symbolic foods
Tacuinum sanitatis
Thomas Aquinas
trade routes
traditional cooking
traditional Scandinavian food history
Viandier
visual history
wealth and status
Western Europe
Product details
- ISBN 9781836392545
- Dimensions: 190 x 250mm
- Publication Date: 24 Aug 2026
- Publisher: Reaktion Books
- Publication City/Country: GB
- Product Form: Paperback
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The Medieval Kitchen reveals a world in which food was central to daily life, status and belief. From lavish banquets scented with exotic spices to humble meals of bread, greens and porridge, Hannele Klemettilä paints a vivid picture of how people across Western Europe and Scandinavia prepared, transported and enjoyed food. Richly illustrated and grounded in original sources, the book unveils the surprising sophistication of medieval cooking and dispels long-standing myths about what people ate and why. With more than sixty authentic recipes adapted for the modern kitchen – from hippocras to rose pudding – it offers readers a tangible connection to a bygone era. This is both an inviting culinary guide and a revealing study of how food shaped medieval culture.
Hannele Klemettilä is Adjunct Professor of Cultural History at the University of Turku and a Life Member of Clare Hall, Cambridge. She is the author of Animals and Hunters in the Late Middle Ages (2015).
