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Author : Terence Scully
Publisher : Boydell Press
Page : 296 pages
File Size : 41,6 Mb
Release : 1995
Category : Cooking
ISBN : 0851154301
In this fascinating study, the author examines both the theory and practice of medieval cooking. The recipes which survived indicate how rich and varied a choice of dishes the wealthy could enjoy.
Author : Melitta Weiss Adamson
Publisher : Bloomsbury Publishing USA
Page : 286 pages
File Size : 51,7 Mb
Release : 2004-10-30
Category : Social Science
ISBN : 9780313084829
Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative. The book draws on a variety of period sources, including as literature, account books, cookbooks, religious texts, archaeology, and art. Food was a status symbol then, and sumptuary laws defined what a person of a certain class could eat—the ingredients and preparation of a dish and how it was eaten depended on a person's status, and most information is available on the upper crust rather than the masses. Equalizing factors might have been religious strictures and such diseases as the bubonic plague, all of which are detailed here.
Author : Bridget Ann Henisch
Publisher : Unknown
Page : 262 pages
File Size : 50,7 Mb
Release : 2009
Category : Art
ISBN : UOM:39015080736302
The figure of the medieval cook revealed, in the context of time and circumstance. `Stylish and racy... An excellent book and a delight to read, written with panache and entirely convincing.' Professor PETER COSS, Cardiff University. This book takes us into the world of the medieval cook, from the chefs in the great medieval courts and aristocratic households catering for huge feasts, to the peasant wife attempting to feed her family from scarce resources, from cooking at street stalls to working as hired caterers for privatefunctions. It shows how they were presented in the art, literature and moral commentary of the period (valued on some grounds, despised on others), how they functioned, and how they coped with the limitations and the expectationswhich faced them in different social settings. Particular use is made of their frequent appearance in the margins of illuminated manuscript, whether as decoration, or as a teaching tool.
Author : Hannah Glasse
Publisher : Unknown
Page : 476 pages
File Size : 48,8 Mb
Release : 1784
Category : Cooking
ISBN : HARVARD:RSMD1J
Author : Melitta Weiss Adamson
Publisher : Routledge
Page : 246 pages
File Size : 54,9 Mb
Release : 2020-10-12
Category : Literary Criticism
ISBN : 9781135547899
First Published in 1995. Routledge is an imprint of Taylor & Francis, an informa company.
Author : Maggie Black
Publisher : J Paul Getty Museum Publications
Page : 144 pages
File Size : 54,5 Mb
Release : 2012
Category : Cooking
ISBN : 1606061097
"Explores the cuisine of the Middle Ages within its historical context, examining its relationship with religion and with different classes of society. Includes recipes drawn from medieval manuscripts and adapts recipes for modern cooking"--
Author : Odile Redon,Françoise Sabban,Silvano Serventi
Publisher : University of Chicago Press
Page : 322 pages
File Size : 51,7 Mb
Release : 1998
Category : Cooking
ISBN : 0226706850
The Medieval Kitchen is a delightful work in which historians Odile Redon, Françoise Sabban, and Silvano Serventi rescue from dark obscurity the glorious cuisine of the Middle Ages. Medieval gastronomy turns out to have been superb—a wonderful mélange of flavor, aroma, and color. Expertly reconstructed from fourteenth- and fifteenth-century sources and carefully adapted to suit the modern kitchen, these recipes present a veritable feast. The Medieval Kitchen vividly depicts the context and tradition of authentic medieval cookery. "This book is a delight. It is not often that one has the privilege of working from a text this detailed and easy to use. It is living history, able to be practiced by novice and master alike, practical history which can be carried out in our own homes by those of us living in modern times."—Wanda Oram Miles, The Medieval Review "The Medieval Kitchen, like other classic cookbooks, makes compulsive reading as well as providing a practical collection of recipes."—Heather O'Donoghue, Times Literary Supplement
Author : Phyllis Pray Bober
Publisher : University of Chicago Press
Page : 464 pages
File Size : 45,8 Mb
Release : 2001-06
Category : Cooking
ISBN : 9780226062549
How we define, prepare and consume food can detail a full range of social expression. Examining the subject through the dual lens of archaeology and art history, this book argues that cuisine as an art form deserves a higher reputation.
Author : D. Eleanor Scully,Terence Scully
Publisher : University of Michigan Press
Page : 394 pages
File Size : 50,6 Mb
Release : 2002
Category : Cooking
ISBN : 0472088777
A delicious introduction to the food prepared in wealthy medieval French households
Author : Lynne Elliott
Publisher : Crabtree Publishing Company
Page : 36 pages
File Size : 51,7 Mb
Release : 2004
Category : Juvenile Nonfiction
ISBN : 0778713482
Provides an overview of food, hunting, and cooking in the Middle Ages.
Author : Stephen Harris,Bryon L. Grigsby
Publisher : Routledge
Page : 309 pages
File Size : 46,5 Mb
Release : 2010-05-26
Category : History
ISBN : 9781135986674
Brought together by an impressive, international array of contributors this book presents a representative study of some of the many misinterpretations that have evolved concerning the medieval period.
Author : Maria Dembinska
Publisher : University of Pennsylvania Press
Page : 260 pages
File Size : 54,7 Mb
Release : 1999-08-20
Category : Cooking
ISBN : 0812232240
Topics examined include not just the personal eating habits of kings, queens, and nobles but also those of the peasants, monks, and other social groups not generally considered in medieval food studies."--BOOK JACKET.
Author : Katherine A. McIver
Publisher : Rowman & Littlefield
Page : 139 pages
File Size : 47,8 Mb
Release : 2017-10-16
Category : Cooking
ISBN : 9781442248953
The modern twenty-first century kitchen has an array of time saving equipment for preparing a meal: a state of the art stove and refrigerator, a microwave oven, a food processor, a blender and a variety of topnotch pots, pans and utensils. We take so much for granted as we prepare the modern meal – not just in terms of equipment, but also the ingredients, without needing to worry about availability or seasonality. We cook with gas or electricity – at the turn of the switch we have instant heat. But it wasn’t always so. Just step back a few centuries to say the 1300s and we’d find quite a different kitchen, if there was one at all. We might only have a fireplace in the main living space of a small cottage. If we were lucky enough to have a kitchen, the majority of the cooking would be done over an open hearth, we’d build a fire of wood or coal and move a cauldron over the fire to prepare a stew or soup. A drink might be heated or kept warm in a long-handled saucepan, set on its own trivet beside the fire. Food could be fried in a pan, grilled on a gridiron, or turned on a spit. We might put together a small improvised oven for baking. Regulating the heat of the open flame was a demanding task. Cooking on an open hearth was an all-embracing way of life and most upscale kitchens had more than one fireplace with chimneys for ventilation. One fireplace was kept burning at a low, steady heat at all times for simmering or boiling water and the others used for grilling on a spit over glowing, radiant embers. This is quite a different situation than in our modern era – unless we were out camping and cooking over an open fire. In this book Katherine McIver explores the medieval kitchen from its location and layout (like Francesco Datini of Prato two kitchens), to its equipment (the hearth, the fuels, vessels and implements) and how they were used, to who did the cooking (man or woman) and who helped. We’ll look at the variety of ingredients (spices, herbs, meats, fruits, vegetables), food preservation and production (salted fish, cured meats, cheese making) and look through recipes, cookbooks and gastronomic texts to complete the picture of cooking in the medieval kitchen. Along the way, she looks at illustrations like the miniatures from the Tacuinum Sanitatis (a medieval health handbook), as well as paintings and engravings, to give us an idea of the workings of a medieval kitchen including hearth cooking, the equipment used, how cheese was made, harvesting ingredients, among other things. She explores medieval cookbooks such works as Anonimo Veneziano, Libro per cuoco (fourtheenth century), Anonimo Toscano, Libro della cucina (fourteenth century), Anonimo Napoletano (end of thirteenth/early fourteenth century), Liber de coquina, Anonimo Medidonale, Due libri di cucina (fourteenth century), Magninus Mediolanensis (Maino de’ Maineri), Opusculum de saporibus (fourteenth century), Johannes Bockenheim, Il registro di cucina (fifteenth century), Maestro Martino’s Il Libro de arte coquinaria (fifteenth century) and Bartolomeo Sacchi, called Platina’s On Right Pleasure and Good Health (1470). This is the story of the medieval kitchen and its operation from the thirteenth-century until the late fifteenth-century.
Author : Katherine A. McIver
Publisher : Rowman & Littlefield
Page : 219 pages
File Size : 42,9 Mb
Release : 2014-12-05
Category : Cooking
ISBN : 9781442227194
Renaissance Italy’s art, literature, and culture continue to fascinate. The domestic life has been examined more in recent years, and this book reveals the preparation, eating, and the sociability of dining in Renaissance Italy. It takes readers behind the scenes to the Renaissance kitchen and dining room, where everyday meals as well as lavish banquets were prepared and consumed. Katherine McIver considers the design, equipment, and location of the kitchen and food prep and storage rooms in both middle-class homes and grand country estates. The diner’s room, the orchestration of dining, and the theatrical experience of dining are detailed as well, all in the context of the renowned food and architectural scholars of the day.
Author : Lara Frentrop
Publisher : Taylor & Francis
Page : 189 pages
File Size : 48,5 Mb
Release : 2023-11-16
Category : History
ISBN : 9781000997255
Thousands of intact ceramic bowls and plates as well as fragments made in the medieval Byzantine empire survive to this day. Decorated with figural and non-figural imagery applied in a variety of techniques and adorned with colourful paints and glazes, the vessels can tell us much about those who owned them and those who looked at them. In addition to innumerable ceramic vessels, a handful of precious metal bowls and plates survive from the period. Together, these objects make up the art of dining in medieval Byzantium. This art of dining was effervescent, at turns irreverent and deadly serious, visually stunning and fun. It is suggestive of ways in which those viewing the objects used a quotidian and biologically necessary (f)act – that of eating – to reflect on their lives and deaths, their aspirations and their realities. This book examines the ceramic and metal vessels in terms of the information offered on the foods eaten, the foods desired and their status; the spectacle of the banquet; the relationship between word and image in medieval Byzantium; the dangers of taste; the emergence of new moral and social ideals; and the use of dining as a tool in constructing and enforcing hierarchy. This book is of appeal to scholarly and non-scholarly audiences interested in the art and material culture of the medieval period and in the social history of food and eating.