The Art of Cookery in the Middle Ages PDF Download

Author: Terence Scully
Publisher: Boydell Press
ISBN: 9780851154305
Category : Cooking
Languages : en
Pages : 296

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Book Description
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: Phyllis Pray Bober
Publisher: University of Chicago Press
ISBN: 0226062546
Category : Cooking
Languages : en
Pages : 464

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Book Description
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: Bridget Ann Henisch
Publisher:
ISBN:
Category : Art
Languages : en
Pages : 262

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Book Description
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: Lilia Zaouali
Publisher: Univ of California Press
ISBN: 0520261747
Category : Cooking
Languages : en
Pages : 248

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Book Description
Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates—these are the flavors of the golden age of Arab cuisine. This book, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth-and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Lilia Zaouali brings to life Islam's vibrant culinary heritage. The second half of the book gathers an extensive selection of original recipes drawn from medieval culinary sources along with thirty-one contemporary recipes that evoke the flavors of the Middle Ages. Featuring dishes such as Chicken with Walnuts and Pomegranate, Beef with Pistachios, Bazergan Couscous, Lamb Stew with Fresh Apricots, Tuna and Eggplant Purée with Vinegar and Caraway, and Stuffed Dates, the book also discusses topics such as cookware, utensils, aromatic substances, and condiments, making it both an entertaining read and an informative resource for anyone who enjoys the fine art of cooking.

Author: Maria Dembinska
Publisher: University of Pennsylvania Press
ISBN: 9780812232240
Category : Cooking
Languages : en
Pages : 260

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Book Description
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: D. Eleanor Scully
Publisher: University of Michigan Press
ISBN: 9780472088775
Category : Cooking
Languages : en
Pages : 394

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Book Description
A delicious introduction to the food prepared in wealthy medieval French households

Author: Melitta Weiss Adamson
Publisher: Greenwood
ISBN: 9780313361760
Category : Cookbooks
Languages : en
Pages : 0

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Book Description
New light is shed on everyday life in the middle ages in Great Britain and continental Europe through this unique survey of its food culture. 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.

Author: Maggie Black
Publisher: J Paul Getty Museum Publications
ISBN: 9781606061091
Category : Cooking
Languages : en
Pages : 144

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Book Description
"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: Maggie Black
Publisher:
ISBN: 9780714105833
Category : Civilization, Medieval
Languages : en
Pages : 143

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Book Description
Available for the first time in paperback, this best-selling cookbook offers a mouth-watering selection of 50 recipes drawn from medieval manuscripts and adapted for the modern cook.

Author: Jean-Louis Flandrin
Publisher: Columbia University Press
ISBN: 023111155X
Category : Cooking
Languages : en
Pages : 642

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Book Description
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.