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 hall, table and manners -- Foods for the sick -- International foods and regional favourites -- Conclusion: the cook, the cookery and the food
Summary
The cookery of the late middle ages has been unjustly neglected. Numerous references exist showing what food was customarily eaten across Europe by the aristocracy of the time, but it is only recently that scholarly research has extracted a number of recipes from manuscript sources and made them generally available. The recipes which survive indicate how rich and varied a choice of dishes the wealthy could enjoy. In this fascinating study, Dr Scully examines both the theory and practice of medieval cooking, demonstrating their complex interdependence
Analysis
Cookery History
Notes
Bibliography: p257-264. - Includes index
Bibliography
Includes bibliographical references (pages 257-264) and index
