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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.
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About the Author:
Terence Scully is professor of French at Wilfrid Laurier University, Ontario.
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- PublisherUniv of Rochester Pr
- Publication date1995
- ISBN 10 0851156118
- ISBN 13 9780851156118
- BindingHardcover
- Number of pages276
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The Art of Cookery in the Middle Ages
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(1995)
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ISBN 13: 9780851156118
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The Art of Cookery in the Middle Ages
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The Art of Cookery in the Middle Ages
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Book Description Condition: Good. SHIPS FROM USA. Used books have different signs of use and do not include supplemental materials such as CDs, Dvds, Access Codes, charts or any other extra material. All used books might have various degrees of writing, highliting and wear and tear and possibly be an ex-library with the usual stickers and stamps. Dust Jackets are not guaranteed and when still present, they will have various degrees of tear and damage. All images are Stock Photos, not of the actual item. book. Seller Inventory # 1-0851156118-G
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The art of cookery in the Middle Ages
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The Boydell Press, Woodbridge
(1995)
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ISBN 13: 9780851156118
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Book Description Hardcover. Condition: Very Good. Dust Jacket Condition: Very Good. First Edition. Very clean & tightly bound hardback book with no inscriptions, in a bright unclipped dustjacket. Appears little used. [viii] + 276 pages, bibliography, index. Seller Inventory # 59218
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The Art of Cookery in the Middle Ages
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Boydell & Brewer, Woodbridge Suffolk
(1995)
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Book Description Hard Cover. Condition: Very Good. Dust Jacket Condition: Very Good. First Edition. Dust jacket price clipped. Blue cloth with bright gilt titling on spine. No inscription. 276 pages clean and tight. 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. The master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries possessed wide knowledge. During his apprenticeship under other masters, he learnt a range of culinary skills using the standard facilities of the open fire, the mortar and the bolting-cloth to their best advantage. He had a large repertoire of preparations for all occasions, in order to accommodate the seasonal scarcity of certain foods and the lean-day strictures of the Church. He also possessed a wealth of knowledge of the theoretical aspect of medieval cookery: he was obliged to understand thoroughly the inherent qualities of all the foodstuffs he handled, as determined by contemporary medical treatises, in order to ensure that he never imperilled the health of his master's household by an unsuitable choice or combination of ingredients. With few exceptions, these ingredients are much the same as those in favour today: it is the how and why of their different treatment that makes the cookery of five centuries ago of such interest. Size: 8vo. Seller Inventory # 113287
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The Art of Cookery in the Middle Ages
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The Art of Cookery in the Middle Ages
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