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The Art of Cookery in the Middle Ages : Studies in Anglo-Saxon History - Terence Scully

The Art of Cookery in the Middle Ages

Studies in Anglo-Saxon History

Paperback

Published: 3rd April 2005
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RRP $49.95
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A compendium on practically all aspects of the art of cooking and dining...Because of the author's familiarity with all aspects of the subject we are offered this rara avis: a book which interests the specialist and the general reader; which allies common sense with scholarship; and which presents the theory and practice of medieval cooking for the scholar and the practitioner...has its place on the shelves of the practical cook as well as on those of the scholar: both can feed on it! HISTORYThe master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical andknowledgeable. His apprenticeship acquainted him with a range of culinary skills and a wide repertoire of seasonal dishes, but he was also required to understand the inherent qualities of the foodstuffs he handled, as determined by contemporary medical theories, and to know the lean-day strictures of the Church. Research in original manuscript sources makes this a fascinating and authoritative study where little hard fact had previously existed.

[An] excellent reference work [it] puts this fascinating subject in context for expert and lay reader alike. A useful tool for re-enactors. ... Worth every penny. HISTORICAL NOVELS REVIEW A compendium on practically all aspects of the art of cooking and dining... Because of the author's familiarity with all aspects of the subject we are offered this rara avis: a book which interests the specialist and the general reader; which allies common sense with scholarship; and which presents the theory and practice of medieval cooking for the scholar and the practitioner... has its place on the shelves of the practical cook as well as on those of the scholar: both can feed on it! HISTORY

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 table and table manners; foods for the sick; international foods and regional favorites; conclusion - the cook, the cookery and the food.

ISBN: 9780851154305
ISBN-10: 0851154301
Series: Studies in Anglo-Saxon History
Audience: Professional
Format: Paperback
Language: English
Number Of Pages: 284
Published: 3rd April 2005
Publisher: BOYDELL & BREWER INC
Country of Publication: GB
Dimensions (cm): 23.37 x 15.32  x 2.01
Weight (kg): 0.48
Edition Type: New edition