The Art of Cookery in the Middle Ages

The medieval kitchen revealed; facilities, seasonal foods, strictures of the church, and the interweaving of foodstuffs with medical theory.

The master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical and knowledgeable. His apprenticeship acquainted him with a range of culinary skills and a wide repertoireof 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.

Author: Terence Scully
Publisher: Boydell Press
Published: 08/24/1995
Pages: 284
Binding Type: Paperback
Weight: 1.05lbs
Size: 9.20h x 6.03w x 0.79d
ISBN13: 9780851154305
ISBN10: 0851154301
BISAC Categories:
- History | Europe | Medieval
- Cooking | Regional & Ethnic | European
- Cooking | Methods | General