The Medieval Cookbook

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The Medieval Cookbook

Author : Maggie Black
ISBN : 0714128295
Genre : Cooking, British
File Size : 69.98 MB
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A colourful cookbook with a selection of eighty recipes drawn from medieval sources and adapted for the modern cook. Extensively illustrated with scenes from medieval life, the dishes reflect the food eaten by many branches of society. An introduction describes contemporary eating habits and customs for the clergy and large households, whilst the book ends with a section on medicinal herbs and medicines.
Category: Cooking, British

The Medieval Cookbook

Author : Maggie Black
ISBN : 1606061097
Genre : Cooking
File Size : 68.26 MB
Format : PDF
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This book takes the reader on a gastronomic journey through the Middle Ages, offering not only a collection of medieval recipes, but a social history of the time. The eighty recipes, drawn from the earliest English cookbooks of the fourteenth and fifteenth centuries, are presented in two formats: the original middle English version and one adapted and tested for the modern cook. In a fascinating introduction, the author describes the range of available ingredients in medieval times and the meals that could be prepared from them--from simple daily snacks to celebratory feasts--as well as the preparation of the table, prescribed dining etiquette, and the various entertainments that accompanied elite banquets. Each chapter presents a series of recipes inspired by a historical event, a piece of literature, or a social occasion. Here we find descriptions of the grilled meats consumed by William the Conqueror's invading forces; the pies and puddings enjoyed by the pilgrims in Chaucer's The Canterbury Tales; and the more sumptuous fare served at royal feasts and Christmas celebrations. The author ends with a discussion of herbal recipes for various ailments. Beautifully illustrated with lively dining scenes from illuminated manuscripts and tapestries, this book serves up a delightful literary and visual repast for anyone interested in the history of food and dining.
Category: Cooking

The Dragon S Cookbook

Author : Cal Parmain
ISBN : 1720369801
Genre :
File Size : 56.44 MB
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The Dragon's Cookbook is designed to help introduce young scholars to the process of working with and translating Old English. It contains both interlinear translations and translation practice pages. And it's also a cookbook! The Dragon's Cookbook contains over a dozen authentic (and delicious) medieval recipes translated into Old English.
Category:

Food In Medieval Times

Author : Melitta Weiss Adamson
ISBN : 0313321477
Genre : Cooking
File Size : 49.26 MB
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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. The book draws on a variety of period sources, including as literature, account books, cookbooks, religious texts, archaeology, and art. Food was a status symbol then, and sumptuary laws defined what a person of a certain class could eat--the ingredients and preparation of a dish and how it was eaten depended on a person's status, and most information is available on the upper crust rather than the masses. Equalizing factors might have been religious strictures and such diseases as the bubonic plague, all of which are detailed here.
Category: Cooking

The Jane Austen Cookbook

Author : Maggie Black
ISBN : 0771014171
Genre : Cooking
File Size : 78.80 MB
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Jane Austen wrote her novels in the midst of a large and sociable family. Brothers and sisters, nieces and nephews, friends and acquaintances were always coming and going, which offered numerous occasions for convivial eating and drinking. One of Jane’s dearest friends, Martha Lloyd, lived with the family for many years and recorded in her “Household Book” over 100 recipes enjoyed by the Austens. A selection of this family fare, now thoroughly tested and modernized for today’s cooks, is recreated here, together with some of the more sophisticated dishes which Jane and her characters would have enjoyed at balls, picnics, and supper parties. A fascinating introduction describes Jane’s own interest in food, drawing upon both the novels and her letters, and explains the social conventions of shopping, eating, and entertaining in late Georgian and Regency England. The book is illustrated throughout with delightful contemporary line drawings, prints, and watercolours. Authentic recipes, modernized for today’s cooks, include: • Buttered Prawns • Wine-Roasted Gammon and Pigeon Pie • Broil’d Eggs • White Soup and Salmagundy • Pyramid Creams • Martha’s Almond Cheesecakes
Category: Cooking

Pleyn Delit

Author : Sharon Butler
ISBN : 9781442690677
Genre : History
File Size : 52.88 MB
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This is a completely revised edition of the classic cookbook that makes genuine medieval meals available to modern cooks. Using the best recipes from the first edition as a base, Constance Hieatt and Brenda Hosington have added many new recipes from more countries to add depth and flavour to our understanding of medieval cookery. All recipes have been carefully adapted for use in modern kitchens, thoroughly tested, and represent a wide range of foods, from appetizers and soups, to desserts and spice wine. They come largely from English and French manuscripts, but some recipes are from sources in Arabia, Catalonia and Italy. The recipes will appeal to cordon-bleus and less experienced cooks, and feature dishes for both bold and timourous palates. The approach to cooking is entirely practical. The emphasis of the book is on making medieval cookery accessible by enabling today's cooks to produce authentic medieval dishes with as much fidelity as possible. All the ingredients are readily available; where some might prove difficult to find, suitable substitutes are suggested. While modern ingredients which did not exist in the Middle Ages have been excluded (corn starch, for example), modern time and energy saving appliances have not. Authenticity of composition, taste, and appearance are the book's main concern. Unlike any other published book of medieval recipes, Pleyn Delit is based on manuscript readings verified by the authors. When this was not possible, as in the case of the Arabic recipes, the best available scholarly editions were used. The introduction provides a clear explanation of the medieval menu and related matters to bring the latest medieval scholarship to the kitchen of any home. Pleyn Delit is a recipe book dedicated to pure delight - a delight in cooking and good food.
Category: History

Scents And Flavors

Author :
ISBN : 9781479800810
Genre : Literary Collections
File Size : 38.10 MB
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Delectable recipes from the medieval Middle East This popular thirteenth-century Syrian cookbook is an ode to what its anonymous author calls the “greater part of the pleasure of this life,” namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them. Organized like a meal, Scents and Flavors opens with appetizers and juices and proceeds through main courses, side dishes, and desserts. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient such as ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses. With the exception of a few extant Babylonian and Roman texts, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. Scents and Flavors quickly became a bestseller during this golden age of cookbooks and remains today a delectable read for cultural historians and epicures alike.
Category: Literary Collections

Handbook Of Medieval Studies

Author : Albrecht Classen
ISBN : 9783110215588
Genre : Literary Criticism
File Size : 31.67 MB
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This interdisciplinary handbook provides extensive information about research in medieval studies and its most important results over the last decades. The handbook is a reference work which enables the readers to quickly and purposely gain insight into the important research discussions and to inform themselves about the current status of research in the field. The handbook consists of four parts. The first, large section offers articles on all of the main disciplines and discussions of the field. The second section presents articles on the key concepts of modern medieval studies and the debates therein. The third section is a lexicon of the most important text genres of the Middle Ages. The fourth section provides an international bio-bibliographical lexicon of the most prominent medievalists in all disciplines. A comprehensive bibliography rounds off the compendium. The result is a reference work which exhaustively documents the current status of research in medieval studies and brings the disciplines and experts of the field together.
Category: Literary Criticism

The Medieval Kitchen

Author : Odile Redon
ISBN : 0226706850
Genre : Cooking
File Size : 20.1 MB
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Reconstructed from fourteenth- and fifteenth-century sources, presents recipes from the cuisine of the Middle Ages, along with an explanation of the history and tradition of authentic medieval cooking.
Category: Cooking

Food In The Middle Ages

Author : Melitta Weiss Adamson
ISBN : 0815313454
Genre : Literary Criticism
File Size : 77.78 MB
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First Published in 1995. Routledge is an imprint of Taylor & Francis, an informa company.
Category: Literary Criticism

The Power Of A Woman S Voice In Medieval And Early Modern Literatures

Author : Albrecht Classen
ISBN : 9783110897777
Genre : Literary Criticism
File Size : 50.17 MB
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The study takes the received view among scholars that women in the Middle Ages were faced with sustained misogyny and that their voices were seldom heard in public and subjects it to a critical analysis. The ten chapters deal with various aspects of the question, and the voices of a variety of authors - both female and male - are heard. The study opens with an enquiry into violence against women, including in texts by male writers (Hartmann von Aue, Gottfried von Straßburg, Wolfram von Eschenbach) which indeed describe instances of violence, but adopt an extremely critical stance towards them. It then proceeds to show how women were able to develop an independent identity in various genres and could present themselves as authorities in the public eye. Mystic texts by Hildegard of Bingen, Marie de France and Margery Kempe, the medieval conduct poem known as Die Winsbeckin, the Devout Books of Sisters composed in convents in South-West Germany, but also quasi-historical documents such as the memoirs of Helene Kottaner or Anna Weckerin's cookery book, demonstrate that far more women were in the public gaze than had hitherto been assumed and that they possessed the self-confidence to establish their positions with their intellectual and their literary achievements.
Category: Literary Criticism

A Hermit S Cookbook

Author : Andrew Jotischky
ISBN : 9781441181657
Genre : History
File Size : 36.19 MB
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The Egyptian hermit Onuphrios was said to have lived entirely on dates, and perhaps the most famous of all hermits, John the Baptist, on locusts and wild honey. Was it really possible to sustain life on so little food? The history of monasticism is defined by the fierce and passionate abandonment of the ordinary comforts of life, the most striking being food and drink. A Hermit's Cookbook opens with stories and pen-portraits of the Desert Fathers of early Christianity and their followers who were ascetic solitaries, hermits and pillar-dwellers. It proceeds to explore how the ideals of the desert fathers were revived in both the Byzantine and western traditions, looking at the cultivation of food in monasteries, eating and cooking, and why hunting animals was rejected by any self-respecting hermit. Full of rich anecdotes, and including recipes for basic monk's stew and bread soup - and many others - this is a fascinating story of hermits, monks, food and fasting in the Middle Ages.
Category: History

Regional Cuisines Of Medieval Europe

Author : Melitta Weiss Adamson
ISBN : 9781135308681
Genre : History
File Size : 40.39 MB
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Expert food historians provide detailed histories of the creation and development of particular delicacies in six regions of medieval Europe-Britain, France, Italy, Sicily, Spain, and the Low Countries.
Category: History

Everyday Life In Medieval London

Author : Toni Mount
ISBN : 9781445615646
Genre : History
File Size : 62.98 MB
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Step back in time to medieval London to find out about the lives of those working and living there.
Category: History

Medieval Feasts And Banquets

Author : Tehmina Bhote
ISBN : 0823939936
Genre : Juvenile Nonfiction
File Size : 89.46 MB
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Examines the role of food during medieval times, discussing how it was prepared, shared, and used in society.
Category: Juvenile Nonfiction

How To Cook A Golden Peacock

Author : Anonymous
ISBN : 1500460885
Genre : Cooking
File Size : 53.79 MB
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This brief medieval cookbook was found centuries after the Viandier, the most famous of the French medieval cookbooks. It was written under Philip the Fair, when meals were supposed to be simpler than in Taillevent's time, and so unlike the later cook's work, it is simply organized by types of food, not different services. Its author was unknown, though he was certainly a professional cook. The foods described include simple fare like beef and pork and more exotic foods like peacock, swan and lamprey; sauces like cameline (cinnamon) are also mentioned along the way. This new translation includes several modern recipes (redactions) based on those in the work, an introduction and extensive notes.
Category: Cooking

The Cookbook Library

Author : Anne Willan
ISBN : 9780520244009
Genre : Cooking
File Size : 72.40 MB
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This gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook author Anne Willan and her husband Mark Cherniavsky. From the spiced sauces of medieval times to the massive roasts and ragoûts of Louis XIV’s court to elegant eighteenth-century chilled desserts, The Cookbook Library draws from renowned cookbook author Anne Willan’s and her husband Mark Cherniavsky’s antiquarian cookbook library to guide readers through four centuries of European and early American cuisine. As the authors taste their way through the centuries, describing how each cookbook reflects its time, Willan illuminates culinary crosscurrents among the cuisines of England, France, Italy, Germany, and Spain. A deeply personal labor of love, The Cookbook Library traces the history of the recipe and includes some of their favorites.
Category: Cooking

Medieval Tastes

Author : Massimo Montanari
ISBN : 9780231539081
Genre : Cooking
File Size : 64.81 MB
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In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes—both culinary and cultural—from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing. Montanari returns to the prestigious Salerno school of medicine, the "mother of all medical schools," to plot the theory of food that took shape in the twelfth century. He reviews the influence of the Near Eastern spice routes, which introduced new flavors and cooking techniques to European kitchens, and reads Europe's earliest cookbooks, which took cues from old Roman practices that valued artifice and mixed flavors. Dishes were largely low-fat, and meats and fish were seasoned with vinegar, citrus juices, and wine. He highlights other dishes, habits, and battles that mirror contemporary culinary identity, including the refinement of pasta, polenta, bread, and other flour-based foods; the transition to more advanced cooking tools and formal dining implements; the controversy over cooking with oil, lard, or butter; dietary regimens; and the consumption and cultural meaning of water and wine. As people became more cognizant of their physicality, individuality, and place in the cosmos, Montanari shows, they adopted a new attitude toward food, investing as much in its pleasure and possibilities as in its acquisition.
Category: Cooking

Writing Food History

Author : Kyri W. Claflin
ISBN : 9780857852175
Genre : Social Science
File Size : 60.99 MB
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The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways? Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day. The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.
Category: Social Science