The art of cookery in the middle ages
著者
書誌事項
The art of cookery in the middle ages
Boydell Press, 1997
- : pbk
大学図書館所蔵 全14件
注記
Originally published: 1995
Includes bibliographical references (p. 257-264) and index
内容説明・目次
内容説明
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.
目次
- 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.
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