Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
The Art Of Cookery In The Middle Ages
Download The Art Of Cookery In The Middle Ages full books in PDF, epub, and Kindle. Read online The Art Of Cookery In The Middle Ages ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis The Art of Cookery in the Middle Ages by : Terence Scully
Download or read book The Art of Cookery in the Middle Ages written by Terence Scully and published by Boydell Press. This book was released on 1995 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this fascinating study, the author examines both the theory and practice of medieval cooking. The recipes which survived indicate how rich and varied a choice of dishes the wealthy could enjoy.
Book Synopsis Art, Culture, and Cuisine by : Phyllis Pray Bober
Download or read book Art, Culture, and Cuisine written by Phyllis Pray Bober and published by University of Chicago Press. This book was released on 2001-06 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: How we define, prepare and consume food can detail a full range of social expression. Examining the subject through the dual lens of archaeology and art history, this book argues that cuisine as an art form deserves a higher reputation.
Book Synopsis Food and Drink in Medieval Poland by : Maria Dembinska
Download or read book Food and Drink in Medieval Poland written by Maria Dembinska and published by University of Pennsylvania Press. This book was released on 1999-08-20 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: Topics examined include not just the personal eating habits of kings, queens, and nobles but also those of the peasants, monks, and other social groups not generally considered in medieval food studies."--BOOK JACKET.
Book Synopsis A Treatise on the Art & Antiquity of Cookery in the Middle-ages by : Rochelle Lucky
Download or read book A Treatise on the Art & Antiquity of Cookery in the Middle-ages written by Rochelle Lucky and published by . This book was released on 1978 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food in Medieval Times by : Melitta Weiss Adamson
Download or read book Food in Medieval Times written by Melitta Weiss Adamson and published by Greenwood. This book was released on 2004 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Food in Medieval Times by : Melitta Weiss Adamson
Download or read book Food in Medieval Times written by Melitta Weiss Adamson and published by Bloomsbury Publishing USA. This book was released on 2004-10-30 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis A Treatise on the Art & Antiquity of Cookery in the Middle-ages by : Rochelle Lucky
Download or read book A Treatise on the Art & Antiquity of Cookery in the Middle-ages written by Rochelle Lucky and published by . This book was released on 1978 with total page 73 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Medieval Cookbook by : Maggie Black
Download or read book The Medieval Cookbook written by Maggie Black and published by J Paul Getty Museum Publications. This book was released on 2012 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Explores the cuisine of the Middle Ages within its historical context, examining its relationship with religion and with different classes of society. Includes recipes drawn from medieval manuscripts and adapts recipes for modern cooking"--
Book Synopsis Early French Cookery by : D. Eleanor Scully
Download or read book Early French Cookery written by D. Eleanor Scully and published by University of Michigan Press. This book was released on 2002 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt: A delicious introduction to the food prepared in wealthy medieval French households
Book Synopsis Medieval Cuisine of the Islamic World by : Lilia Zaouali
Download or read book Medieval Cuisine of the Islamic World written by Lilia Zaouali and published by Univ of California Press. This book was released on 2009-09-14 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates—these are the flavors of the golden age of Arab cuisine. This book, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth-and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Lilia Zaouali brings to life Islam's vibrant culinary heritage. The second half of the book gathers an extensive selection of original recipes drawn from medieval culinary sources along with thirty-one contemporary recipes that evoke the flavors of the Middle Ages. Featuring dishes such as Chicken with Walnuts and Pomegranate, Beef with Pistachios, Bazergan Couscous, Lamb Stew with Fresh Apricots, Tuna and Eggplant Purée with Vinegar and Caraway, and Stuffed Dates, the book also discusses topics such as cookware, utensils, aromatic substances, and condiments, making it both an entertaining read and an informative resource for anyone who enjoys the fine art of cooking.
Book Synopsis The Book of Sent Soví by : Robin M. Vogelzang
Download or read book The Book of Sent Soví written by Robin M. Vogelzang and published by Tamesis Books. This book was released on 2008 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Book of Sent Soví, composed around the middle of the fourteenth century, is the oldest surviving culinary text in Catalan. It is anonymous and, like the majority of medieval cookery books, is the product of a complex process of transmission, with multiple manuscript copies and readers who have left their mark on it. The contents are eminently practical. Successive cooks have recorded their own methods of preparing the dishes and recipes included, blending several culinary traditions in a single work. Sent Soví is also a reliable source of information on the cookery of the territories of the Crown of Aragon before the revolution caused by the arrival of products from the Americas. This edition includes both an English translation, by Robin Vogelzang, and the original Catalan version. It has been the editor's aim to clarify the difficult passages in the book - sometimes corrupted because of the complex manuscript tradition - so that it can be understood as easily as possible by its twenty-first-century readers. JOAN SANTANACH lectures on medieval literature at the University of Barcelona. Published in association with Editorial Barcino.
Download or read book A Thyme and Place written by Lisa Graves and published by Skyhorse. This book was released on 2016-06-07 with total page 385 pages. Available in PDF, EPUB and Kindle. Book excerpt: Revive your inner period cook and master the art of gode cookery with thirty-five recipes celebrating festivals throughout the year! Fancy a leap back in time to the kitchens in the Middle Ages, where cauldrons bubbled over hearths, whole oxen were roasted over spits, and common cooking ingredients included verjuice, barley, peafowl, frumenty, and elder flowers? You, too, can learn the art of gode cookery—or, at least, come close to it. With gorgeous and whimsical hand-drawn illustrations from beginning to end, A Thyme and Place is both a cookbook and a history for foodies and history buffs alike. Cohen and Graves revive old original medieval recipes and reimagine and modify them to suit modern palates and tastes. Each recipe is tied directly to a specific calendar holiday and feast so you can learn to cook: • Summer harvest wine with elder flower, apples, and pears for St. John’s Day (June 21st) • Right-as-rain apple cake for St. Swithin’s Day (July 15th) • Wee Matilda’s big pig fried pork balls with sage for Pig Face Day (September 14th) • Roasted goose with fig glaze and bannock stuffing for Michaelmas (September 29th) • Peasant duck ravioli and last of the harvest chutney for Martinmas (November 11th) • And many more! Accompanied by juicy fun facts and tidbits, these recipes will revive your inner period cook and allow you to impress your guests with obscure medieval knowledge. Keep the old culinary traditions of the Middle Ages alive, whip up some bellytimber, and fill the dinner table with food and friends at your next house banquet. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Book Synopsis Fabulous Feasts by : Madeleine Pelner Cosman
Download or read book Fabulous Feasts written by Madeleine Pelner Cosman and published by George Braziller Publishers. This book was released on 2003-03-25 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book will delight any cook or history buff, with its various medieval recipes. Includes a section on medieval recipes and a practical guide to re-creating the dishes.
Book Synopsis Cooking and Dining in Medieval England by : Peter C. D. Brears
Download or read book Cooking and Dining in Medieval England written by Peter C. D. Brears and published by Prospect Books (UK). This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The history of medieval food and cookery has received a fair amount of attention from the point of view of recipes (of which many survive) and of the general context of feasts and feasting. It has never, as yet, been studied with an eye to the real mechanics of food production and service: the equipment used, the household organisation, the architectural arrangements for kitchens, store-rooms, pantries, larders, cellars, and domestic administration. This new work by Peter Brears, perhaps Britain's foremost experton the historical kitchen, looks at these important elements of cooking and dining. He also subjects the many surviving documents relating to food service ? household ordinances, regulations and commentaries ? to critical study in an attempt to reconstruct the precise rituals and customs of dinner.An underlying intention is to rehabilitate the medieval Englishman as someone with a nice appreciation of food and cookery, decent manners, and a delicate sense of propriety and seemliness. To dispel the myth, that is, of medieval feasting as an orgy of gluttony and bad manners, usually provided with meat that has gone slightly off, masked by liberal additions of heady spices.A series of chapters looks at the cooking departments in large households: the counting house, dairy, brewhouse, pastry, boiling house and kitchen. These are illustrated by architectural perspectives of surviving examples in castles and manor houses throughout the land. Then there are chapters dealing with the various sorts of kitchen equipment: fires, fuel, pots and pans. Sections are then devoted to recipes and types of food cooked. The recipes are those which have been used and tested by Peter Brears in hundreds of demonstrations to the public and cooking for museum displays. Finally there are chapters on the service of dinner (the service departments including the buttery, pantry and ewery) and the rituals that grew up around these. Here, Peter Brears has drawn a wonderful strip cartoon of the serving of a great feast (the washing of hands, the delivery of napery, the tasting for poison, etc.) which will be of permanent utility to historical re-enactors who wish to get their details right.
Book Synopsis The Medieval Cook by : Bridget Ann Henisch
Download or read book The Medieval Cook written by Bridget Ann Henisch and published by . This book was released on 2009 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt: The figure of the medieval cook revealed, in the context of time and circumstance. `Stylish and racy... An excellent book and a delight to read, written with panache and entirely convincing.' Professor PETER COSS, Cardiff University. This book takes us into the world of the medieval cook, from the chefs in the great medieval courts and aristocratic households catering for huge feasts, to the peasant wife attempting to feed her family from scarce resources, from cooking at street stalls to working as hired caterers for privatefunctions. It shows how they were presented in the art, literature and moral commentary of the period (valued on some grounds, despised on others), how they functioned, and how they coped with the limitations and the expectationswhich faced them in different social settings. Particular use is made of their frequent appearance in the margins of illuminated manuscript, whether as decoration, or as a teaching tool.
Download or read book Pleyn Delit written by Sharon Butler and published by University of Toronto Press. This book was released on 1996-02-14 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Kitchens, Cooking, and Eating in Medieval Italy by : Katherine A. McIver
Download or read book Kitchens, Cooking, and Eating in Medieval Italy written by Katherine A. McIver and published by Rowman & Littlefield. This book was released on 2017-10-16 with total page 139 pages. Available in PDF, EPUB and Kindle. Book excerpt: The modern twenty-first century kitchen has an array of time saving equipment for preparing a meal: a state of the art stove and refrigerator, a microwave oven, a food processor, a blender and a variety of topnotch pots, pans and utensils. We take so much for granted as we prepare the modern meal – not just in terms of equipment, but also the ingredients, without needing to worry about availability or seasonality. We cook with gas or electricity – at the turn of the switch we have instant heat. But it wasn’t always so. Just step back a few centuries to say the 1300s and we’d find quite a different kitchen, if there was one at all. We might only have a fireplace in the main living space of a small cottage. If we were lucky enough to have a kitchen, the majority of the cooking would be done over an open hearth, we’d build a fire of wood or coal and move a cauldron over the fire to prepare a stew or soup. A drink might be heated or kept warm in a long-handled saucepan, set on its own trivet beside the fire. Food could be fried in a pan, grilled on a gridiron, or turned on a spit. We might put together a small improvised oven for baking. Regulating the heat of the open flame was a demanding task. Cooking on an open hearth was an all-embracing way of life and most upscale kitchens had more than one fireplace with chimneys for ventilation. One fireplace was kept burning at a low, steady heat at all times for simmering or boiling water and the others used for grilling on a spit over glowing, radiant embers. This is quite a different situation than in our modern era – unless we were out camping and cooking over an open fire. In this book Katherine McIver explores the medieval kitchen from its location and layout (like Francesco Datini of Prato two kitchens), to its equipment (the hearth, the fuels, vessels and implements) and how they were used, to who did the cooking (man or woman) and who helped. We’ll look at the variety of ingredients (spices, herbs, meats, fruits, vegetables), food preservation and production (salted fish, cured meats, cheese making) and look through recipes, cookbooks and gastronomic texts to complete the picture of cooking in the medieval kitchen. Along the way, she looks at illustrations like the miniatures from the Tacuinum Sanitatis (a medieval health handbook), as well as paintings and engravings, to give us an idea of the workings of a medieval kitchen including hearth cooking, the equipment used, how cheese was made, harvesting ingredients, among other things. She explores medieval cookbooks such works as Anonimo Veneziano, Libro per cuoco (fourtheenth century), Anonimo Toscano, Libro della cucina (fourteenth century), Anonimo Napoletano (end of thirteenth/early fourteenth century), Liber de coquina, Anonimo Medidonale, Due libri di cucina (fourteenth century), Magninus Mediolanensis (Maino de’ Maineri), Opusculum de saporibus (fourteenth century), Johannes Bockenheim, Il registro di cucina (fifteenth century), Maestro Martino’s Il Libro de arte coquinaria (fifteenth century) and Bartolomeo Sacchi, called Platina’s On Right Pleasure and Good Health (1470). This is the story of the medieval kitchen and its operation from the thirteenth-century until the late fifteenth-century.
