The Art of Cookery in the Middle Ages
Terence Scully
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 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.
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DETAILS
Pages: 284
Size: 23.4 x 15.6 cm
13 digit ISBN: 9780851154305
Binding: Paperback
First published: 24/Aug/1995
Price: 34.95 USD / 17.99 GBP
Imprint: Boydell Press
Subject: Medieval History
BIC class: HBCH
STATUS: Print on demand (please allow 3 weeks for delivery)
Details updated on 09/02/2010
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Reviews
[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
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