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The cookery of the late middle ages has been unjustly neglected. Numerous references exist showing what food was customarily eaten across Europe by the aristocracy of the time, but it is only recently that scholarly research has extracted a number of recipes from manuscript sources and made them generally available. The recipes which survive indicate how rich and varied a choice of dishes the wealthy could enjoy.
In this fascinating study, Dr Scully examines both the theory and practice of medieval cooking, demonstrating their complex interdependence.
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Previews available in: English
Subjects
Cookery, Food habits, History, Medieval Cookery, Cooking, Medieval Cooking, Cooking, history, Cooking, european, Civilization, medieval, Medieval CivilizationPlaces
EuropeTimes
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Edition Notes
Includes bibliographical references (p. 257-264) and index.
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The Physical Object
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- Created April 1, 2008
- 13 revisions
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July 18, 2024 | Edited by MARC Bot | import existing book |
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April 1, 2008 | Created by an anonymous user | Imported from Scriblio MARC record |