The art of cookery in the Middle Ages
by Terence Scully
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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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Subjects
Cookery, Food habits, History, Medieval Cookery, Cooking, Medieval Cooking, Cooking, history, Cooking, european, Civilization, medieval, Medieval CivilizationPlaces
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Includes bibliographical references (p. 257-264) and index.
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| July 18, 2024 | Edited by MARC Bot | import existing book |
| July 17, 2022 | Edited by ImportBot | import existing book |
| November 20, 2020 | Edited by MARC Bot | import existing book |
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| December 10, 2009 | Created by WorkBot | add works page |