The Art of Cookery in the Middle Ages
Boydell Press, 1995 - 276
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.
SIMILARITIES IN MEDIEVAL FOODS AND COOKING
THE THEORETICAL BASES FOR MEDIEVAL FOOD
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THE DISTINCTIVE NATURE OF MEDIEVAL FOODS
Mortar and sievecloth
FOODS FOR THE SICK
INTERNATIONAL FOODS AND REGIONAL FAVOURITES
International cuisine in the Middle Ages
THE COOK THE COOKERY