Medieval Cooking Today
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Medieval Cooking Today
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Author : Moira Buxton
language : en
Publisher:
Release Date : 1983
Medieval Cooking Today written by Moira Buxton and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983 with Cookery categories.
The Original Mediterranean Cuisine
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Author : Barbara Santich
language : en
Publisher: Wakefield Press
Release Date : 1995
The Original Mediterranean Cuisine written by Barbara Santich and has been published by Wakefield Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Cooking categories.
In Sicily you can eat a puree of broad beans which is essentially the same as would have been eaten centuries ago. In Barcelona you might sample a dish of fried fish in a vinegary sauce, which goes back to the time of Apicus and the Roman empire. This is the original Mediterranean cuisine.
Medieval Cooking In Today S Kitchen
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Author : Greg Jenkins
language : en
Publisher: Schiffer Publishing
Release Date : 2015
Medieval Cooking In Today S Kitchen written by Greg Jenkins and has been published by Schiffer Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015 with Cooking, European categories.
"Contains 78 recipes ... that originate from the folkloric foundations of individual cultures throughout Europe and the [British] Isles in the Middle Ages ... Each dish has been researched, translated, prepared by time-honred cooking traditions, and is suitable for modern chefs everywhere ... these recipes offer historical information, preparation suggestions and a thorough resource guide"--Publisher's description.
The Medieval Cookbook
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Author : Maggie Black
language : en
Publisher: J Paul Getty Museum Publications
Release Date : 2012
The Medieval Cookbook written by Maggie Black and has been published by J Paul Getty Museum Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Cooking categories.
"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"--
Pleyn Delit
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Author : Sharon Butler
language : en
Publisher: University of Toronto Press
Release Date : 1996-02-14
Pleyn Delit written by Sharon Butler and has been published by University of Toronto Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-02-14 with History categories.
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.
Medieval Tastes
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Author : Massimo Montanari
language : en
Publisher: Columbia University Press
Release Date : 2015-03-24
Medieval Tastes written by Massimo Montanari and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-03-24 with Cooking categories.
In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes—both culinary and cultural—from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing. Montanari returns to the prestigious Salerno school of medicine, the "mother of all medical schools," to plot the theory of food that took shape in the twelfth century. He reviews the influence of the Near Eastern spice routes, which introduced new flavors and cooking techniques to European kitchens, and reads Europe's earliest cookbooks, which took cues from old Roman practices that valued artifice and mixed flavors. Dishes were largely low-fat, and meats and fish were seasoned with vinegar, citrus juices, and wine. He highlights other dishes, habits, and battles that mirror contemporary culinary identity, including the refinement of pasta, polenta, bread, and other flour-based foods; the transition to more advanced cooking tools and formal dining implements; the controversy over cooking with oil, lard, or butter; dietary regimens; and the consumption and cultural meaning of water and wine. As people became more cognizant of their physicality, individuality, and place in the cosmos, Montanari shows, they adopted a new attitude toward food, investing as much in its pleasure and possibilities as in its acquisition.
Cooking Recipes For Medieval Food
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Author : Maurice Lavalla
language : en
Publisher:
Release Date : 2021-07-07
Cooking Recipes For Medieval Food written by Maurice Lavalla and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-07-07 with categories.
We tend to think of medieval food as bland. After all, there were no chocolates, potatoes, or tomatoes. (They all came from America.) But some medieval foods were so strongly flavored that we would find them unpalatable today, especially because people back then loved to mix fragrances like rose water or lavender with their dinners. History often seems very dry and unappealing to people, whereas food will draw in the patrons to see what you're doing! Within, you'll find recipes galore, laid out in an easy-to-read format. You can also read the history behind the recipes, ingredients, and spices mentioned in each section of the book. You can enjoy this as a simple cookbook, as a historical reference piece, or a blend of both. There are practical tips on everything from creating a cooking fire, what type of cooking vessels to use, and how to make this stuff on your electric stove at home. There's so much to learn and a vast array of new (and sometimes exotic) flavors to try. There's a little something for everyone, including vegan, vegetarian, and gluten-free recipes. Learn how to adapt recipes to fit your diet, and how to make them easy to enjoy while at an event, while camping, or even just at home on a weeknight. Buy this book now and come back to Medieval times.
Middle Ages Cooking Recipes
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Author : Wei Wisneski
language : en
Publisher:
Release Date : 2021-07-07
Middle Ages Cooking Recipes written by Wei Wisneski and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-07-07 with categories.
We tend to think of medieval food as bland. After all, there were no chocolates, potatoes, or tomatoes. (They all came from America.) But some medieval foods were so strongly flavored that we would find them unpalatable today, especially because people back then loved to mix fragrances like rose water or lavender with their dinners. History often seems very dry and unappealing to people, whereas food will draw in the patrons to see what you're doing! Within, you'll find recipes galore, laid out in an easy-to-read format. You can also read the history behind the recipes, ingredients, and spices mentioned in each section of the book. You can enjoy this as a simple cookbook, as a historical reference piece, or a blend of both. There are practical tips on everything from creating a cooking fire, what type of cooking vessels to use, and how to make this stuff on your electric stove at home. There's so much to learn and a vast array of new (and sometimes exotic) flavors to try. There's a little something for everyone, including vegan, vegetarian, and gluten-free recipes. Learn how to adapt recipes to fit your diet, and how to make them easy to enjoy while at an event, while camping, or even just at home on a weeknight. Buy this book now and come back to Medieval times.
The Medieval Kitchen
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Author : Hannele Klemettilä
language : en
Publisher: Reaktion Books
Release Date : 2012-09-15
The Medieval Kitchen written by Hannele Klemettilä and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-09-15 with Cooking categories.
We don’t usually think of haute cuisine when we think of the Middle Ages. But while the poor did eat a lot of vegetables, porridge, and bread, the medieval palate was far more diverse than commonly assumed. Meat, including beef, mutton, deer, and rabbit, turned on spits over crackling fires, and the rich showed off their prosperity by serving peacock and wild boar at banquets. Fish was consumed in abundance, especially during religious periods such as Lent, and the air was redolent with exotic spices like cinnamon and pepper that came all the way from the Far East. In this richly illustrated history, Hannele Klemettilä corrects common misconceptions about the food of the Middle Ages, acquainting the reader not only with the food culture but also the customs and ideologies associated with eating in medieval times. Fish, meat, fruit, and vegetables traveled great distances to appear on dinner tables across Europe, and Klemettillä takes us into the medieval kitchens of Western Europe and Scandinavia to describe the methods and utensils used to prepare and preserve this well-traveled food. The Medieval Kitchen also contains more than sixty original recipes for enticing fare like roasted veal paupiettes with bacon and herbs, rose pudding, and spiced wine. Evoking the dining rooms and kitchens of Europe some six hundred years ago, The Medieval Kitchen will tempt anyone with a taste for the food, customs, and folklore of times long past.
Food In Medieval Times
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Author : Melitta Weiss Adamson
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2004-10-30
Food In Medieval Times written by Melitta Weiss Adamson and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-10-30 with Social Science categories.
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.