Spices and Comfits: Collected Papers on Medieval Food
The topics discussed here include: fasting and asceticism, fish recipes in late medieval cookery books, the use of cannabis in two 15th century cookery books, food for invalids in the 15th century, festive meals and dining as a means of communication. Papers mostly in English with some French and German text.
What people are saying - Write a review
We haven't found any reviews in the usual places.
Foreword by Patricia Lysaght
Food in the Middle Ages
Interregional Influences in Medieval Cookery
22 other sections not shown
almond milk Antwerp baked banquet bath blancmange boecxken van cokeryen boiled bowls Braekman bread breadcrumbs broth Brussel butter cheese chicken Chiquart cinnamon comfits cookbook cooked cookery book Count of Holland course cream daer dishes Dutch earthenware eaten edition eeuw egg yolks ende English fasting feast fifteenth fish folio fourteenth fresh fruits galantine galingale garum gedrukte Gent ginger Guillaume Tirel Gulden Haarlem herbs honey Ibidem Ibn Butlan Jahrhundert jelly Johanna Maria keuken kitchen kookboek Liber de coquina Lobith maken manuscript Maria van Winter meal meat medieval medieval cuisine Menagier de Paris menus Middle Ages Molen-Willebrands Neemt Notabel Boecxken Nyeuwen Coock Boeck pastry pepper pike Platina porridge pounds quinces recettes recto Ria Jansen-Sieben roasted saffron salads salted sauce served sixteenth century spices stockfish sugar sweet Taillevent translated Utrecht verjuice verso Verstandige Kock Viandier vinegar visch Vorselman waren Wein wine wurde wurden Zöllner