The Art of Cookery in the Middle Ages

Front Cover
Boydell Press, 1995 - Cooking - 276 pages
The master cook who laboured in the noble kitchens of the fourteenth and fifteenth centuries was a culinary savant. Trained by apprenticeship under other masters, he had acquired a wide range of culinary skills that let him use the standard facilities — the open fire, the mortar and the bolting cloth — to the best advantage. As a master himself his craft required that he possess a very large repertoire of preparations ; he had as well to know how to accommodate the seasonal scarcity of certain foods and the lean-day strictures of the Church. Furthermore, he had to understand thoroughly the inherent qualities of all the foodstuffs he handled, a body of knowledge which had evolved in the western world through centuries of learned medical dogma. The lore and logic of the medieval kitchen is very fully explored by Terence Scully in this book. He confirms current scholarly suspicion that the science of cookery was far more advanced than has previously been thought to be the case, and he shows in his study of the marriage of method with materials that food in the middle ages was then, as now, generally something to look forward to.
 

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User Review  - tonysomerset - LibraryThing

The title is misleading as is very quickly explained. Mediaeval cooking had nothing to do with art but all to do with science, as they then knew it. What a well researched and thorough guide into ... Read full review

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User Review  - reginaromsey - LibraryThing

A new history by this renowned scholar. Discusses Doctrine of Humors & its effect on diet, table manners, more. Paper Read full review

Contents

INTRODUCTION
1
SIMILARITIES IN MEDIEVAL FOODS AND COOKING
28
THE THEORETICAL BASES FOR MEDIEVAL FOOD
40
THE DISTINCTIVE NATURE OF MEDIEVAL FOODS
66
MEDIEVAL DINING
101
BEVERAGES
137
THE HALL TABLE AND MANNERS
166
FOODS FOR THE SICK
185
INTERNATIONAL FOODS AND REGIONAL FAVOURITES
196
THE COOK THE COOKERY
236
BIBLIOGRAPHY
257
Latemedieval medical and scientific works referring to food preparation
260
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