num_pages: 284
description: 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.
language: English
title: The Art of Cookery in the Middle Ages
publisher: BOYE6