The medieval kitchen
Subtitle: recipes from France and Italy
By: Odile Redon, Françoise Sabban, Silvano Serventi ; translated by Edward Schneider ; original drawings by Patricia Glee Smith.
Contributors: Sabban, Françoise.; Serventi, Silvano.
Publisher: University of Chicago Press
Published: 1998
Place of publication: Chicago
Language: eng
Number of pages: 285
Subjects: Cookery, French -- History -- To 1500; Cookery, Italian -- History -- To 1500; Cookery, Medieval; Food habits -- France -- History -- To 1500; Food habits -- Italy -- History -- To 1500
Description: More than a cookbook, The Medieval Kitchen vividly depicts the context and tradition of authentic medieval cookery. Culture and cuisine here become thoroughly entwined, informing and transforming one another.

Etiquette at table and the aesthetics of the meal, the seasonal variations evidenced in feast days and fast days, the foods of the city and the country, the diets of the rich and the poor, and the ingenious methods and techniques employed in medieval culinary arts - all this is brought to scholarly light and generously proffered for our hearty consumption.
Notes: Includes bibliographical references (p. 257-259) and index.