The art of cookery in the Middle Ages
By: Terence Scully.
Publisher: Boydell Press
Published: 1995
Place of publication: Woodbridge, Suffolk, UK; Rochester, NY, USA
Language: eng
Number of pages: 276
Subjects: Cookery -- Europe -- History -- To 1500; Food habits -- Europe -- History -- To 1500; Cookery, Medieval
Description: The cookery of the late middle ages has been unjustly neglected. Numerous references exist showing what food was customarily eaten across Europe by the aristocracy of the time, but it is only recently that scholarly research has extracted a number of recipes from manuscript sources and made them generally available. The recipes which survive indicate how rich and varied a choice of dishes the wealthy could enjoy.

In this fascinating study, Dr Scully examines both the theory and practice of medieval cooking, demonstrating their complex interdependence.
Notes: Includes bibliographical references (p. 257-264) and index.