Cooking and dining in Tudor and early Stuart England
By: Peter Brears
Publisher: Prospect Books
Published: 2015
Language: eng
Number of pages: 670
ISBN-13: 9781909248328
Subjects: English Cooking; Medieval Cooking; History
Other titles: Cooking & dining in Tudor & early Stuart England
Description: "What is unique about Brears' book is that he combines an account of the cookery with a close look at the practical arrangements, the kitchens and dining halls, where that food was cooked and consumed. His prose is enlivened by his drawings - as accurate as can be - which lay bare to the modern reader just what was going on in places like Hampton Court palace, as well as in humbler homes throughout the land. There are plenty of recipes for those who like to try things for themselves, all properly tested by the author, who is a historic food consultant to TV and country house owners. The era begins with the near medieval styles of Henry VII and VIII, with special attention to Henry VIII's propagandizing banquets and feasts for foreign monarchs; progresses to the reign of Elizabeth, the effects of new foodstuffs from America, and treats some the great houses of the Tudor aristocracy; and finishes with the first two Stuart kings, James I and Charles I under whose rule we began to move towards a more modern style of cooking and when we also started to produce cookery books in large number"--Publisher's description.
Notes: Including bibliographical references (pages 613-641) and indexes.
Table of contents: title: The counting house; title: Planning for cooking; title: Wood, coals, turves and fires; title: Water supplies; title: The dairy; title: The brewhouse; title: The bakehouse; title: The pastry; title: The boiling house; title: The kitchen; title: Kitchen furniture; title: Of cooks; title: Boiling; title: Pottages, stews and soups; title: Puddings; title: Roasting; title: Frying; title: Salds, pickles and sauces; title: Planning meals; title: The buttery and the pantry; title: Table manners; title: Dining in the hall; title: Dining in the chamber; title: The banquet; title: Banqueting staff; title: Feasts; title: The end of an era.