Food in Medieval TimesNew light is shed on everyday life in the Middle Ages in Great Britain and continental Europe through this unique survey of its food culture. Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative. The book draws on a variety of period sources, including as literature, account books, cookbooks, religious texts, archaeology, and art. Food was a status symbol then, and sumptuary laws defined what a person of a certain class could eat--the ingredients and preparation of a dish and how it was eaten depended on a person's status, and most information is available on the upper crust rather than the masses. Equalizing factors might have been religious strictures and such diseases as the bubonic plague, all of which are detailed here. |
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Índice
I | 1 |
III | 5 |
IV | 6 |
V | 11 |
VI | 15 |
VII | 19 |
VIII | 24 |
IX | 26 |
XVII | 101 |
XVIII | 115 |
XIX | 124 |
XX | 131 |
XXI | 141 |
XXII | 155 |
XXIII | 181 |
XXIV | 205 |
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Palavras e frases frequentes
Adamson added almonds animals appear Arab birds blood body boiled Book bread butter called century chapter cheese chicken Christian classes cold color considered consumed contained cookbook Cookery cooking course cuisine described diet diners dishes drink early eaten eggs England English especially Europe European fact Feast fish foodstuffs four France French frequently fruits German given grains of paradise ground head household Ibid important included ingredients instance Italian Italy juice kitchen known meal means meat medicine medieval medieval Europe Mediterranean mentioned Middle Ages milk mixed northern nuts originated pears pepper physicians pies played poor popular pork prepared Press qualities recipes recommended Regimen roasted Romans saffron salt sauce Scully served sometimes sources Spain spices sugar sweet taste thought translation turned University usually variety various vegetables vinegar wine York