The Art of Cookery in the Middle Ages

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.

ISBN:	9780851154305
Publisher:	Boydell & Brewer Ltd
Imprint:	The Boydell Press
Published date:	24 Aug 1995
DEWEY:	641.5940902
DEWEY edition:	21
Language:	English
Number of pages:	276
Weight:	452g
Height:	233mm
Width:	156mm
Spine width:	13mm

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