The Art of Cookery in the Middle Ages (häftad)
Format
Häftad (Paperback / softback)
Språk
Engelska
Antal sidor
284
Utgivningsdatum
1995-08-01
Upplaga
New ed
Förlag
The Boydell Press
Medarbetare
Dumville, D. N.
Illustrationer
No
Dimensioner
234 x 153 x 20 mm
Vikt
477 g
Antal komponenter
1
Komponenter
49:B&W 6.14 x 9.21 in or 234 x 156 mm (Royal 8vo) Perfect Bound on White w/Gloss Lam
ISBN
9780851154305
The Art of Cookery in the Middle Ages (häftad)

The Art of Cookery in the Middle Ages

Häftad Engelska, 1995-08-01
229
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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 repertoire of 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.
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[An] excellent reference work [it] puts this fascinating subject in context for expert and lay reader alike. A useful tool for re-enactors. ... Worth every penny. HISTORICAL NOVELS REVIEW A compendium on practically all aspects of the art of cooking and dining... Because of the author's familiarity with all aspects of the subject we are offered this rara avis: a book which interests the specialist and the general reader; which allies common sense with scholarship; and which presents the theory and practice of medieval cooking for the scholar and the practitioner... has its place on the shelves of the practical cook as well as on those of the scholar: both can feed on it! HISTORY

Innehållsförteckning

Similarities in medieval foods and cooking; the theoretical bases for medieval food and cookery; the distinctive nature of medieval foods and cookery; medieval dining; beverages; the table and table manners; foods for the sick; international foods and regional favorites; conclusion - the cook, the cookery and the food.