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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.
- Sales Rank: #1101230 in Books
- Brand: Brand: BOYE6
- Published on: 1995-08-24
- Original language: English
- Number of items: 1
- Dimensions: 9.21" h x .60" w x 6.14" l, 1.05 pounds
- Binding: Paperback
- 284 pages
- Used Book in Good Condition
Review
(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 REVIEWA 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
About the Author
Terence Scully was a professor of French at Waterloo Lutheran University, now Wilfrid Laurier University.
Most helpful customer reviews
8 of 10 people found the following review helpful.
A very informative book
By Stephanie Manley
As with her many other books Scully, has produced a book that is rich in detail with the culture and locals of the middle ages. This book has one draw back, you won't be preparing anything from it. I have mainly used this book for a historical perspective, while gathering ideas for potential menus that I wish to make. So often I have wondered what would have been period or what would have gone with a particular recipe that I was trying. This book will aide you in this.
12 of 13 people found the following review helpful.
Good information
By A Customer
This book has so much information it can be alittle daunting at first but keep going. It has no recipes per say but it will tell you about table manners, syrups, regional differences and so much more. This is must for the library, not just if you like to cook but are also interested in the culture of the period.
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