Download PDF The Art of Cookery in the Middle Ages, by Terence Scully
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The Art of Cookery in the Middle Ages, by Terence Scully
Download PDF The Art of Cookery in the Middle Ages, by Terence Scully
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The cookery of the late Middle Ages has been unjustly neglected. Numerous sources exist showing what food was customarily eaten across Europe by the aristocracy of the time, but it is only recently that scholarly research has extracted a number of recipes from the manuscript sources and made them generally available. The 7000 or so recipes which survive indicate how rich and varied a choice of dish the wealthy gastronome could enjoy. This study examines both the theory and practice of medieval cooking, demonstrating their complex interdependence. The master cook who laboured in the kitchens of the 14th and 15th centuries was a culinary savant. During his apprenticeship under other masters, he learnt a wide range of culinary skills, allowing him to use the standard facilities - the open fire, the mortar and the bolting-cloth - to their best advantage; he would have gathered a large repertoire of preparations for all occasions, in order to accomodate the seasonal scarcity of certain foods and the lean-day strictures of the Church. He also possessed a wealth of knowledge of the theoretical aspect of medieval cookery: he needed to understand thoroughly the inherent qualities of all the foodstuffs he handled, as determined by learned medical treatises, and to ensure that he never imperilled the health of his master's household by an unsuitable choice or combination of ingredients. With a very few exceptions, these ingredients are much the same as those in favour today.
- Sales Rank: #6266129 in Books
- Published on: 1995-09
- Original language: English
- Number of items: 1
- Dimensions: 9.75" h x 6.50" w x 1.25" l,
- Binding: Hardcover
- 256 pages
Most helpful customer reviews
18 of 20 people found the following review helpful.
This is a definitive work.
By William Rubel
"The Art of Cookery" is a substantive book. It is wide-ranging, lucidly written and is both erudite and appropriate for a general reader. This is not a cookbook. It is, however, an essential book to read for anyone who is interested in cooking food from the middle ages, as well as anyone interested in the history of the European diet. If you are looking for recipes then you should consider Terence Scully's "The Neapolitan Recipe Collection." It is a scholarly presentation of a late 15th century manuscript at the Pierpont Morgan Library. Mr. Scully's commentary, like the text of the "The Art of Cookery," is lucid and fabulously informative.
6 of 20 people found the following review helpful.
it was inforitive but, you could not make a dish from it.
By A Customer
it had tons of information on how they ate and i found that intreging. unfortunetely it did not tell you substitutions on the meals for today. it would be so much fun to actually eat the things they had back then.
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