Medieval Cooking in Today s Kitchen

Medieval Cooking in Today s Kitchen
Author: Greg Jenkins
Publsiher: Schiffer Publishing
Total Pages: 128
Release: 2015-07-15
ISBN: 9780764348426
Category: Cooking
Language: EN, FR, DE, ES & NL

Medieval Cooking in Today s Kitchen Book Excerpt:

This cookbook contains 78 recipes for delicious drinks, hearty breads, soups and hors d'oeuvres, robust entrées, and rich desserts that originate from the folkloric foundations of individual cultures throughout Europe and the English Isles in the Middle Ages. These ancient and exotic foods, libations, and flavors take you through history in a festive time machine--your own kitchen! Each recipe has been researched, translated, prepared by time-honored cooking traditions, and is suitable for modern chefs everywhere. Caws Wedi Pobi "Welsh Rarebit" and sweet and spicy Chawetty Tarts, and rare dishes like Pompys "Medieval Meatballs in Sweet Sauce," Rissoles Meat Tarts, and roasted Aberdeenshire Pheasant are sure to find great favor with your guests. With simple and fun-to-make recipes, this book includes historical information, preparation suggestions, and a thorough resource guide that takes you and your guests on a culinary journey into the past when our ancestors ruled the ancient world.

The Medieval Kitchen

The Medieval Kitchen
Author: Odile Redon,Françoise Sabban,Silvano Serventi
Publsiher: University of Chicago Press
Total Pages: 322
Release: 2000-04-15
ISBN: 9780226706856
Category: Cooking
Language: EN, FR, DE, ES & NL

The Medieval Kitchen Book Excerpt:

Reconstructed from fourteenth- and fifteenth-century sources, presents recipes from the cuisine of the Middle Ages, along with an explanation of the history and tradition of authentic medieval cooking.

Kitchens Cooking and Eating in Medieval Italy

Kitchens  Cooking  and Eating in Medieval Italy
Author: Katherine A. McIver
Publsiher: Rowman & Littlefield
Total Pages: 139
Release: 2017-10-16
ISBN: 1442248955
Category: Cooking
Language: EN, FR, DE, ES & NL

Kitchens Cooking and Eating in Medieval Italy Book Excerpt:

The modern twenty-first century kitchen has an array of time saving equipment for preparing a meal: a state of the art stove and refrigerator, a microwave oven, a food processor, a blender and a variety of topnotch pots, pans and utensils. We take so much for granted as we prepare the modern meal – not just in terms of equipment, but also the ingredients, without needing to worry about availability or seasonality. We cook with gas or electricity – at the turn of the switch we have instant heat. But it wasn’t always so. Just step back a few centuries to say the 1300s and we’d find quite a different kitchen, if there was one at all. We might only have a fireplace in the main living space of a small cottage. If we were lucky enough to have a kitchen, the majority of the cooking would be done over an open hearth, we’d build a fire of wood or coal and move a cauldron over the fire to prepare a stew or soup. A drink might be heated or kept warm in a long-handled saucepan, set on its own trivet beside the fire. Food could be fried in a pan, grilled on a gridiron, or turned on a spit. We might put together a small improvised oven for baking. Regulating the heat of the open flame was a demanding task. Cooking on an open hearth was an all-embracing way of life and most upscale kitchens had more than one fireplace with chimneys for ventilation. One fireplace was kept burning at a low, steady heat at all times for simmering or boiling water and the others used for grilling on a spit over glowing, radiant embers. This is quite a different situation than in our modern era – unless we were out camping and cooking over an open fire. In this book Katherine McIver explores the medieval kitchen from its location and layout (like Francesco Datini of Prato two kitchens), to its equipment (the hearth, the fuels, vessels and implements) and how they were used, to who did the cooking (man or woman) and who helped. We’ll look at the variety of ingredients (spices, herbs, meats, fruits, vegetables), food preservation and production (salted fish, cured meats, cheese making) and look through recipes, cookbooks and gastronomic texts to complete the picture of cooking in the medieval kitchen. Along the way, she looks at illustrations like the miniatures from the Tacuinum Sanitatis (a medieval health handbook), as well as paintings and engravings, to give us an idea of the workings of a medieval kitchen including hearth cooking, the equipment used, how cheese was made, harvesting ingredients, among other things. She explores medieval cookbooks such works as Anonimo Veneziano, Libro per cuoco (fourtheenth century), Anonimo Toscano, Libro della cucina (fourteenth century), Anonimo Napoletano (end of thirteenth/early fourteenth century), Liber de coquina, Anonimo Medidonale, Due libri di cucina (fourteenth century), Magninus Mediolanensis (Maino de’ Maineri), Opusculum de saporibus (fourteenth century), Johannes Bockenheim, Il registro di cucina (fifteenth century), Maestro Martino’s Il Libro de arte coquinaria (fifteenth century) and Bartolomeo Sacchi, called Platina’s On Right Pleasure and Good Health (1470). This is the story of the medieval kitchen and its operation from the thirteenth-century until the late fifteenth-century.

Today s Kitchen Cookbook

Today s Kitchen Cookbook
Author: Meredith Books
Publsiher: Meredith Books
Total Pages: 280
Release: 2005
ISBN: 9780696225420
Category: Cooking
Language: EN, FR, DE, ES & NL

Today s Kitchen Cookbook Book Excerpt:

Presents a collection of recipes from a variety of chefs and celebrities, along with the hosts, of the "Today Show."

The Medieval Kitchen

The Medieval Kitchen
Author: Hannele Klemettilä
Publsiher: Reaktion Books
Total Pages: 230
Release: 2012-09-15
ISBN: 9781861899088
Category: Cooking
Language: EN, FR, DE, ES & NL

The Medieval Kitchen Book Excerpt:

We don’t usually think of haute cuisine when we think of the Middle Ages. But while the poor did eat a lot of vegetables, porridge, and bread, the medieval palate was far more diverse than commonly assumed. Meat, including beef, mutton, deer, and rabbit, turned on spits over crackling fires, and the rich showed off their prosperity by serving peacock and wild boar at banquets. Fish was consumed in abundance, especially during religious periods such as Lent, and the air was redolent with exotic spices like cinnamon and pepper that came all the way from the Far East. In this richly illustrated history, Hannele Klemettilä corrects common misconceptions about the food of the Middle Ages, acquainting the reader not only with the food culture but also the customs and ideologies associated with eating in medieval times. Fish, meat, fruit, and vegetables traveled great distances to appear on dinner tables across Europe, and Klemettillä takes us into the medieval kitchens of Western Europe and Scandinavia to describe the methods and utensils used to prepare and preserve this well-traveled food. The Medieval Kitchen also contains more than sixty original recipes for enticing fare like roasted veal paupiettes with bacon and herbs, rose pudding, and spiced wine. Evoking the dining rooms and kitchens of Europe some six hundred years ago, The Medieval Kitchen will tempt anyone with a taste for the food, customs, and folklore of times long past.

The Art of Cookery in the Middle Ages

The Art of Cookery in the Middle Ages
Author: Terence Scully
Publsiher: Boydell Press
Total Pages: 296
Release: 1995
ISBN: 9780851154305
Category: Cooking
Language: EN, FR, DE, ES & NL

The Art of Cookery in the Middle Ages Book Excerpt:

In this fascinating study, the author examines both the theory and practice of medieval cooking. The recipes which survived indicate how rich and varied a choice of dishes the wealthy could enjoy.

Food in Medieval Times

Food in Medieval Times
Author: Melitta Weiss Adamson
Publsiher: Greenwood Publishing Group
Total Pages: 296
Release: 2004
ISBN: 9780313321474
Category: Social Science
Language: EN, FR, DE, ES & NL

Food in Medieval Times Book Excerpt:

New 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.

Pleyn Delit

Pleyn Delit
Author: Constance B. Hieatt,Brenda Hosington,Sharon Butler
Publsiher: University of Toronto Press
Total Pages: 204
Release: 1996-01-01
ISBN: 9780802076328
Category: Cooking
Language: EN, FR, DE, ES & NL

Pleyn Delit Book Excerpt:

Adapts over one hundred authentic medieval recipes to the ingredients and equipment of the modern kitchen, providing an abundance of simple and elaborate soups, side and main dishes, stews, and desserts

Banished

Banished
Author: G. Cledwyn Jenkins
Publsiher: BrownWalker Press
Total Pages: 324
Release: 2020-08-01
ISBN: 1599426021
Category: Social Science
Language: EN, FR, DE, ES & NL

Banished Book Excerpt:

Banished is dedicated to sex offender research, and its issues regarding society, mental health, and the law equally. It focuses on this problem in cultural, legal and scientific terms, specifically from the clinical point-of-view, though it is written for the general public. It offers an up-to-date and all-inclusive look into the mind and habits of the pedophile and child molester. This book offers current research into one of the most controversial subjects in society to date, discussing topics of mental illness and various psychological disorders, the law and how this problem is legally dealt with. It focuses on this problem in cultural, legal and scientific terms that are readily comprehensible, both from the clinical standpoint and the layman’s point-of-view. The book offers a detailed review of the sex offender; the pedophile and the child molester, and directly explores his thinking processes, reasoning and related issues that offer a clear and concise exposé in these most hated people. In addition to covering the adult offender, this work also exemplifies the thought processes of child and adolescent offenders in order to offer cues for parents and educators of possible abuse or illicit behavior. Through direct examples of client art, case histories and offender testimonies, the book’s purpose will surely educate, as well as in purposing methods for positive change in the process. The research and findings are based on a journalistic foundation, as well as from an experiential point-of-view, where the author had worked with and had interviewed the subjects exemplified in the case studies section directly. One could view this book as a documentary in text form to that of a simple scientific assessment or exposé. Some examples; such as statistical data and related state and government laws, national and international legal information, as well as properly devised case study examples are utilized to help illustrate the intent of the book’s overall purpose. Moreover, because there are sections regarding internet deviancy and its major influence on the human psyche, and that these sections offer raw information, the reader should be aware of the content and the reasoning for using it. It is done so to educate and to hopefully illustrate the realities of this global problem. In addition to a selection of thoroughly researched interviews with said offenders, in the form of case studies reminiscent to the current style of the American Psychological Association (APA) formats, I also highlight a selection of documented artwork, specifically by children and young adults while working as a therapist in various hospitals. This section may serve as an alert for parents and educators for possible cues of sexual abuse in or outside of the home, but such will also illustrate the sheer potency sexual abuse can cause upon its victims, and how it will be viewed from their unconscious psyche and conscious viewpoints.

A Drizzle of Honey

A Drizzle of Honey
Author: David M. Gitlitz,Linda Kay Davidson
Publsiher: St. Martin's Press
Total Pages: 332
Release: 2000-09-25
ISBN: 1466824778
Category: History
Language: EN, FR, DE, ES & NL

A Drizzle of Honey Book Excerpt:

When Iberian Jews were converted to Catholicism under duress during the Inquisition, many struggled to retain their Jewish identity in private while projecting Christian conformity in the public sphere. To root out these heretics, the courts of the Inquisition published checklists of koshering practices and "grilled" the servants, neighbors, and even the children of those suspected of practicing their religion at home. From these testimonies and other primary sources, Gitlitz & Davidson have drawn a fascinating, award-winning picture of this precarious sense of Jewish identity and have re-created these recipes, which combine Christian & Islamic traditions in cooking lamb, beef, fish, eggplant, chickpeas, and greens and use seasonings such as saffron, mace, ginger, and cinnamon. The recipes, and the accompanying stories of the people who created them, promise to delight the adventurous palate and give insights into the foundations of modern Sephardic cuisine.

Voices of Medieval England Scotland Ireland and Wales Contemporary Accounts of Daily Life

Voices of Medieval England  Scotland  Ireland  and Wales  Contemporary Accounts of Daily Life
Author: Linda E. Mitchell
Publsiher: ABC-CLIO
Total Pages: 263
Release: 2016-09-06
ISBN: 161069788X
Category: History
Language: EN, FR, DE, ES & NL

Voices of Medieval England Scotland Ireland and Wales Contemporary Accounts of Daily Life Book Excerpt:

This volume provides a selection of primary documents from medieval England, Scotland, Ireland, and Wales, thereby enabling readers to directly access information about life long ago in the region. • Provides tools and techniques for effectively evaluating the meaning and importance of the documents • Enables students to effectively incorporate information from primary documents into various school and personal research projects • Includes an "Ask Yourself" section of questions about the document and the source era as well as a "Topics to Consider" section that suggests themes to explore in an essay, online project, or class presentation

The New Book of Middle Eastern Food

The New Book of Middle Eastern Food
Author: Claudia Roden
Publsiher: Knopf
Total Pages: 528
Release: 2008-12-24
ISBN: 0307558568
Category: Cooking
Language: EN, FR, DE, ES & NL

The New Book of Middle Eastern Food Book Excerpt:

The definitive volume on Middle Eastern cooking, a modern classic from the award-winning, bestselling author of The Book of Jewish Food and Claudia Roden's Mediterranean Originally published in 1972 and hailed by James Beard as "a landmark in the field of cookery," this new version represents the accumulation of the author's years of extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories. Now featuring more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. Claudia Roden has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world. Throughout these pages she draws on all four of the region's major cooking styles: • The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts • Arab cooking from Syria, Lebanon, and Jordan—at its finest today, and a good source for vegetable and bulgur wheat dishes • The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries • North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines From the tantalizing mezze—succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises—to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of Middle Eastern cooking.

The Cookbook Library

The Cookbook Library
Author: Anne Willan,Mark Cherniavsky
Publsiher: Univ of California Press
Total Pages: 344
Release: 2012-03-03
ISBN: 0520244001
Category: Cooking
Language: EN, FR, DE, ES & NL

The Cookbook Library Book Excerpt:

This gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook author Anne Willan and her husband Mark Cherniavsky. From the spiced sauces of medieval times to the massive roasts and ragoûts of Louis XIV’s court to elegant eighteenth-century chilled desserts, The Cookbook Library draws from renowned cookbook author Anne Willan’s and her husband Mark Cherniavsky’s antiquarian cookbook library to guide readers through four centuries of European and early American cuisine. As the authors taste their way through the centuries, describing how each cookbook reflects its time, Willan illuminates culinary crosscurrents among the cuisines of England, France, Italy, Germany, and Spain. A deeply personal labor of love, The Cookbook Library traces the history of the recipe and includes some of their favorites.

The Original Mediterranean Cuisine

The Original Mediterranean Cuisine
Author: Barbara Santich
Publsiher: Unknown
Total Pages: 178
Release: 1995
ISBN: 9781556522727
Category: Cooking
Language: EN, FR, DE, ES & NL

The Original Mediterranean Cuisine Book Excerpt:

A cook's book as much as a cookbook, this contains 70 authentic Mediterranean recipes adapted for today's kitchen. Re-create the bold, robust flavors of the middle ages and learn about the history of Mediterranean cuisine, including what medieval kitchens were like, the significance of spices, and etiquette when forks were not in common use.

Early French Cookery

Early French Cookery
Author: D. Eleanor Scully,Terence Scully
Publsiher: University of Michigan Press
Total Pages: 394
Release: 2002
ISBN: 9780472088775
Category: Health & Fitness
Language: EN, FR, DE, ES & NL

Early French Cookery Book Excerpt:

A scrumptious introduction to the cuisine of wealthy French medieval manors revives a host of practical but delicious recipes from the Middle Ages, all adapted to the modern kitchen. Reprint.

The Wicca Cookbook Second Edition

The Wicca Cookbook  Second Edition
Author: Jamie Wood,Tara Seefeldt
Publsiher: Celestial Arts
Total Pages: 224
Release: 2014-12-02
ISBN: 1607748541
Category: Cooking
Language: EN, FR, DE, ES & NL

The Wicca Cookbook Second Edition Book Excerpt:

The spiritual tenets of Wicca are steeped in an inherent reverence for nature and stewardship of the environment. In fact, Wiccan practitioners have been living—and cooking—green since ancient times. In the decade since the first edition of the The Wicca Cookbook cast its spell over culinary history buffs and adventurous cooks everywhere, many readers have asked “What makes a cookbook Wiccan?” The tenth anniversary edition answers that question and more, bringing fresh dimensions to this heady witches’ brew with new rituals and delicious recipes. More than 100 dishes, many historically authentic, all meticulously researched, emphasize the use of organic ingredients at their seasonal peak and celebrate all the major pagan holidays: enjoy Stuffed Nasturtiums, Goddess Athena Pitas, and Deva Saffron Bread for the Spring Equinox; serve Elder Flower Chicken, Lilith’s Lily Fair Soup, and Wild Woman White Sage Jelly during the Summer Solstice; and Cupid’s Cold Slaw, Imbolc Moon Cookies, and Snowflake Cakes make delightful Candlemas treats. Nature-honoring dishes, eco-friendly living tips, and an inclusive message of spirituality make The Wicca Cookbook a unique contribution to the culinary world and a magickal tribute to the pagan spirit.

Eating Right in the Renaissance

Eating Right in the Renaissance
Author: Ken Albala
Publsiher: Univ of California Press
Total Pages: 324
Release: 2002-02-01
ISBN: 0520927281
Category: Cooking
Language: EN, FR, DE, ES & NL

Eating Right in the Renaissance Book Excerpt:

Eating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, an industry of experts churned out diet books for an eager and concerned public. Providing a cornucopia of information on food and an intriguing account of the differences between the nutritional logic of the past and our own time, this inviting book examines the wide-ranging dietary literature of the Renaissance. Ken Albala ultimately reveals the working of the Renaissance mind from a unique perspective: we come to understand a people through their ideas on food. Eating Right in the Renaissance takes us through an array of historical sources in a narrative that is witty and spiced with fascinating details. Why did early Renaissance writers recommend the herbs parsley, arugula, anise, and mint to fortify sexual prowess? Why was there such a strong outcry against melons and cucumbers, even though people continued to eat them in large quantities? Why was wine considered a necessary nutrient? As he explores these and other questions, Albala explains the history behind Renaissance dietary theories; the connections among food, exercise, and sex; the changing relationship between medicine and cuisine; and much more. Whereas modern nutritionists may promise a slimmer waistline, more stamina, or freedom from disease, Renaissance food writers had entirely different ideas about the value of eating right. As he uncovers these ideas from the past, Ken Albala puts our own dietary obsessions in an entirely new light in this elegantly written and often surprising new chapter on the history of food.

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England
Author: Peter Brears
Publsiher: Prospect Books (UK)
Total Pages: 557
Release: 2012
ISBN: 9781903018873
Category: Cooking
Language: EN, FR, DE, ES & NL

Cooking and Dining in Medieval England Book Excerpt:

This new work by Peter Brears, perhaps Britain's foremost expert on the historical kitchen, looks at the real mechanics of food production and service in medieval England: the equipment used, the household organisation, the architectural arrangements for kitchens, store-rooms, pantries, larders, cellars, and domestic administration

Food and Knowledge in Renaissance Italy

Food and Knowledge in Renaissance Italy
Author: Deborah L Krohn
Publsiher: Routledge
Total Pages: 284
Release: 2016-04-15
ISBN: 1317134567
Category: Art
Language: EN, FR, DE, ES & NL

Food and Knowledge in Renaissance Italy Book Excerpt:

Though Bartolomeo Scappi's Opera (1570), the first illustrated cookbook, is well known to historians of food, up to now there has been no study of its illustrations, unique in printed books through the early seventeenth century. In Food and Knowledge in Renaissance Italy, Krohn both treats the illustrations in Scappi's cookbook as visual evidence for a lost material reality; and through the illustrations, including several newly-discovered hand-colored examples, connects Scappi's Opera with other types of late Renaissance illustrated books. What emerges from both of these approaches is a new way of thinking about the place of cookbooks in the history of knowledge. Krohn argues that with the increasing professionalization of many skills and trades, Scappi was at the vanguard of a new way of looking not just at the kitchen-as workshop or laboratory-but at the ways in which artisanal knowledge was visualized and disseminated by a range of craftsmen, from engineers to architects. The recipes in Scappi's Opera belong on the one hand to a genre of cookery books, household manuals, and courtesy books that was well established by the middle of the sixteenth century, but the illustrations suggest connections to an entirely different and emergent world of knowledge. It is through study of the illustrations that these connections are discerned, explained, and interpreted. As one of the most important cookbooks for early modern Europe, the time is ripe for a focused study of Scappi's Opera in the various contexts in which Krohn frames it: book history, antiquarianism, and visual studies.

Food Religion and Communities in Early Modern Europe

Food  Religion and Communities in Early Modern Europe
Author: Christopher Kissane
Publsiher: Bloomsbury Publishing
Total Pages: 240
Release: 2018-06-14
ISBN: 1350008478
Category: History
Language: EN, FR, DE, ES & NL

Food Religion and Communities in Early Modern Europe Book Excerpt:

Using a three-part structure focused on the major historical subjects of the Inquisition, the Reformation and witchcraft, Christopher Kissane examines the relationship between food and religion in early modern Europe. Food, Religion and Communities in Early Modern Europe employs three key case studies in Castile, Zurich and Shetland to explore what food can reveal about the wider social and cultural history of early modern communities undergoing religious upheaval. Issues of identity, gender, cultural symbolism and community relations are analysed in a number of different contexts. The book also surveys the place of food in history and argues the need for historians not only to think more about food, but also with food in order to gain novel insights into historical issues. This is an important study for food historians and anyone seeking to understand the significant issues and events in early modern Europe from a fresh perspective.