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基本説明
New in paperback. Hardcover was published in 1995. The medieval kitchen revealed; facilities, seasonal foods, strictures of the church, and the interweaving of foodstuffs with medical theory.
Full Description
The medieval kitchen revealedkitchens of the fourteenth and fifteenth centuries had to be both practical andknowledgeable. His apprenticeship a[c]quainted 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.Numerous recipes, extracted from manuscript sources, indicate how rich and varied a choice of dishes the fifteenth century gastronome could enjoy. In this fascinating study Dr Scully examines both the theory and practice of medieval cooking, demonstrating their complex interdependence. During his apprenticeship the medieval master cook learnt a range of culinary skills using the standard facilities open fire, the mortar and the bolting-cloth to their best advantage. He had a large repertoire of preparations in order to accommodate the seasonal scarcity of certain foods and the lean-day strictures of the Church. He was also familiar with the inherent qualities of all the foodstuffs he handled, as determined by contemporary medical treatises, in order to ensure that he never imperilled the health of his master's household by an unsuitable choice of ingredients. With few exceptions, these ingredients are much the same as those used today. It is the how and why of their different treatment that makes the cookery of five centuries ago of such interest.TERENCE SCULLYis professor of French at Wilfred Laurier University, Ontario.
Contents
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.
