The art of cookery in the Middle Ages / Terence Scully.
The art of cookery in the Middle Ages / Terence Scully.
About this item
Full title
Author / Creator
Publisher
Woodbridge, Suffolk, UK ; Rochester, NY, USA : Boydell Press, 1995.
Date
1995.
Call Numbers
N641.59409/1
Record Identifier
MMS ID
Language
English
Formats
Physical Description
Physical content
276 p. ; 25 cm.
Contents
1. Introduction -- 2. Similarities in Medieval Foods and Cooking -- 3. The Theoretical Bases for Medieval Food and Cookery -- 4. The Distinctive Nature of Medieval Foods and Cookery -- 5. Medieval Dining -- 6. Beverages -- 7. The Hall, Table and Manners -- 8. Foods for the Sick -- 9. International F...
Publication information
Publisher
Woodbridge, Suffolk, UK ; Rochester, NY, USA : Boydell Press, 1995.
Place of Publication
England
Date Published
1995.
Subjects
More information
Scope and Contents
Summary
The cookery of the late middle ages has been unjustly neglected. Numerous references 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 manuscript sources and made them generally available. The recipes which survive indica...
Alternative Titles
Full title
The art of cookery in the Middle Ages / Terence Scully.
Authors, Artists and Contributors
Author / Creator
Notes
General note
Includes bibliographical references (p. 257-264) and index.
Identifiers
Primary Identifiers
Call Numbers
N641.59409/1
Record Identifier
74VKRLx7EZ3l
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/74VKRLx7EZ3l
Other Identifiers
ISBN
0851156118
9780851156118 (alk. paper)
0851156118 (alk. paper)
9780851154305 (pbk.)
0851154301 (pbk.)
9780851156118
DDC
641.59409
MMS ID
991023154899702626
