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Author:
Publisher: Reading Rainbow Books
ISBN:
Category : Juvenile Nonfiction
Languages : en
Pages : 36
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Book Description
The king is coming to visit! The lord and lady of Camdenton Manor must work quickly to prepare fo his arrival. It will take weeks to ready rooms, set up tents, and prepare the feast itself. Everyone is busy hunting and hawking, brewing and churning. This will be a feast to remember!
Author:
Publisher: Reading Rainbow Books
ISBN:
Category : Juvenile Nonfiction
Languages : en
Pages : 36
Get Book Here
Book Description
The king is coming to visit! The lord and lady of Camdenton Manor must work quickly to prepare fo his arrival. It will take weeks to ready rooms, set up tents, and prepare the feast itself. Everyone is busy hunting and hawking, brewing and churning. This will be a feast to remember!
Author: P. W. Hammond
Publisher: Sutton Publishing
ISBN: 9780750937733
Category : History
Languages : en
Pages : 200
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Book Description
Based on archaeological and written evidence, this book deals with everything we know about medieval food, from hunting and harvesting to food hygiene and the organization of a large household kitchen. Peter Hammond evaluates the nutritional value of medieval food, the customs associated with its serving and eating, and the organisation of feasts, supported by innumerable facts and figures and examples from sources. The book is now available in a smaller paperback edition with black and white illustrations.
Author: Caroline Walker Bynum
Publisher: Univ of California Press
ISBN: 0520908783
Category : History
Languages : en
Pages : 496
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Book Description
In the period between 1200 and 1500 in western Europe, a number of religious women gained widespread veneration and even canonization as saints for their extraordinary devotion to the Christian eucharist, supernatural multiplications of food and drink, and miracles of bodily manipulation, including stigmata and inedia (living without eating). The occurrence of such phenomena sheds much light on the nature of medieval society and medieval religion. It also forms a chapter in the history of women. Previous scholars have occasionally noted the various phenomena in isolation from each other and have sometimes applied modern medical or psychological theories to them. Using materials based on saints' lives and the religious and mystical writings of medieval women and men, Caroline Walker Bynum uncovers the pattern lying behind these aspects of women's religiosity and behind the fascination men and women felt for such miracles and devotional practices. She argues that food lies at the heart of much of women's piety. Women renounced ordinary food through fasting in order to prepare for receiving extraordinary food in the eucharist. They also offered themselves as food in miracles of feeding and bodily manipulation. Providing both functionalist and phenomenological explanations, Bynum explores the ways in which food practices enabled women to exert control within the family and to define their religious vocations. She also describes what women meant by seeing their own bodies and God's body as food and what men meant when they too associated women with food and flesh. The author's interpretation of women's piety offers a new view of the nature of medieval asceticism and, drawing upon both anthropology and feminist theory, she illuminates the distinctive features of women's use of symbols. Rejecting presentist interpretations of women as exploited or masochistic, she shows the power and creativity of women's writing and women's lives.
Author: Melitta Weiss Adamson
Publisher: Taylor & Francis
ISBN: 9780815313458
Category : Cooking
Languages : en
Pages : 246
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Book Description
First Published in 1995. Routledge is an imprint of Taylor & Francis, an informa company.
Author: Melitta Weiss Adamson
Publisher: Bloomsbury Publishing USA
ISBN: 0313084823
Category : Social Science
Languages : en
Pages : 286
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Book Description
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.
Author: Madeleine Pelner Cosman
Publisher: George Braziller Publishers
ISBN: 9780807608982
Category : Antiques & Collectibles
Languages : en
Pages : 252
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Book Description
This book will delight any cook or history buff, with its various medieval recipes. Includes a section on medieval recipes and a practical guide to re-creating the dishes.
Author: Lynne Elliott
Publisher: Crabtree Publishing Company
ISBN: 9780778713487
Category : Juvenile Nonfiction
Languages : en
Pages : 36
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Book Description
Provides an overview of food, hunting, and cooking in the Middle Ages.
Author: Sharon Butler
Publisher: University of Toronto Press
ISBN: 1442690674
Category : History
Languages : en
Pages : 204
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Book Description
This is a completely revised edition of the classic cookbook that makes genuine medieval meals available to modern cooks. Using the best recipes from the first edition as a base, Constance Hieatt and Brenda Hosington have added many new recipes from more countries to add depth and flavour to our understanding of medieval cookery. All recipes have been carefully adapted for use in modern kitchens, thoroughly tested, and represent a wide range of foods, from appetizers and soups, to desserts and spice wine. They come largely from English and French manuscripts, but some recipes are from sources in Arabia, Catalonia and Italy. The recipes will appeal to cordon-bleus and less experienced cooks, and feature dishes for both bold and timourous palates. The approach to cooking is entirely practical. The emphasis of the book is on making medieval cookery accessible by enabling today's cooks to produce authentic medieval dishes with as much fidelity as possible. All the ingredients are readily available; where some might prove difficult to find, suitable substitutes are suggested. While modern ingredients which did not exist in the Middle Ages have been excluded (corn starch, for example), modern time and energy saving appliances have not. Authenticity of composition, taste, and appearance are the book's main concern. Unlike any other published book of medieval recipes, Pleyn Delit is based on manuscript readings verified by the authors. When this was not possible, as in the case of the Arabic recipes, the best available scholarly editions were used. The introduction provides a clear explanation of the medieval menu and related matters to bring the latest medieval scholarship to the kitchen of any home. Pleyn Delit is a recipe book dedicated to pure delight - a delight in cooking and good food.
Author: Christina Normore
Publisher: University of Chicago Press
ISBN: 022624220X
Category : Art
Languages : en
Pages : 274
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Book Description
"A Feast for the Eyes is the first book-length study of the court banquets of northwestern Europe in the fourteenth and fifteenth centuries"--Jacket.
Author: Bridget Ann Henisch
Publisher: Penn State Press
ISBN: 9780271004242
Category : Cooking
Languages : en
Pages : 290
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Book Description
Illustrations reproduced from early manuscripts supplement a study of attitudes toward food and ideas about the preparation and presentation of meals in the Middle Ages
