Medieval Feasts and Banquets PDF Download
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Author: Tehmina Bhote
Publisher: The Rosen Publishing Group, Inc
ISBN: 9780823939930
Category : Juvenile Nonfiction
Languages : en
Pages : 72
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Book Description
Examines the role of food during medieval times, discussing how it was prepared, shared, and used in society.
Author: Tehmina Bhote
Publisher: The Rosen Publishing Group, Inc
ISBN: 9780823939930
Category : Juvenile Nonfiction
Languages : en
Pages : 72
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Book Description
Examines the role of food during medieval times, discussing how it was prepared, shared, and used in society.
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: Ken Albala
Publisher: University of Illinois Press
ISBN: 0252031334
Category : Cooking
Languages : en
Pages : 250
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Book Description
A history of cooking and fine dining in Western Europe from 1520 to 1660
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: Daniele Cybulskie
Publisher:
ISBN: 9780995151017
Category :
Languages : en
Pages : 100
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Book Description
Funny, informative, and down-to-earth, this ebook features thirteen of the most popular articles from Medievalist.net's Five-Minute Medievalist, Daniele Cybulskie. Readers will learn about everything from the Templars, to popular movie myths, to love and lust advice from a 12th-century priest. Exclusive content includes two never-before-published articles on quirky medieval words we still use every day, and the surprising sexual secrets of the Middle Ages. Unlock the mysteries of the medieval world, five minutes at a time."
Author: J. Michelle Coghlan
Publisher: Cambridge University Press
ISBN: 1108427367
Category : Cooking
Languages : en
Pages : 315
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Book Description
This Companion rethinks food in literature from Chaucer's Canterbury Tales to contemporary food blogs, and recovers cookbooks as literary texts.
Author: Nichola Fletcher
Publisher: St. Martin's Press
ISBN: 1466864400
Category : History
Languages : en
Pages : 337
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Book Description
Feasts, banquets, and grand dinners have always played a vital role in our lives. They oil the wheels of diplomacy, smooth the paths of the ambitious, and spread joy at family celebrations. They lift the spirits, involve all our senses and, at times, transport us to other fantastical worlds. Some feasts have given rise to hilarious misunderstandings, at others competitive elements take over. Some are purely for pleasure, some connect uncomfortably with death, but all are interesting. Nichola Fletcher has written a captivating history of feasts and entertaining throughout the ages that includes the dramatic failures along with the dazzling successes. From a humble meal of potatoes provided by an angel, to the extravagance of the high medieval and Renaissance tables groaning with red deer and wild boar, to the exquisite refinement of the Japanese tea ceremony, Charlemagne's Tablecloth covers them all. In her gustatory exploration of history's great feasting tables, Fletcher also answers more than a few riddles, such as "Why did Charlemagne use an asbestos tablecloth at his feasts?" and "Where did the current craze for the elegant Japanese Kaiseki meal begin?" Fletcher answers these questions and many more while inviting readers to a feasting table that extends all the way from Charlemagne's castle to her own millennium feast in Scotland. This is an eclectic collection of food and feasts from the flamboyant to the eccentric, the delicious to the disgusting, and sometimes just the touchingly ordinary. For anyone who has ever sat down at a banquet dining table and wondered, "Why?" Nichola Fletcher provides the delicious answer in a book that is a feast all its own.
Author: Katherine M. D. Dunbabin
Publisher: Cambridge University Press
ISBN: 9780521822527
Category : Art
Languages : en
Pages : 82
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Book Description
Dining was an important social occasion in the classical world. Scenes of drinking and dining decorate the wall paintings and mosaic pavements of many Roman houses. They are also painted in tombs and carved in relief on sarcophagi and on innumerable smaller grave monuments. Drawing frequently upon ancient literature inscriptions as well as archaeological evidence, this book examines the visual and material evidence for dining through Roman antiquity. Richly illustrated, Roman Banqueting offers the fullest and varied picture of the role of the banquet in Roman life.
Author: Helena Hamerow
Publisher: Oxford University Press, USA
ISBN: 0199203253
Category : Business & Economics
Languages : en
Pages : 207
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Book Description
The first major synthesis of the evidence for Anglo-Saxon settlements from across England and throughout the Anglo-Saxon period, and a study of what it reveals about the communities who built and lived in them.
Author: Katherine A. McIver
Publisher: Rowman & Littlefield
ISBN: 1442248955
Category : Cooking
Languages : en
Pages : 139
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Book Description
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.
