WEIRD HISTORY of Medieval Food PDF Download
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Author: Edward Banks
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Welcome to WEIRD HISTORY! The chronicles of history that were never covered in school. These books are for the kids thirsting for quirky knowledge, the learners of the unexpected and flat-out weird parts of history, and the curious ones who love sitting down to a mesmerizing book with cool facts and breath-taking illustrations. Have you ever wondered... What did people eat during The Middle Ages? What did kings and queens eat? What did peasants eat? What was Medieval junk food like? What was medieval dessert made of? Learn all this and more in the WEIRD HISTORY of Medieval Food! Each page is loaded with facts with beautifully illustrated in great detail. Check out the entire series today!
Author: Edward Banks
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 0
Get Book Here
Book Description
Welcome to WEIRD HISTORY! The chronicles of history that were never covered in school. These books are for the kids thirsting for quirky knowledge, the learners of the unexpected and flat-out weird parts of history, and the curious ones who love sitting down to a mesmerizing book with cool facts and breath-taking illustrations. Have you ever wondered... What did people eat during The Middle Ages? What did kings and queens eat? What did peasants eat? What was Medieval junk food like? What was medieval dessert made of? Learn all this and more in the WEIRD HISTORY of Medieval Food! Each page is loaded with facts with beautifully illustrated in great detail. Check out the entire series today!
Author: Maggie Black
Publisher: J Paul Getty Museum Publications
ISBN: 9781606061091
Category : Cooking
Languages : en
Pages : 144
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Book Description
"Explores the cuisine of the Middle Ages within its historical context, examining its relationship with religion and with different classes of society. Includes recipes drawn from medieval manuscripts and adapts recipes for modern cooking"--
Author: Jim Chevallier
Publisher: Rowman & Littlefield
ISBN: 144227283X
Category : History
Languages : en
Pages : 267
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Book Description
Paris has played a unique role in world gastronomy, influencing cooks and gourmets across the world. It has served as a focal point not only for its own cuisine, but for regional specialties from across France. For tourists, its food remains one of the great attractions of the city itself. Yet the history of this food remains largely unknown. A History of the Food of Paris brings together archaeology, historical records, memoirs, statutes, literature, guidebooks, news items, and other sources to paint a sweeping portrait of the city’s food from the Neanderthals to today’s bistros and food trucks. The colorful history of the city’s markets, its restaurants and their predecessors, of immigrant food, even of its various drinks appears here in all its often surprising variety, revealing new sides of this endlessly fascinating city.
Author: Matt Siegel
Publisher: HarperCollins
ISBN: 0062973223
Category : Cooking
Languages : en
Pages : 316
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Book Description
An irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and love Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English? “As a species, we’re hardwired to obsess over food,” Matt Siegel explains as he sets out “to uncover the hidden side of everything we put in our mouths.” Siegel also probes subjects ranging from the myths—and realities—of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales. He even makes a well-argued case for how ice cream helped defeat the Nazis. The Secret History of Food is a rich and satisfying exploration of the historical, cultural, scientific, sexual, and, yes, culinary subcultures of this most essential realm. Siegel is an armchair Anthony Bourdain, armed not with a chef’s knife but with knowledge derived from medieval food-related manuscripts, ancient Chinese scrolls, and obscure culinary journals. Funny and fascinating, The Secret History of Food is essential reading for all foodies.
Author: Barbara A. Hanawalt
Publisher: New York : Oxford University Press
ISBN: 9780195045642
Category : History
Languages : en
Pages : 364
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Book Description
Barbara A. Hanawalt's richly detailed account offers an intimate view of everyday life in Medieval England that seems at once surprisingly familiar and yet at odds with what many experts have told us. She argues that the biological needs served by the family do not change and that the ways fourteenth- and fifteenth-century peasants coped with such problems as providing for the newborn and the aged, controlling premarital sex, and alleviating the harshness of their material environment in many ways correspond with our twentieth-century solutions. Using a remarkable array of sources, including over 3,000 coroners' inquests into accidental deaths, Hanawalt emphasizes the continuity of the nuclear family from the middle ages into the modern period by exploring the reasons that families served as the basic unit of society and the economy. Providing such fascinating details as a citation of an incantation against rats, evidence of the hierarchy of bread consumption, and descriptions of the games people played, her study illustrates the flexibility of the family and its capacity to adapt to radical changes in society. She notes that even the terrible population reduction that resulted from the Black Death did not substantially alter the basic nature of the family.
Author: Massimo Montanari
Publisher: Columbia University Press
ISBN: 0231539088
Category : Cooking
Languages : en
Pages : 279
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Book Description
In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes—both culinary and cultural—from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing. Montanari returns to the prestigious Salerno school of medicine, the "mother of all medical schools," to plot the theory of food that took shape in the twelfth century. He reviews the influence of the Near Eastern spice routes, which introduced new flavors and cooking techniques to European kitchens, and reads Europe's earliest cookbooks, which took cues from old Roman practices that valued artifice and mixed flavors. Dishes were largely low-fat, and meats and fish were seasoned with vinegar, citrus juices, and wine. He highlights other dishes, habits, and battles that mirror contemporary culinary identity, including the refinement of pasta, polenta, bread, and other flour-based foods; the transition to more advanced cooking tools and formal dining implements; the controversy over cooking with oil, lard, or butter; dietary regimens; and the consumption and cultural meaning of water and wine. As people became more cognizant of their physicality, individuality, and place in the cosmos, Montanari shows, they adopted a new attitude toward food, investing as much in its pleasure and possibilities as in its acquisition.
Author: Darren Oldridge
Publisher: Routledge
ISBN: 1134442157
Category : History
Languages : en
Pages : 336
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Book Description
Strange Histories presents a serious account of some of the most extraordinary occurrences of European and North American history and explains how they made sense to people living at the time. Using case studies from the Middle Ages and the early modern period, this book provides fascinating insights into the world-view of a vanished age and shows how such occurences fitted in quite naturally with the "common sense" of the time. Explanations of these phenomena, riveting and ultimately rational, encourage further reflection on what shapes our beliefs today. What made reasonable, educated men and women behave in ways that seem utterly nonsensical to us today? This question and many more are answered in this fascinating book.
Author: Samuel Pegge
Publisher: Cambridge University Press
ISBN: 1108076203
Category : Cooking
Languages : en
Pages : 239
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Book Description
The 1780 edition of one of the oldest English-language cookbooks, presenting a range of everyday and ceremonial dishes.
Author: Jereme Zimmerman
Publisher: Chelsea Green Publishing
ISBN: 1603585990
Category : Cooking
Languages : en
Pages : 241
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Book Description
A complete, practical, and entertaining guide to using the best ingredients and minimal equipment to create flavorful brews—including wildcrafted meads, bragots, t’ej, grog, honey beers, and more! "A great guide . . . full of practical information and fascinating lore."—Sandor Ellix Katz, author of The Art of Fermentation Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations―no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead―arguably the world’s oldest fermented alcoholic beverage―can be not only uncomplicated but fun. Inside, readers will learn techniques for brewing: Sweet, semi-sweet, and dry meads Melomels (fruit meads) Metheglins (spiced meads) Ethiopian t’ej (honey wine) Flower and herbal meads Bragots Honey beers Country wines Viking grog And there's more for aspiring Vikings to explore, including: The importance of local and unpasteurized honey for both flavor and health benefits What modern homebrewing practices, materials, and chemicals work—but aren’t necessary How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines How to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits The rituals, mysticism, and communion with nature that were integral components of ancient brewing Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past or are boldly looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but―like Odin’s ever-seeking eye―focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages. "Adventurous mead makers or brewers who want to move beyond the basics will find plenty to savor here."—Library Journal
Author: Clarissa Dickson Wright
Publisher: Random House
ISBN: 1448107458
Category : Cooking
Languages : en
Pages : 528
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Book Description
In this magnificent guide to England's cuisine, the inimitable Clarissa Dickson Wright takes us from a medieval feast to a modern-day farmers' market, visiting the Tudor working man's table and a Georgian kitchen along the way. Peppered with surprises and seasoned with wit, A History of England Food is a classic for any food lover.
