Author:
Publisher: Se Vend Chez Techener
ISBN:
Category : Cooking
Languages : en
Pages : 428

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Book Description

Author: D. Eleanor Scully
Publisher: University of Michigan Press
ISBN: 9780472088775
Category : Cooking
Languages : en
Pages : 394

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Book Description
A delicious introduction to the food prepared in wealthy medieval French households

Author: Albrecht Classen
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3110385449
Category : History
Languages : en
Pages : 1223

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Book Description
A follow-up publication to the Handbook of Medieval Studies, this new reference work turns to a different focus: medieval culture. Medieval research has grown tremendously in depth and breadth over the last decades. Particularly our understanding of medieval culture, of the basic living conditions, and the specific value system prevalent at that time has considerably expanded, to a point where we are in danger of no longer seeing the proverbial forest for the trees. The present, innovative handbook offers compact articles on essential topics, ideals, specific knowledge, and concepts defining the medieval world as comprehensively as possible. The topics covered in this new handbook pertain to issues such as love and marriage, belief in God, hell, and the devil, education, lordship and servitude, Christianity versus Judaism and Islam, health, medicine, the rural world, the rise of the urban class, travel, roads and bridges, entertainment, games, and sport activities, numbers, measuring, the education system, the papacy, saints, the senses, death, and money.

Author: Heston Blumenthal
Publisher: Bloomsbury Publishing USA
ISBN: 1620402343
Category : Cooking
Languages : en
Pages : 432

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Book Description
The greatest British dishes, as reinvented by Heston Blumenthal, chef and proprietor of the three-Michelin-starred The Fat Duck—presented in a gloriously lavish package.

Author: Ernest Matthew Mickler
Publisher: Ten Speed Press
ISBN: 1607741873
Category : Cooking
Languages : en
Pages : 162

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Book Description
More than 200 recipes and 45 full-color photographs celebrate 25 years of good eatin’ in this original regional Southern cooking classic. A quarter-century ago, while many were busy embracing the sophisticated techniques and wholesome ingredients of the nouvelle cuisine, one Southern loyalist lovingly gathered more than 200 recipes—collected from West Virginia to Key West—showcasing the time-honored cooking and hospitality traditions of the white trash way. Ernie Mickler’s much-imitated sugarsnap-pea prose style accompanies delicacies like Tutti’s Fancy Fruited Porkettes, Mock-Cooter Stew, and Oven-Baked Possum; stalwart sides like Bette’s Sister-in-Law’s Deep-Fried Eggplant and Cracklin’ Corn Pone; waste-not leftover fare like Four-Can Deep Tuna Pie and Day-Old Fried Catfish; and desserts with a heavy dash of Dixie, like Irma Lee Stratton’s Don’t-Miss Chocolate Dump Cake and Charlotte’s Mother’s Apple Charlotte.

Author: Joan Fitzpatrick
Publisher: Routledge
ISBN: 1317066545
Category : Literary Criticism
Languages : en
Pages : 202

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Book Description
Providing a unique perspective on a fascinating aspect of early modern culture, this volume focuses on the role of food and diet as represented in the works of a range of European authors, including Shakespeare, from the late medieval period to the mid seventeenth century. The volume is divided into several sections, the first of which is "Eating in Early Modern Europe"; contributors consider cultural formations and cultural contexts for early modern attitudes to food and diet, moving from the more general consideration of European and English manners to the particular consideration of historical attitudes toward specific foodstuffs. The second section is "Early Modern Cookbooks and Recipes," which takes readers into the kitchen and considers the development of the cultural artifact we now recognize as the cookbook, how early modern recipes might "work" today, and whether cookery books specifically aimed at women might have shaped domestic creativity. Part Three, "Food and Feeding in Early Modern Literature" offers analysis of the engagement with food and feeding in key literary European and English texts from the early sixteenth to the early seventeenth century: François Rabelais's Quart livre, Shakespeare's plays, and seventeenth-century dramatic prologues. The essays included in this collection are international and interdisciplinary in their approach; they incorporate the perspectives of historians, cultural commentators, and literary critics who are leaders in the field of food and diet in early modern culture.

Author: Christopher Beckman
Publisher: Oxford University Press
ISBN: 1911723413
Category :
Languages : en
Pages : 394

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Book Description

Author: Melitta Weiss Adamson
Publisher: Routledge
ISBN: 1135547890
Category : Literary Criticism
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: 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: Martha Carlin
Publisher: Bloomsbury Publishing
ISBN: 0826419208
Category : History
Languages : en
Pages : 204

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Book Description
Eating and drinking are essential to life and therefore of great interest to the historian. As well as having a real fascination in their own right, both activities are an integral part of the both social and economic history. Yet food and drink, especially in the middle ages, have received less than their proper share of attention. The essays in this volume approach their subject from a variety of angles: from the reality of starvation and the reliance on 'fast food' of those without cooking facilities, to the consumption of an English lady's household and the career of a cook in the French royal household.