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Cooking And Dining In Medieval England

Author : Peter Brears
ISBN : 1903018870
Genre : Cooking
File Size : 27. 27 MB
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This new work by Peter Brears, perhaps Britain's foremost expert on the historical kitchen, looks at the real mechanics of food production and service in medieval England: the equipment used, the household organisation, the architectural arrangements for kitchens, store-rooms, pantries, larders, cellars, and domestic administration

Food And Eating In Medieval Europe

Author : Martha Carlin
ISBN : 9780826419200
Genre : History
File Size : 63. 46 MB
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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.

Food In Medieval Times

Author : Melitta Weiss Adamson
ISBN : 0313321477
Genre : Cooking
File Size : 58. 50 MB
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New light is shed on everyday life in the Middle Ages in Great Britain and continental Europe through this unique survey of its food culture. 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.

The Art Of Cookery In The Middle Ages

Author : Terence Scully
ISBN : 0851154301
Genre : Cooking
File Size : 51. 21 MB
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The medieval kitchen revealed; facilities, seasonal foods, strictures of the church, and the interweaving of foodstuffs with medical theory.

Cooking And Dining In Tudor And Early Stuart England

Author : Peter Brears
ISBN : 1909248320
Genre : Cooking
File Size : 74. 8 MB
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The first volume of Peter Brears history of English cookery covered the Middle Ages. It was so good that it won outright the Andre Simon Award for the best food book of 2009. This will be even better."

Regional Cuisines Of Medieval Europe

Author : Melitta Weiss Adamson
ISBN : 0415929946
Genre : Cooking
File Size : 47. 50 MB
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Expert food historians provide detailed histories of the creation and development of particular delicacies in six regions of medieval Europe-Britain, France, Italy, Sicily, Spain, and the Low Countries.

All The King S Cooks

Author : Peter Brears
ISBN : 0285638963
Genre : Cooking
File Size : 41. 19 MB
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Highlighting the world’s first professional kitchen, this volume showcases the massive galleys at Hampton Court Palace. Illustrating how kitchens originally built to supply the entire household of King Henry VIII were run, this guide dispells many of the misconceptions about the table manners, quality of cooking, and serving of meals in Tudor England. Authentic recipes--adapted for modern kitchens--from the period are featured, including Chicken Farced, Smothered Rabbit, and White Leach. Accentuated with striking visuals, this history revives the sights, sounds, and smells of the Tudor kitchen while conveying the daily life of the era’s rich and poor.

Pottery And Social Life In Medieval England

Author : Ben Jervis
ISBN : 9781782976608
Genre : History
File Size : 77. 44 MB
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How can pottery studies contribute to the study of medieval archaeology? How do pots relate to documents, landscapes and identities? These are the questions addressed in this book which develops a new approach to the study of pottery in medieval archaeology. Utilising an interpretive framework which focuses upon the relationships between people, places and things, the effect of the production, consumption and discard of pottery is considered, to see pottery not as reflecting medieval life, but as one actor which contributed to the development of multiple experiences and realities in medieval England. By focussing on relationships we move away from viewing pottery simply as an object of study in its own right, to see it as a central component to developing understandings of medieval society. The case studies presented explore how we might use relational approaches to re-consider our approaches to medieval landscapes, overcome the methodological and theoretical divisions between documents and material culture and explore how the use of objects could have multiple implications for the formation and maintenance of identities. The use of this approach makes this book not only of interest to pottery specialists, but also to any archaeologist seeking to develop new interpretive approaches to medieval archaeology and the archaeological study of material culture.

The Never Ending Feast

Author : Kaori O'Connor
ISBN : 9781847889270
Genre : Architecture
File Size : 81. 75 MB
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Feast! Throughout human history, and in all parts of the world, feasts have been at the heart of life. The great museums of the world are full of the remains of countless ghostly feasts – dishes that once bore rich meats, pitchers used to pour choice wines, tall jars that held beer sipped through long straws of gold and lapis, immense cauldrons from which hundreds of people could be served. Why were feasts so important, and is there more to feasting than abundance and enjoyment? The Never-Ending Feast is a pioneering work that draws on anthropology, archaeology and history to look at the dynamics of feasting among the great societies of antiquity renowned for their magnificence and might. Reflecting new directions in academic study, the focus shifts beyond the medieval and early modern periods in Western Europe, eastwards to Mesopotamia, Assyria and Achaemenid Persia, early Greece, the Mongol Empire, Shang China and Heian Japan. The past speaks through texts and artefacts. We see how feasts were the primary arena for displays of hierarchy, status and power; a stage upon which loyalties and alliances were negotiated; the occasion for the mobilization and distribution of resources, a means of pleasing the gods, and the place where identities were created, consolidated – and destroyed. The Never-Ending Feast transforms our understanding of feasting past and present, revitalising the fields of anthropology, archaeology, history, museum studies, material culture and food studies, for all of which it is essential reading.

Culinary Comedy In Medieval French Literature

Author : Sarah Gordon
ISBN : 1557534306
Genre : Humor
File Size : 23. 78 MB
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Culinary Comedy in Medieval French Literature focuses on the intersection of food and humor across several medieval narrative genres. This book is a part of the Purdue Studies in Romance Literature Series.

The Oxford Handbook Of Later Medieval Archaeology In Britain

Author : Christopher Gerrard
ISBN : 9780198744719
Genre :
File Size : 81. 17 MB
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The Middle Ages are all around us in Britain. The Tower of London and the castles of Scotland and Wales are mainstays of cultural tourism and an inspiring cross-section of later medieval finds can now be seen on display in museums across England, Scotland, and Wales. Medieval institutions fromParliament and monarchy to universities are familiar to us and we come into contact with the later Middle Ages every day when we drive through a village or town, look up at the castle on the hill, visit a local church or wonder about the earthworks in the fields we see from the window of a train.The Oxford Handbook of Later Medieval Archaeology in Britain provides an overview of the archaeology of the later Middle Ages in Britain between AD 1066 and 1550. 61 entries, divided into 10 thematic sections, cover topics ranging from later medieval objects, human remains, archaeological science,standing buildings, and sites such as castles and monasteries, to the well-preserved relict landscapes which still survive. This is a rich and exciting period of the past and most of what we have learnt about the material culture of our medieval past has been discovered in the past two generations.This volume provides comprehensive coverage of the latest research and describes the major projects and concepts that are changing our understanding of our medieval heritage.

Pulp Fictions Of Medieval England

Author : Nicola McDonald
ISBN : 0719063191
Genre : Literary Criticism
File Size : 49. 55 MB
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Pulp fictions of medieval England comprises ten essays on individual popular romances; with a focus on romances that, while enormously popular in the Middle Ages, have been neglected by modern scholarship. Each essay provides valuable introductory material, and there is a sustained argument across the contributions that the romances invite innovative, exacting and theoretically charged analysis. However, the essays do not support a single, homogenous reading of popular romance: the authors work with assumptions and come to conclusions about issues as fundamental as the genre's aesthetic codes, its political and cultural ideologies, and its historical consciousness that are different and sometimes opposed. Nicola McDonald's collection and the romances it investigates, are crucial to our understanding of the aesthetics of medieval narrative and to the ideologies of gender and sexuality, race, religion, political formations, social class, ethics, morality and national identity with which those narratives engage.

Cooking In Europe 1650 1850

Author : Ivan P. Day
ISBN : 9780313346255
Genre : Social Science
File Size : 35. 5 MB
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From the Baroque Era to the Victorian Era, 1650-1850, unprecedented changes took place in the food ways and dining habits of European society. This daily life aspect of history comes alive for students and food enthusiasts as they read and try out these recipes, most translated into English for the first time. There are nearly 200 recipes, organized overall by the mini-periods of the Baroque and Rococo Era, the Reign of Louis XV to the French Revolution, and the reign of Napoleon to the Victorian Era. Author Ivan Day, a renowned food historian who specializes in meticulous recreation of these amazing dishes for museum exhibitions, makes them accessible with clear explanations of techniques and unusual ingredients. Recipes include examples from France, Italy, England, Austria, Germany, Holland, Portugal, Spain, and Scotland, from the simple Salad of Pomegranate from La Varenne Careme's 1651 cookbook to the elaborate Boar's Head in Galantine of Careme's 1833 cookbook. This unique cookbook is a culinary treasure trove to complement all European History library collections. As Day shows in his narrative and recipes, the principal theme in the story of food during the two centuries is the rapid spread of French fine cooking throughout Europe and its gradual percolation down the social scale. However, despite the domination of French cuisine at higher levels, most nations managed to cling proudly to their own indigenous traditions. A lively introduction explains the dramatic shift in culinary taste led by the exuberant creativity of French cooks. Cookbooks started to emerge from the Paris printing presses after a hundred years of silence. Numerous innovations completely transformed French cuisine and swept away all remnants of lingering medieval taste. There were new efficient cooking techniques for the kitchens of powerful and wealthy. For all, there were new ingredients from New World and new cooking mediums such as the mechanical spit and roasting ranges that made cooking cleaner and less back breaking. The recipes, each with a short explanation, are organized by type of dish. Categories include salads and cold dishes; soups; meat; poultry; fish and seafood; vegetables and fungi; eggs and dairy; sauces; savory pastries; starches, pastas, and legumes; breads and cakes; sweet pastries and puddings; fruit, nuts, and flower preserves; sweets and confections; jellies and ices; and drinks. Occasional sidebars offer period menus of, for example, elaborate feasts. A glossary and an appendix listing suppliers of equipment and ingredients are added features.

The Senses In Late Medieval England

Author : C. M. Woolgar
ISBN : 0300118716
Genre : History
File Size : 70. 20 MB
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Oxbow says: This fascinating study of how people understood and used their senses in the late medieval period draws on evidence from a range of literary texts, documents and records, as well as material culture and architectural sources.

Anthropologist S Cookbook

Author : Kuper
ISBN : 9781136167829
Genre : Social Science
File Size : 72. 76 MB
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First published in 1997. Routledge is an imprint of Taylor & Francis, an informa company.

Taste

Author : Kate Colquhoun
ISBN : 9781408834084
Genre : History
File Size : 48. 37 MB
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From the Iron Age to the Industrial Revolution, the Romans to the Regency, few things have mirrored society or been affected by its upheavals as much as the food we eat and the way we prepare it. In this involving history of the British people, Kate Colquhoun celebrates every aspect of our cuisine from Anglo-Saxon feasts and Tudor banquets, through the skinning of eels and the invention of ice cream, to Dickensian dinner-party excess and the growth of frozen food. Taste tells a story as rich and diverse as a five-course dinner.

The Art Of Dining

Author : Sara Paston-Williams
ISBN : 0810919400
Genre : Cooking
File Size : 26. 42 MB
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Looks at the gastronomic history of England from medieval times to World War I, describes foodstuffs, kitchen equipment, and manners, and includes fifty original recipes

All The King S Cooks

Author : Peter Brears
ISBN : 9780285640238
Genre : History
File Size : 83. 15 MB
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The massive kitchens at Hampton Court were built to supply the entire household of Henry VIII. They were the first professional kitchens organised on such a scale. Brears provides a practical guide to their running, dispelling many of the misconceptions about the cooking and eating of meals in Tudor England.

Food In The Arts

Author : Harlan Walker
ISBN : 9781903018019
Genre : Literary Criticism
File Size : 78. 32 MB
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A further volume in this series, this year discussing not so much food or its preparation as its portrayal in any number of art forms such as popular music, crime novels, film, theatre, literature, and fine art. There are also some papers which concentrate on the art of food, or art relating to food: an instance is the art of tissue-paper orange wrappers (a recondite but riveting item). My impression, when this subject was first mooted, was that all contributions would revolve around paintings and high arts. I was mistaken, there is a remarkable spread: the arrangement of 18th-century desserts; cookery and the Cuban Santeria religion; drink in 19th-century English fiction; food in film noir; the cook as artist in 18th-century England; architectural food design in France and Italy; popcorn poetry; food and eating in Bronte novels; and much more. These volumes are sometimes indigestible fricassees if swallowed at once, but think of them as platters of oysters - each may contain a pearl. By the finish a bracelet at least, perhaps a necklace, is the consequence.

Food And Urbanism

Author : Susan Parham
ISBN : 9780857854742
Genre : Social Science
File Size : 40. 75 MB
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Cities are home to over fifty percent of the world's population, a figure which is expected to increase enormously by 2050. Despite the growing demand on urban resources and infrastructure, food is still often overlooked as a key factor in planning and designing cities. Without incorporating food into the design process – how it is grown, transported, and bought, cooked, eaten and disposed of – it is impossible to create truly resilient and convivial urbanism. Moving from the table and home garden to the town, city, and suburbs, Food and Urbanism explores the connections between food and place in past and present design practices. The book also looks to future methods for extending the 'gastronomic' possibilities of urban space. Supported by examples from places across the world, including the UK, Norway, Germany, France, Spain, Portugal, Greece, Romania, Australia and the USA, the book offers insights into how the interplay of physical design and socio-spatial practices centred around food can help to maintain socially rich, productive and sustainable urban space. Susan Parham brings together the latest research from a number of disciplines – urban planning, food studies, sociology, geography, and design – with her own fieldwork on a range of foodscapes to highlight the fundamental role food has to play in shaping the urban future.

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