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- catalog abstract ""The cookery of the late middle ages has been unjustly neglected. Numerous references exist showing what food was customarily eaten across Europe by the aristocracy of the time, but it is only recently that scholarly research has extracted a number of recipes from manuscript sources and made them generally available. The recipes which survive indicate how rich and varied a choice of dishes the wealthy could enjoy. In this fascinating study, Dr Scully examines both the theory and practice of medieval cooking, demonstrating their complex interdependence."--Jacket.".
- catalog contributor b7908086.
- catalog created "1995.".
- catalog date "1995".
- catalog date "1995.".
- catalog dateCopyrighted "1995.".
- catalog description ""The cookery of the late middle ages has been unjustly neglected. Numerous references exist showing what food was customarily eaten across Europe by the aristocracy of the time, but it is only recently that scholarly research has extracted a number of recipes from manuscript sources and made them generally available. The recipes which survive indicate how rich and varied a choice of dishes the wealthy could enjoy. In this fascinating study, Dr Scully examines both the theory and practice of medieval cooking, demonstrating their complex interdependence."--Jacket.".
- catalog description "Includes bibliographical references (p. 257-264) and index.".
- catalog description "Similarities in medieval foods and cooking -- The theoretical bases for medieval food and cookery -- The distinctive nature of medieval foods and cookery -- Medieval dining -- Beverages -- The hall, table and manners -- Foods for the sick -- International foods and regional favourites -- Conclusion: the cook, the cookery and the food.".
- catalog extent "276 p. ;".
- catalog identifier "0851156118 (alk. paper)".
- catalog issued "1995".
- catalog issued "1995.".
- catalog language "eng".
- catalog publisher "Woodbridge, Suffolk, UK ; Rochester, NY, USA : Boydell Press,".
- catalog spatial "Europe".
- catalog subject "641.594/09 20".
- catalog subject "Civilization, Medieval.".
- catalog subject "Cooking Europe History To 1500.".
- catalog subject "Cooking Europe History.".
- catalog subject "Cooking, Medieval.".
- catalog subject "Food habits Europe History To 1500.".
- catalog subject "Food habits Europe History.".
- catalog subject "TX645 .S39 1995".
- catalog tableOfContents "Similarities in medieval foods and cooking -- The theoretical bases for medieval food and cookery -- The distinctive nature of medieval foods and cookery -- Medieval dining -- Beverages -- The hall, table and manners -- Foods for the sick -- International foods and regional favourites -- Conclusion: the cook, the cookery and the food.".
- catalog title "The art of cookery in the Middle Ages / Terence Scully.".
- catalog type "History. fast".
- catalog type "text".