79,55 €
88,39 €
-10% with code: EXTRA
The Art of Cookery in the Middle Ages
79,55 € 
- We will send in 10–14 business days.
The medieval kitchen revealed; facilities, seasonal foods, strictures of the church, and the interweaving of foodstuffs with medical theory. The master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical and knowledgeable. His apprenticeship acquainted him with a range of culinary skills and a wide repertoireof seasonal dishes, but he was also required to understand the inherent qualities of the foodstuffs he handled, as determined by contemp…
88.39
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- Author: Terence Scully
- Publisher: Boydell Press
- ISBN-10: 0851154301
- ISBN-13: 9780851154305
- Format: 15.3 x 23.4 x 2 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
The medieval kitchen revealed; facilities, seasonal foods, strictures of the church, and the interweaving of foodstuffs with medical theory.
The master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical and knowledgeable. His apprenticeship acquainted him with a range of culinary skills and a wide repertoireof seasonal dishes, but he was also required to understand the inherent qualities of the foodstuffs he handled, as determined by contemporary medical theories, and to know the lean-day strictures of the Church. Research in original manuscript sources makes this a fascinating and authoritative study where little hard fact had previously existed.EXTRA 10 % discount with code: EXTRA
79,55 €
88,39 €
We will send in 10–14 business days.
The promotion ends in 23d.11:54:42
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Terence Scully
- Publisher: Boydell Press
- ISBN-10: 0851154301
- ISBN-13: 9780851154305
- Format: 15.3 x 23.4 x 2 cm, minkšti viršeliai
- Language: English English
The medieval kitchen revealed; facilities, seasonal foods, strictures of the church, and the interweaving of foodstuffs with medical theory.
The master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical and knowledgeable. His apprenticeship acquainted him with a range of culinary skills and a wide repertoireof seasonal dishes, but he was also required to understand the inherent qualities of the foodstuffs he handled, as determined by contemporary medical theories, and to know the lean-day strictures of the Church. Research in original manuscript sources makes this a fascinating and authoritative study where little hard fact had previously existed.
Reviews