"" ... Hannele Klemettilä corrects many misconceptions about the food of the Middle Ages, acquainting the reader not only with its culinary culture but also the customs and ideologies associated with eating during the period. The author describes the fish, meat, fruit and vegetables that travelled great distances to grace medieval dining tables and the elaborate dishes created in the kitchens of Europe some 600 years ago. Accompanied by paintings, illuminations and illustrations, the book also contains over 60 recipes based on historical sources that can be easily prepared in the modern home"--Jacket, page [2]."
"We don't usually think of haute cuisine when we think of the Middle Ages. But while the poor did eat a lot of vegetables, porridge, and bread, the medieval palate was far more diverse than commonly assumed. Meat, including beef, mutton, deer, and rabbit, turned on spits over crackling fires, and the rich showed off their prosperity by serving peacock and wild boar at banquets. Fish was consumed in abundance, especially during religious periods such as Lent, and the air was redolent with exotic spices like cinnamon and pepper that came all the way from the Far East. In this ri."
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Aliments Approvisionnement Europe de l'Ouest Histoire Jusqu'à 1500.
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Coutumes alimentaires Europe de l'Ouest Histoire Jusqu'à 1500.
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Food habits History To 1500 Europe, Western Electronic books.
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Habitudes alimentaires Europe de l'Ouest Histoire Jusqu'à 1500.
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Zwyczaje żywieniowe Europa Zachodnia średniowiecze.
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