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Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

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from the publisher

The history of medieval food and cookery has received a fair amount of attention from the point of view of recipes (of which many survive) and of the general context of feasts and feasting. It has never, as yet, been studied with an eye to the real mechanics of food production and service: the equipment used, the household organisation, the architectural arrangements for kitchens, store-rooms, pantries, larders, cellars, and domestic administration. This new work by Peter Brears, perhaps Britain’s foremost expert on the historical kitchen, looks at these important elements of cooking and dining. A series of chapters looks at the cooking departments in large households: the counting house, dairy, brewhouse, pastry, boiling house and kitchen. There are chapters dealing with the various sorts of kitchen equipment: fires, fuel, pots and pans. Sections are then devoted to recipes and types of food cooked. The recipes are those which have been used and tested by Peter Brears in hundreds of demonstrations to the public and cooking for museum displays. Finally there are chapters on the service of dinner and the rituals that grew up around these.
Original Publisher
Prospect Books
Date of publication
2008
ISBN
1903018870

Recommended by

Regula Ysewijn

Food photographer, writer and graphic designer

An absolute must read if you want to know about medieval foodways. Brears illustrates his words which makes it far easier to grasp as a non-academic. A masterpiece.