Introduction

Over the last twenty years there has been a growing interest in medieval food, both as an academic subject and as a practical activity for those involved in cookery and historical re-enactment. The purpose of this book is to further this interest by exploring late medieval English domestic food in its broadest context, including all its more practical aspects. To do this, it has drawn on a variety of sources, ranging from historical records, recipes and illustrations, archaeological material and architectural studies, and the benefit of extensive experience of cooking and serving food in accurate historical contexts. In addition, it makes use of facts drawn from traditional English material culture and cookery, which can greatly inform the interpretation of a more distant past.