Renaissance and Medieval Cookbooks
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A sip through time: A collection of old brewing recipes (Paperback)
Would you like to Revel with Athenaeus in a Greek symposium? Imbibe Pliny the Elder’s wines and hydromel? Toast the night away with the Menagier of Paris’ hypocras? Partake of the mead drunk by Queen Elizabeth I? Delight and impress your friends with an almost endless repertoire of beverages enjoyed by such famous historical figures as Apicius, Sir Kenelme Digby, Ben Franklin, William Penn, and George Washington? NOW YOU CAN! ANNOUNCING! A Sip Through Time, A Collection of Old Brewing Recipes. A single illustrated volume containing over 400 documented historical recipes for ale, beer, mead, metheglin, cider, perry, brandy, liqueurs, distilled waters, hypocras, wines, etc., dating from 1800 B.C. to modern times.
A Sip Through Time also offers: a helpful appendix identifying the over 200 herbs and fruits called for in the recipes; a list of these plants which are also used as dye herbs; an annotated bibliography; an extensive glossary; a complete index; all lavishly illustrated with over 90 beautiful period woodcuts, and much more! A Sip Through Time is a valuable reference tool that you will turn to again and again! This new book is 6" x 9," perfect bound, 335 pages.
A Taste of Ancient Rome
Neither an update for modern palates nor an anthropological study, this engrossing collection reproduces a two-thousand-year-old cuisine to "tempt the reader to explore some appetizing dishes from forgotten historical sources."4 Relying primarily on the writings of Apicius, Cato, Coumella, Juvenal, Martial and Petroniussics , Giacosa recalls the foods and practices of the Roman meal, or cena , the banquet and the tavern. Though established centuries before the introduction of the tomato, eggplant or pasta, ancient Roman cuisine depended on some elements familiar to modern Italian cooking: eggs, vegetables, fish and poultry. Less familiar elements included dormice (served stuffed), thrushes (served roasted) and the widely used sun-fermented fish-based sauce called garum . The 200 recipes here for such representative selections as seasoned mussels and duck in prune sauce are offered in their original Latin and in English; Giocosa also provides additional instructions, as for stuffing pigeons, or substitutions for ingredients like silphium, which is no longer available. The dozens of line drawings of ancient foodstuffs and color plates of Pompeian taverns and food shops complete this culinary portrait. Useful for food historians, a treat for food buffs, the book takes a welcome new look at the origins of a familiar cuisine.
The Classical Cookbook
by Andrew Dalby, Sally Grainger
The Classical Cookbook combines carefully researched history with recipes that are interpretations of ancient Greece and Rome. Two Britons, historian Andrew Dalby and chef Sally Grainger, collaborated on this book, which discusses the banquets and feasts of Athens and Rome, but focuses mostly on how average people ate every day. Many of the seasonings favored from around 700 B.C. up to the fall of Rome in the 5th century, it turns out, are not that foreign to what we use today: leeks, nuts, vinegar, wine. The authors provide easy equivalents for the more exotic ingredients. Imagine how Socrates, in the 1st century, may have enjoyed honey-glazed shrimp or cheesecake. Such dishes make it tempting to try the culinary adaptations of classical cookery. Here’s a rare example of history brought to life.
Cookery and Dining in Imperial Rome (Hardcover)
by Apicius, Joseph Dommers Vehling (Translator)
Oldest known cookbook in existence offers readers a clear picture of what foods Romans ate, how they prepared them. Actual recipes—from fig fed pork and salt fish balls in wine sauce to pumpkin Alexander style, nut custard turnovers and rose pie. 49 illustrations.
Eating Right in the Renaissance
12 b/w illustrations Eating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, an industry of experts churned out diet books for an eager and concerned public. Providing a cornucopia of information on food and an intriguing account of the differences between the nutritional logic of the past and our own time, this inviting book examines the wide-ranging dietary literature of the Renaissance. Ken Albala ultimately reveals the working of the Renaissance mind from a unique perspective: we come to understand a people through their ideas on food. Eating Right in the Renaissance takes us through an array of historical sources in a narrative that is witty and spiced with fascinating details. Why did early Renaissance writers recommend the herbs parsley, arugula, anise, and mint to fortify sexual prowess? Why was there such a strong outcry against melons and cucumbers, even though people continued to eat them in large quantities? Why was wine considered a necessary nutrient? As he explores these and other questions, Albala explains the history behind Renaissance dietary theories; the connections among food, exercise, and sex; the changing relationship between medicine and cuisine; and much more. Whereas modern nutritionists may promise a slimmer waistline, more stamina, or freedom from disease, Renaissance food writers had entirely different ideas about the value of eating right. As he uncovers these ideas from the past, Ken Albala puts our own dietary obsessions in an entirely new light in this elegantly written and often surprising new chapter on the history of food.
Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past
by Maria Dembinska, William Woys Weaver, Magdalena Thomas
You could start with Chicken Baked with Prunes, prepared in the 14th century for the Bishop of Zeitz. The ingredients include sliced onion, shredded white cabbage, large prunes with their pits, chopped parsley, juniper berries, a large roasting hen cut in half, bay leaf, bacon, ginger, cinnamon, a red Hungarian wine, and a little dill seed. This bakes, covered, in an earthenware pan, and is served on boiled millet refried in oil or butter and accompanied by green mustard sauce. What you would taste, according William Woys Weaver, the editor and coauthor of Food and Drink in Medieval Poland, is the spirit of 14th-century Polish cuisine. Not French, mind you. Not Italian, or German even. But Polish.
First published in a much more academic form in 1963 (not to mention in academic Polish), Maria Dembinska’s groundbreaking study of the foods and eating habits of the Polish in the Middle Ages took until now to find its way into English. The text remains true to its scholarly spirit, for perhaps no one admired Dembinska more for her academic rigor than Weaver, author of the recent Heirloom Vegetable Gardening. And it was Weaver who brought Dembinska’s book to life, took it on as a personal challenge and mission, all of his considerable work done gratis. To read his introduction, which properly places Dembinska in a scholarly pantheon, is to read a spy novel, for all that is in this book was gathered under police-state scrutiny.
Dembinska has an interdisciplinary approach, including the all-important ethnographic perspective and historic archaeology. One discipline was used to confront and/or confirm the theories of the other, because much of what might have been a written record was lost to warfare, both modern and historic. Dembinska’s challenge was not only to chronicle the food ways of medieval Poland, but to try to define what in fact was Polish. Who were the Poles? Where were the Poles? What unfolds in chapters such as "Toward a Definition of Polish National Cookery," "Poland in the Middle Ages," "The Dramatis Personae of the Old Polish Table," and "Food and Drink in Medieval Poland" is a document of how people lived in a land caught between Europe and Asia, with influences pouring in from Cyprus and Byzantium, Russia, Germany, Italy, and France.
In a sense, Dembinska’s greatest gift has been to give a real Polish history back to a living Poland. And William Woys Weaver gives us Maria Dembinska, a wonderful scholar who died before this long, long project could be completed. The recipes Weaver researched and included with the text combine to make this a history, ethnography, archaeology, and a powerful friendship you can sit down and taste. It’s a rare taste, and one to be savored. –Schuyler Ingle
Libellus De Arte Coquinaria: An Early Northern Cookery Book (Medieval & Renaissance Texts & Studies (Series), V. 222.) (Hardcover)
by Rudolf Grewe
Regarding the LIBELLUS DE ARTE COQUINARIA AN EARLY NORTHERN COOKBOOK, I can report as to exactly what this volume is all about. The LIBELLUS is among the oldest of culinary recipe collections & dates from the early thirteenth century. It survives in 4 versions in three languages… Danish, Icelandic, & Low German. It is thought to date back to possibly even the 12th century. It’s a small collection of only 35 recipes and was published as part of the Collection included in AN OLD ICELANDIC MEDICAL MISCELLANY [Ms. Royal Irish Academy 23D 43.]in 1931 by Henning Larsen.
What this new 158 page book does is to bring together the four versions, translate them, add textual notes, commentary indices, glossaries, and bibliographies. As such, it offers a rare glimpse into the world of early culinary manuscripts in Northern Europe. I should mention that it’s the work of the late Rudolf Grewe (who provided us with the LIBRE DE SENT SOVI in 1979) and Constance B. Hieatt who is of course the scholar behind PLEYN DELIT, CURYE ON INGLYSCH, and AN ORDINANCE OF POTTAGE. The scholarship is as expected excellent.
The Medieval Cookbook (Hardcover)
by Maggie Black
This is the perfect gift book for those interested in the Middle Ages. It is beautifully presented, and organisation of recipes with references to historical incidents or literary works is clever and winning. The recipes are easy enough to prepare, and I assumed the variations from the originals were intended to make obtaining ingredients simple.
The Medieval Kitchen : Recipes from France and Italy
by Odile Redon, Francoise Sabban, Silvano Serventi, Edward Schneider
The Medieval Kitchen is a delightful work in which historians Odile Redon, Françoise Sabban, and Silvano Serventi rescue from dark obscurity the glorious cuisine of the Middle Ages. Medieval gastronomy turns out to have been superb–a wonderful mélange of flavor, aroma, and color. Expertly reconstructed from fourteenth- and fifteenth-century sources and carefully adapted to suit the modern kitchen, these recipes present a veritable feast. The Medieval Kitchen vividly depicts the context and tradition of authentic medieval cookery.
"This book is a delight. It is not often that one has the privilege of working from a text this detailed and easy to use. It is living history, able to be practiced by novice and master alike, practical history which can be carried out in our own homes by those of us living in modern times."–Wanda Oram Miles, The Medieval Review
"The Medieval Kitchen, like other classic cookbooks, makes compulsive reading as well as providing a practical collection of recipes."–Heather O’Donoghue, Times Literary Supplement
The Neapolitan Recipe Collection : Cuoco Napoletano
by Terence Peter Scully
The fields of cookery and medieval food have recently drawn the attention of those interested in a panoramic picture of aristocratic and bourgeois social life in the late Middle Ages. In the fifteenth century, wealthy courts in the Italian peninsula led all of Europe in gastronomical achievement. The professional cooks in palaces such as those of the Este, Medici, and Borgia families were the most advanced masters of their craft, and some of them bequeathed a record of their practice in manuscript collections of recipes.
Outstanding among these early cookbooks is the one written by an anonymous master cook in Naples toward the end of the century. In its 220 recipes, we can trace not only the Italian culinary practice of the day but also the very refined taste brought by the Catalan royal family when they ruled Naples. This edition–with its introduction touching on the nature of cookery in the Neapolitano Collection, and its commentary on the individual recipes and its English translation of those recipes–will give the reader a glimpse into the rich fare available to occupants and guests of one of the greatest houses of late medieval Italy.
The Neapolitan Recipe Collection offers a particularly delicious slice of the primary documentation necessary for understanding the nature of medieval society and one of its most important aspects.
Terence Scully is Professor Emeritus of French, Wilfrid Laurier University, and the author, with D. Eleanor Scully, of Early French Cookery, also published by the University of Michigan Press.
Regional Cuisines of Medieval Europe: A Book of Essays (Garland Medieval Casebooks)
by Melitta Weiss Adamson
Essays by Rafael Chabrán, Constance B. Hieatt, Carole Lambert, Habeeb Salloum, Terence Scully, Johanna Maria van Winter, Simon Varey. Though many aspects of medieval cookery have been studied in the recent past, this is the first book to systematically address the question of regionalism and interregional influences in the areas of food production and consumption. This is a sumptuous feast for anyone interested in the history of food.
Sallets, Humbles & Shrewsbery Cakes: A Collection of Elizabethan Recipes Adapted for the Modern Kitchen
by William Ingram (Foreword), Ruth Anne Beebe
A review of cluttered cookbook shelves reveals a surfeit of fetchingly illustrated, full-color books of contemporary cuisine, and a shocking lack of titles dealing with the real history of gastronomy. This compendium of Elizabethan recipes, gathered and annotated (and, we might add, carefully tested) by Ruth Anne Beebe is not only historically accurate (and in places downright fun) but also usable. For in addition to a rich selection of the transcribed original Elizabethan recipes, Beebe has provided modern formulations, including ingredients and measurements. And there is much more to this cuisine than the expected meat and Shepherd’s pie; here is fascinating advice on how herbs were used to flavor and preserve, how ale was brewed, and how to “fry an egge as round as a ball.” In addition to the recipes themselves, the book offers sample menus, a glossary, index, and a host of elegant and wonderfully evocative period woodcuts all printed in red.
Shakespeare’s Kitchen : Renaissance Recipes for the Contemporary Cook (Hardcover)
by PATRICK O’CONNELL
Francine Segan introduces contemporary cooks to the foods of William Shakespeare’s world with recipes updated from classic sixteenth- and seventeenth-century cookbooks. Her easy-to-prepare adaptations shatter the myth that the Bard’s primary fare was boiled mutton. In fact, Shakespeare and his contemporaries dined on salads of fresh herbs and vegetables; fish, fowl, and meats of all kinds; and delicate broths. Dried Plums with Wine and Ginger-Zest Crostini, Winter Salad with Raisin and Caper Vinaigrette, and Lobster with Pistachio Stuffing and Seville Orange Butter are just a few of the delicious, aromatic, and gorgeous dishes that will surprise and delight. Segan’s delicate and careful renditions of these recipes have been thoroughly tested to ensure no-fail, standout results.
The tantalizing Renaissance recipes in Shakespeare’s Kitchen are enhanced with food-related quotes from the Bard, delightful morsels of culinary history, interesting facts on the customs and social etiquette of Shakespeare’s time, and the texts of the original recipes, complete with antiquated spellings and eccentric directions. Fifty color images by award-winning food photographer Tim Turner span the centuries with both old-world and contemporary treatments. Patrick O’Connell provides an enticing Foreword to this edible history from which food lovers and Shakespeare enthusiasts alike will derive nourishment. Want something new for dinner? Try something four hundred years old.
Stuart Cookery: Recipes & History (Cooking Through the Ages) (Hardcover)
by Loyd Grossman
Including over thirty recipes from the 17th century, this book also reveals the turbulent history of this troubled time when the country cast off its medieval traditions. It describes how new and more sophisticated tastes were reflected in the diet of the nation and the way people cooked and ate their meals. French cuisine became popular with the gentry; the medieval great hall was replaced by a smaller and more intimate dining room, and pottery dishes and bowls were used instead of wooden ones. The introduction of the fork improved table manners and the population enjoyed a variety of new foods – in particular, the exciting imported beverages of tea, coffee and drinking chocolate. The recipes include several that reflect the new baking skills developed during this period and the important introduction of the pudding cloth. Sack Posset (a favourite of Samuel Pepys), Knot Biscuits, Shropshire Cakes and the Quaking Pudding are just a few of the many intriguing recipes to try at home. Illustrated in full colour and back and white, including some mouth-watering examples of Stuart delicacies.
Take a Thousand Eggs or More: A Translation of Medieval Recipes from Harleian Ms. 279, Harleian Ms. 4016, and Extracts of Ashmole Ms. 1439, Laud Ms. (Paperback)
by Cindy Renfrow
Cindy Renfrow brings you a collection of 15th Century recipes in the second edition of her popular cookbook, The two volume set includes full original texts with simultaneous modern English translations and over 100 modernized recipes and sample feast menus. The volumes are fully indexed and lavishly illustrated with period woodcuts. In addition the reader will find the how-to section and two glossaries extremely useful. Enjoy the rich history of the period as you prepare and sample delightful recipes.
The Art of Cookery in the Middle Ages
by Terence Scully
A compendium on practically all aspects of the art of cooking and dining… Because of the author’s familiarity with all aspects of the subject we are offered this rara avis: a book which interests the specialist and the general reader; which allies common sense with scholarship; and which presents the theory and practice of medieval cooking for the scholar and the practitioner… has its place on the shelves of the practical cook as well as on those of the scholar: both can feed on it! HISTORYThe master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical andknowledgeable. His apprenticeship acquainted him with a range of culinary skills and a wide repertoire of 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.
The Bread Builders: Hearth Loaves and Masonry Ovens
by Daniel Wing, Alan Scott
In recent years, a revived and burgeoning interest in wholesome, locally baked bread has swept the country, with bakeries springing up in small towns and major urban areas alike, producing an astounding variety of interesting, crusty, tasty, handmade breads. The Bread Builders explains the grains and flours, leavens and doughs, the chemistry of bread, and the physics of baking in a big book filled with helpful drawings, photographs, recipes, and tips. In a unique angle for a book on baking bread, it also includes detailed diagrams and instructions for building your own masonry bread oven from scratch.
The Good Housewife’s Jewel
by Thomas Dawson, Maggie Black
No reviews available
Tudor Cookery: Recipes and History (Cooking Through the Ages) (Hardcover)
by Peter Brears
Contains over 50 recipes from the 16th century- all of which can be reproduced in the modern kitchen. The recipes include dishes such as Savoury Tongue Pie; Smothered Rabbit; Mutton in Beer and Sweet Cubes of Jellied Milk. The book also describes the historical background and has information on food, cooking equipment, the serving of meals and the development of taste and etiquette. As well as looking at what people ate in Tudor England, it also looks at the importance of the colonization of the New World on the Elizabethan diet. For the first time rare and exotic vegetables began to arrive – tomatoes from Mexico, kidney beans from Peru and from Chile, the potato. But the most important introduction was sugar from the West Indies, which quickly led to widespread tooth decay amongst the aristocracy – its greatest users. Even Queen Elizabeth had black teeth. The book is fully illustrated with full color photographs and medieval woodcuts.
Early French Cookery : Sources, History, Original Recipes and Modern Adaptations
by D. Eleanor Scully, Terence Peter Scull
Early French Cookery introduces the general features of the food prepared for wealthy French households at the end of the Middle Ages. The volume presents over 100 recipes, drawn from actual medieval manuscripts, together with preparation instructions. The authors help place these enticing recipes in context through a short survey of medieval dining behavior, and they give practical menu suggestions for preparing simple meals or banquets that incorporate these delightfully tasty dishes.
Chapters include an overview of early French culinary traditions, foodstuffs that were used, and methods of preparation. Early French Cookery also discusses the equipment of the kitchens and dining rooms that were used, and characterizes those who prepared the food and those who consumed it.
The recipes are set out in a modern format, with quantities given in both metric and standard U.S. measurements. Recipes are grouped by category: appetizers, vegetables, fish dishes, desserts, and so forth.
Early French Cookery concludes with a fascinating look at a day in the life of a contemporary master chef at a duke’s court. We watch Master Chiquart organize the purchase, storage, preparation, and serving of the food consumed by a duke and his dozens of family members, courtiers, staff and servants–and all done without benefit of grocery stores, refrigeration, labor-saving electric appliances, or running water.
Early French Cookery will be of interest to a wide variety of people, from those who like to hold unusual parties to those who are interested in the economics of the middle ages.
Fabulous Feasts: Medieval Cookery and Ceremony
by Madeleine Pelner. Cosman
What did people who lived during the Middle Ages eat? How did they eat? Dr. Cosman proves just how endlessly intriguing the answers to these questions are in this fascinating exploration of medieval food habits in service, table manners, menu, and courtly magnificence. Also provided are tempting recipes for the modern-day host and hostess who would like to delight their guests with a medieval feast. Fabulous Feasts received nominations for the Pulitzer Prize and the National Book Award.
A Culinary History from Antiquity to the Present (European Perspectives)
by Jean Louis Flandrin (Editor), Massimo Montanari (Editor), Albert Sonnenfeld (Editor)
This English-language edition of L’Histoire de l’alimentation (1996) is an entertaining and informative addition to the study of food and the customs that surround it. The 40 essays comprising this volume were written by historians from various countries and focus primarily on the food history of Europe. The essays are arranged by time period, from prehistoric to modern times, with the bulk of the work concentrating on the medieval period and before. Introductory essays for each section provide a brief overview of the time period and its issues. This is an excellent compilation of consistently well-written articles on a wide range of topics, including the dietary rules of the ancient Hebrews, the origins of the restaurant, and the contribution of Arab cooking to European culture. Recommended for anyone interested in European social history in general and food history in particular.
Food and Eating in Medieval Europe
by Martha Carlin (Editor), Joel T. Rosenthal (Editor)
Eating and drinking are essential to life and therefore of great interest to the historian. As well as having a real fascination in their own right, both activities are an integral part of the both social and economic history. Yet food and drink, especially in the middle ages, have received less than their proper share of attention. The essays in this volume approach their subject from a variety of angles: from the reality of starvation and the reliance on ‘fast food’ of those without cooking facilities, to the consumption of an English lady’s household and the career of a cook in the French royal household.
Food & Feast in Medieval England, Third Edition
by Peter Hammond
No Editorial Reviews available
Food in History
by Reay Tannahill
An enthralling world history of food from prehistoric times to the present. A favorite of gastronomes and history buffs alike, Food in History is packed with intriguing information, lore, and startling insights–like what cinnamon had to do with the discovery of America, and how food has influenced population growth and urban expansion.
Medieval Arab Cookery: Papers by Maxine Rodinson and Charles Perry with a reprint of A Baghdad Cookery Book
by Max Rodinson
No Editorial Reviews available