Cooking and Dining in Medieval England (Paperback)

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Cooking and Dining in Medieval England By Peter Brears Cover Image
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Description


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. These are illustrated by architectural perspectives of surviving examples in castles and manor houses throughout the land. 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. Here, Peter Brears has drawn a strip cartoon of the serving of a great feast (the washing of hands, the delivery of napery, the tasting for poison, etc.) which will be of permanent utility to historical re-enactors who wish to get their details right.

About the Author


Peter Brears is former Director of the Leeds City Museums and one of England's foremost authorities on domestic artifacts and historical kitchens and cooking technology. His previous, recent book with Prospect Books is Traditional Food in Yorkshire.
Product Details
ISBN: 9781903018873
ISBN-10: 1903018870
Publisher: Prospect Books (UK)
Publication Date: October 6th, 2012
Pages: 560
Language: English