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Indlæser... The Medieval Kitchen: A Social History with Recipes (udgave 2012)af Hannele Klemettilä (Forfatter)
Værk informationThe Medieval Kitchen: A Social History with Recipes af Hannele Klemettilä
   Ingen Der er ingen diskussionstråde på Snak om denne bog.  Strider66 | Jan 22, 2016 |    ) phoenixcomet | Jul 8, 2013 | ingen anmeldelser | tilføj en anmeldelse
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 richly illustrated history, Hannele Klemettilä corrects common misconceptions about the food of the Middle Ages, acquainting the reader not only with the food culture but also the customs and ideologies associated with eating in medieval times. Fish, meat, fruit, and vegetables traveled great distances to appear on dinner tables across Europe, and Klemettillä takes us into the medieval kitchens of Western Europe and Scandinavia to describe the methods and utensils used to prepare and preserve this well-traveled food. The Medieval Kitchen also contains more than sixty original recipes for enticing fare like roasted veal paupiettes with bacon and herbs, rose pudding, and spiced wine. nbsp; Evoking the dining rooms and kitchens of Europe some six hundred years ago, The Medieval Kitchen will tempt anyone with a taste for the food, customs, and folklore of times long past. Ingen biblioteksbeskrivelser fundet. |
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 Google Books — Indlæser...GenrerMelvil Decimal System (DDC)641.5940902Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking EuropeLC-klassificeringVurderingGennemsnit: (4.4)
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1
Cons: text is dry
This is a well organized book on what people in the (predominantly later) Middle Ages ate. The author presents information from a number of sources, including cookbooks, archaeological finds, artwork, health guides, and manner guides. Chapters detail bread, vegetables, meat, fish, spices, milk/egg/cheese dishes, desserts (including fruits and berries), and drinks. She’s careful to remind readers of foods that were unavailable at the time as well as mentioning where certain foods and spices originated (when they were obtained through trade - like the fact that peach trees originated in Persia). The author also points out differences in menu and preference between regions - due to what’s able to be produced there, costs involved in importing goods, and other factors.
While I found the text somewhat dry, the information was interesting. The side bars, where a lot of the social information was relayed, were particularly interesting (with segments on food in fantasy literature, candles, ergotism, vegetarianism, etc.). I also found the segment on medieval drinks interesting (and I think it’s cool that the book has recipes for making hippocras, claret and mead).
While I haven’t tried any of the recipes - yet - some of the over 60 recipes sound very appealing while others… less so. It’s very true that tastes have changed. Some ingredients will be harder to acquire than others, especially depending on your geographical location.
The book is beautifully illustrated with over 100 images from manuscripts, paintings and illustrations.
If you’re interested in medieval food, this is a great reference guide, with a good variety of information and recipes to try your hand at. (