WorldCat Cookbook FinderCookbook Finder

Explore cookbooks and more from libraries around the world.

Search

Search Title, Title by Author, ISBN or OCLC #

Current Search

Genres & Subject
  • Cooking, Medieval

Narrow Your Results

Format

Audience Level

Content

Genre

Decade published

Search Results

Displaying 1 to 10 of 186

A medieval feast

by:Aliki

Describes the preparation and celebration of a medieval feast held at an English manor house entertaining royal guests.

Editions:16  Date:1981 - 2004  Type:Juvenile  Genre(s):History, Juvenile works

Book

Pleyn delit : medieval cookery for modern cooks

by:Hieatt, Constance B.

Editions:35  Date:1976 - 2004  Genre(s):Cookbooks, Cookbooks

Book

Fabulous feasts : medieval cookery and ceremony

by:Cosman, Madeleine Pelner

Includes over 100 recipes from medieval manuscripts.

Editions:18  Date:1975 - 2013  Genre(s):History

Book

Medieval tastes : food, cooking, and the table

by:Montanari, Massimo, 1949-

"In his new, must-read history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes -- both culinary and cultural -- from raw materials to market and their reflections in today's food trends. He immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and symbol of social and ideological standing, tying the ingredients of its fascinating evolution to the growth of human civilization. Montanari returns to the prestigious Salerno school of medicine, the 'mother of all medical schools, ' to plot the theory of food that took shape in the twelfth century. He reviews the influence of the Near Eastern spice routes, which introduced new flavors and cooking techniques to European kitchens, and reads Europe's earliest cookbooks, which took cues from old Roman practices valuing artifice and mixed flavors. Dishes were largely low-fat, and meats and fish were seasoned with vinegar, citrus juices, and wine. Other dishes, habits, and battles that mirror contemporary culinary identity involve the refinement of pasta, polenta, bread, and other flour-based preparations; the transition to more advanced cooking tools and formal dining implements; the controversy over cooking with oil, lard, or butter; dietary regimens; and the consumption and cultural meaning of water and wine. As people became more cognizant of their physicality, individuality, and philosophical place in the cosmos, Montanari shows, they adopted a new attitude toward food as well, investing as much in its pleasure and possibilities as in its basic acquisition"--Provided by publisher.

Editions:9  Date:2015  Genre(s):History

Book

The medieval cookbook

by:Black, Maggie

"Contains eighty recipes taken from medieval manuscripts, reflecting all levels of society; adapted for the modern kitchen."

Editions:33  Date:1986 - 2012  Genre(s):History, Cookbooks, Cookbooks, Cookbooks

Book

Food in medieval times

by:Adamson, Melitta Weiss

New light is shed on everyday life in the middle ages in Great Britain and continental Europe through this unique survey of its food culture. Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative.

Editions:10  Date:2004 - 2010  Genre(s):History

Book

Food and feasts in the Middle Ages

by:Elliott, Lynne, 1968-

Provides an overview of food, hunting, and cooking in the Middle Ages.

Editions:4  Date:2004  Genre(s):History

Book

The English medieval feast

by:Mead, William Edward, 1860-1949

Editions:28  Date:1931 - 2016  Genre(s):History, Cookbooks, Cookbooks

Book

The medieval kitchen : recipes from France and Italy

by:Redon, Odile

"More than a cookbook, The Medieval Kitchen vividly depicts the context and tradition of authentic medieval cookery. Culture and cuisine here become thoroughly entwined, informing and transforming one another. Etiquette at table and the aesthetics of the meal, the seasonal variations evidenced in feast days and fast days, the foods of the city and the country, the diets of the rich and the poor, and the ingenious methods and techniques employed in medieval culinary arts - all this is brought to scholarly light and generously proffered for our hearty consumption."--Jacket.

Editions:8  Date:1998 - 2000  Genre(s):History, Cookbooks, Cookbooks

Book

Küchenmeisterei : Edition, Übersetzung und Kommentar zweier Kochbuch-Handschriften des 15. Jahrhunderts ; Solothurn S 490 und Köln, Historisches Archiv GB 4 ̊27 ; mit einem reprographischen Nachdruck der Kölner Handschrift

Annotation Die Küchenmeisterei, als erstes gedrucktes deutschsprachiges Kochbuch bereits 1485 in Nürnberg bei Peter Wagner erschienen, erlebte rasch zahlreiche Auflagen und Abdrucke, unter anderem 1486 bei Johann Petri in Augsburg und 1487 bei Peter Schöffer in Mainz. Erhalten haben sich mit dem Codex S 490 der Zentralbibliothek Solothurn und der Handschrift GB 4° 27 aus dem Historischen Archiv der Stadt Köln auch zwei handschriftliche Fassungen, die in engem Konnex mit den Frühdrucken stehen. Beide Fassungen werden hier erstmals in kritischer Edition vorgelegt, ausgestattet jeweils mit einer Beschreibung der Handschriften, einer Bestimmung der Schreibsprachen, einer Übersetzung, Stellenkommentaren und dem Versuch, die Verwandtschaftsverhältnisse zwischen den Handschriften und den Frühdrucken zu klären. Ein reprographischer Nachdruck der Kölner Handschrift ermöglicht dem Benutzer einen Vergleich mit der Edition. Das Glossar gibt Aufschluß über die Bedeutung seltener Wörter. Eine Rezeptkonkordanz erlaubt den raschen Vergleich zwischen der Edition und den beiden maßgeblichen Frühdrucken von Wagner und Petri

Editions:9  Date:2010 - 2011

Book

Displaying 1 to 10 of 186