The figure of the medieval cook revealed, in the context of time and circumstance.
`Stylish and racy... An excellent book and a delight to read, written with panache and entirely convincing.' Professor PETER COSS, Cardiff University.
This book takes us into the world of the medieval cook, from the chefs in the great medieval courts and aristocratic households catering for huge feasts, to the peasant wife attempting to feed her family from scarce resources, from cooking at street stalls to working as hired caterers for privatefunctions. It shows how they were presented in the art, literature and moral commentary of the period (valued on some grounds, despised on others), how they functioned, and how they coped with the limitations and the expectationswhich faced them in different social settings. Particular use is made of their frequent appearance in the margins of illuminated manuscript, whether as decoration, or as a teaching tool.
The Cook in Context
The Cottage Cook
Fast Food and Fine Catering
The Comforts of Home
The Staging of a Feast
On the Edge: the Cook in Art
A Selection of Medieval Recipes
Suggestions for Further Reading