From boiling vegetables to smelly pots, here are 10 medieval cooking tips from the 10th century.
A civilized and intelligent man should choose, in the city as well as the country, the place most advantageous for the time of the year, pleasant, delightful, charming where he may build, where he may devote his efforts to farming, where he may relax with his artistic interests, where he may, in sum, commune with the gods themselves, an easy accomplishment for a man of the greatest integrity and learning.
When it came to healthy living, medieval people were careful on what they ate. It was commonly believed that foods could offer good (and not-so-good) consequences to the body, but it was hard to remember what ailments a certain food could cure. In steps Henry of Huntingdon to offer us a poetic guide to the healthy and medicinal qualities of what you can find in a garden.
Textile Consumption in Late Medieval Castile: The Social, Economic, and Cultural Meaning of Clothing, 1200-1350
Focusing on the types of clothing imported into the realm, and using information from the royal accounts and tithes of a number of ports in the Bay of Biscay, I focus on issues of production and consumption in late medieval Castile and what this information tells us about the economic structures of the realm and on the exaggerated consumption of foreign cloth by certain groups within Castilian society.
By comparing archaeological evidence of cooking utensils from urban and rural contexts in Norway ca. 1,000–1,500 AD – in this case new technologies represented by imported ceramic vessels versus domestic steatite vessels and new types of stone griddles – my aim is to examine how new ways of preparing food were transmitted, either incorporated into routinised practises, ignored or transformed.
For the Knyʒhtys tabylle and for the Kyngges tabylle: An Edition of the Fifteenth-Century Middle English Cookery Recipes in London, British Library’s MS Sloane 442
The present thesis offers an edition of some fifteenth century Middle English cookery recipes, more specifically those of the Sloane 442 manuscript (MS Sloane 442), located at the British Library, London. The cookery recipes of this collection were most likely meant for the tables of the upper classes