Medieval Cookbooks: Something to Inspire the Medieval Cook in all of us!
Baby it’s cold outside. Brrrrr! It’s January, snow is blowing, frost is nipping at your toes – it’s a great time to cook a hearty, hot meal. Want to make it even better? Try a medieval menu! Here are a few books to inspire the medieval cook in all of us.
Elemental theory in everyday practice: food disposal in the later medieval English countryside
For medieval rural communities the story of food did not necessarily end in its eating.
Brewing, Politics and Society in an Early Modern German Town – a case study of Görlitz in Upper Lusatia
In the Middle Ages, the Upper-Lusatian town of Görlitz – today situated on Germany’s Eastern periphery close to the Polish border – was at the heart of a wider European trading network.
Food and the North-Icelandic Identity in 13th century Iceland and Norway
Now food is becoming globalized, but we still recall how food could be used to construct a national identity, with the aid of the institutions of the national state.
The Brewer, the Baker, and the Monopoly Maker
This paper seeks to examine how productive entrepreneurial activities, such as innovation, influence unproductive entrepreneurial activities, such as regulatory rent seeking.
‘Take almaundes blaunched …’ Cookbooks in the Middle Ages and Early Modern Times
What is a cooking recipe, what is a manual to good, healthy food in the epoch of the Middle Ages and the Early Modern Age?
Baking Bread in a Reconstructed Bread-Oven of the Late Iron Age
In 2003 and 2004 ‘Senas vides Darbnica’ (Latvia) built a late Iron Age (9th -12th century AD) bread oven based on archaeological finds and test baked bread and traditional Latvian pastries.
Fasting Girls: Then and Now
Fasting Girls: Then and Now Lecture by Joan Jacobs Brumberg Given at Cornell University, on February 16, 2012 Why do we hear about…
The King’s Table: A Semiotic Analysis of a Medieval Noble Banquet
During the Middle Ages, aristocratic banquets were common and often grandiose affairs. The function of a banquet went beyond mere celebration of an event or holiday and became a tool for demonstrating a person’s wealth, influence, piety, and generosity.
Food in medieval Sicily
And in truth this food, of which they are fond and which they eat raw, ruins their senses. There is not one man among them, of whatsoever condition, who does not eat onions every day, and does not serve them morning and evening in his house.
The Festive Beverages of the Khans
Festivities held with yearly regularity are a stable feature of nomadic life. Each nomad tribe seems to have had a ceremony connected with eating and drinking on which the leaders were presen
Bread in the Middle Ages
Bread was the staple of life in the Middle Ages. You could also be called a heretic or go insane if you ate the wrong one. Includes medieval bread recipes.
A Feast for Aesculapius: Historical Diets for Asthma and Sexual Pleasure
Throughout Western history, people of all social classes have insisted that particular foods and drinks affected their bodies-purifying or contaminating them, and stimulating or tranquilizing their sensual spirits.
Flavor Pairing in Medieval European Cuisine: A Study in Cooking with Dirty Data
In this work, we collect a new data set of recipes from Medieval Europe before the Columbian Exchange and investigate the flavor pairing hypothesis historically.
The Pear in History, Literature, Popular Culture, and Art
The history of the pear is traced from antiquity to the present emphasizing its role in popular culture and art.
Food Representation in Chaucer’s Canterbury Tales
He uses food and drink as the means to express people’s characters, look, but also mood and situation.
Feasting with Early Medieval Chiefs: Locating Political Action through Environmental Archaeology
This excellent paper was the first given in the session on Early Medieval Europe. It looked at various archaeological excavations in Iceland and Denmark and the political role feasting played in pre-Christian Viking societies.
Female brewers in Holland and England
I also want to know why women worked in those professions, what the background of these women was and if changes occurred over time.
Food Recipes from the 12th-century discovered in manuscript
Scholars have found a collection of food recipes dating back to the twelfth-century, making them the oldest western medieval culinary recipes known to exist.
The Roots of Rhythm: The Medieval Origins of the New Orleans’ Mardi Gras Beignet
This paper argues that the beloved Mardi Gras beignet, eaten in advance of the Lenten fast, derives from deep-fried pastries used to break the Ramadan fast by medieval Muslims living in Spain.
The vegetarian component of a late medieval diet
Trondheim was the seat of an archbishop and the centre of the see of Nidaros from 1152/53 until 1537 when the reformation reached Norway and the last Norwegian archbishop, Olav Engelbrektsson, fled the country. This marked a turning point in the town’s history. The arch- bishop’s residence, Erkebispegården, which was established around AD 1170 between the cathedral and the river Nidelva.
Horses for Courses? Religious Change and Dietary Shifts in Anglo-Saxon England
The spread of Christianity across England over the course of the Anglo-Saxon period brought new worldviews, ways of acting and dietary habits.
Why did the English people stop eating horses in the Middle Ages?
People living in Anglo-Saxon England were turned off the idea of eating horses once they became Christian as they believed it was ‘pagan’ food, argues a new research paper.
The Progression of the Fork: From Diabolical to Divine
This paper is about ‘Design and the Tools of the Table, 1500–2005’ curated as part of the Cooper Hewitt exhibit on utensils.