Read more about medieval food and will you find it a fascinating subject. So much so that you will want to try out some recipes! It was a unique style of cooking which developed because of a certain combination: ingredients available in medieval Europe, the prevailing local climate and the ...
We tend to think of medievalfoodas bland or boring. After all, there were no chocolates, potatoes, or tomatoes. (They all came from America.) But some medieval foods were so strongly flavored that we would find them unpalatable today, especially because people back then loved to mix fragranc...
Mother of 10 children, including two kings (Richard and John), Eleanor was respected throughout Europe for her intellect and intuition. She had a good relationship with the Pope and in her younger days … [Read more...] Filed Under: Dessert Recipes· Tagged: almond milk, Christmas, Eleanor...
Spices used in Medieval Europe : cinnamon, cardamom, clove, cubeb, galangal, ginger, grains of Paradise, mastic, nard, nutmeg, mace, pepper, long pepper, saffron, sugar, sumac ... for dietary reasons and for the sake of social distinction
Medieval food had bread as its main component. In the earliest times, bread was cooked under the embers. The use of ovens was introduced into Europe by the Romans. However, the old system was still used even in the 10th century. By feudal law, the lord was bound to bake the bread of...
Bologna has many nicknames, from La Grassa (“the fat one”, inspired bythe city’s rich food culture) to La Dotta, meaning “the educated one”, related to the fact that the university here was founded in 1088. But perhaps the name that best reflects the city’s medieval history is ...
Adamson, Melitta Weiss. REGIONAL CUISINES OF MEDIEVAL EUROPE. Routledge. NY. 2002. This is a series of articles on medieval food throughout Europe. Each article focuses on a different geographical location. No recipes, just information about the food of the area. RECOMMENDED ...
Who knew a medieval document could provide food suitable for a typical Sunday dinner? Recipes from my party are below, but I encourage the adventurous among you to explore theForme of Curyonlineto seek out more dishes. Catch the manuscript in person at the Morgan Library & Museum, on display...
Some of these books were written as manuals for teaching young apprentices, trying to be most complete by presenting recipes of even rare and extraordinary dishes. In contrast to the written sources archaeobotanical data from cesspits, wells and rubbish layers are often limited to the presence of...
Meat was fairly hard to come by for peasants in medieval Europe, but even the rich weren't picky when it came to what kind of flesh they were ripping into.Records from the timeindicate that people ate "starlings, vultures, gulls, herons, cormorants, swans, cranes, peacocks, capons, chick...