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  2. Medieval cuisine - Wikipedia

    en.wikipedia.org/wiki/Medieval_Cuisine

    Medieval cuisine. Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the 5th to the 15th century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for ...

  3. Regional cuisines of medieval Europe - Wikipedia

    en.wikipedia.org/wiki/Regional_cuisines_of...

    Queen Esther and King Ahasuerus depicted dining on, among other things, a fish dish and a pretzel; illustration from Hortus deliciarum, Alsace, late 12th century.. Though various forms of dishes consisting of batter or dough cooked in fat, like crêpes, fritters and doughnuts were common in most of Europe, they were especially popular among Germans and known as krapfen (Old High German: "claw ...

  4. Early modern European cuisine - Wikipedia

    en.wikipedia.org/wiki/Early_modern_European_cuisine

    The cuisine of early modern Europe (c. 1500–1800) was a mix of dishes inherited from medieval cuisine combined with innovations that would persist in the modern era. The discovery of the New World, the establishment of new trade routes with Asia and increased foreign influences from sub-Saharan Africa and the Middle East meant that Europeans ...

  5. Tudor food and drink - Wikipedia

    en.wikipedia.org/wiki/Tudor_food_and_drink

    Tudor food and drink. Tudor food is the food consumed during the Tudor period of English history, from 1485 through 1603. A common source of food during the Tudor period was bread, which was sourced from a mixture of rye and wheat. Meat was eaten from Sundays to Thursdays, and fish was eaten on Fridays and Saturdays and during Lent. [1]

  6. The Forme of Cury - Wikipedia

    en.wikipedia.org/wiki/The_Forme_of_Cury

    The Forme of Cury (The Method of Cooking, cury from Old French queuerie, "cookery") [2] is an extensive 14th-century collection of medieval English recipes.Although the original manuscript is lost, the text appears in nine manuscripts, the most famous in the form of a scroll with a headnote citing it as the work of "the chief Master Cooks of King Richard II".

  7. Le Viandier - Wikipedia

    en.wikipedia.org/wiki/Le_Viandier

    Le Viandier (often called Le Viandier de Taillevent, pronounced [lə vjɑ̃dje də tajvɑ̃]) is a recipe collection generally credited to Guillaume Tirel, alias Taillevent. However, the earliest version of the work was written around 1300, about 10 years before Tirel's birth. The original author is unknown, but it was common for medieval ...

  8. Lamprey pie - Wikipedia

    en.wikipedia.org/wiki/Lamprey_pie

    Lamprey pie is a pastry dish made from sea lampreys or European river lampreys. Lampreys were a delicacy for the wealthy in medieval England and were often given as gifts to royalty as a means of seeking favour. It became tradition for the city of Gloucester to give the monarch a lamprey pie each Christmas. In 1200 the city was fined 40 marks ...

  9. Liber de Coquina - Wikipedia

    en.wikipedia.org/wiki/Liber_de_Coquina

    Liber de Coquina (from Manuscript 7131) Author. Unknown. Publication date. 13th–14th century. The Liber de Coquina ("The book of cooking/cookery") is one of the oldest medieval cookbooks. Two codices that contain the work survive from the beginning of the 14th century. Both are preserved at the Bibliothèque Nationale in Paris, France.