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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 ...
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]
Regional cuisines of medieval Europe. More or less distinct areas in medieval Europe where certain foodstuffs dominated can be discerned. In the British Isles, northern France, the Low Countries, the northern German-speaking areas, Scandinavia and the Baltic the climate was generally too harsh for the cultivation of grapes and olives.
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 ...
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".
Food history. Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes.
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.
Guild feasts, often associated with a guild's saint's day, were a central element of a guild's activities. The feasts were usually paid for by guild members themselves. The guild of St James Garlickhithe held a feast for its members; each guild member was expected to pay 20 pence (1s. 8d.), around four to five days' wages for a skilled worker ...