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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 modern European ...
This page was last edited on 22 December 2024, at 07:08 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
This page was last edited on 21 December 2024, at 02:53 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
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 ...
If the template has a separate documentation page (usually called "Template:template name/doc"), add [[Category:Medieval studies source templates]] to the <includeonly> section at the bottom of that page. Otherwise, add <noinclude>[[Category:Medieval studies source templates]]</noinclude>
| language = language(s) used by the text, e.g. Middle High German, Old Norse, Hiberno-Latin, etc. | date = (approximate) date of composition, or date range | date of issue = date when a law was promulgated, charter issued, etc. | provenance = place of origin, e.g. region or monastic house | state of existence = if appropriate, mark as ...
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".
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