In an eclectic mix, Food and Feast digs into tasty morsels of history, succulent songs, meaty medieval philosophy, and medieval and Scottish poems, about food and drink.
This book takes the reader on a gastronomic journey through the Middle Ages, offering not only a collection of medieval recipes, but a social history of the time. The eighty recipes, drawn from the earliest English cookbooks of the fourteenth and fifteenth centuries, are presented in two formats: the original middle English version and one adapted and tested for the modern cook. In a fascinating introduction, the author describes the range of available ingredients in medieval times and the meals that could be prepared from them—from simple daily snacks to celebratory feasts—as well as the preparation of the table, prescribed dining etiquette, and the various entertainments that accompanied elite banquets. Each chapter presents a series of recipes inspired by a historical event, a piec...
Food was a status symbol then, and sumptuary laws defined what a person of a certain class could eat―the ingredients and preparation of a dish and how it was eaten depended on a person's status, and most information is available on the upper crust rather than the masses. Equalizing factors might have been religious strictures and such diseases as the bubonic plague, all of which are detailed here.
Pleyn Delit is a recipe book dedicated to pure delight - a delight in cooking and good food for medieval and modern tastes.