The Art of Cookery in the Middle Ages (Studies in Anglo-Saxon History) [Paperback]

Terence Scully (Author)

Book Description

Series: Studies in Anglo-Saxon History | Publication Date: August 1997

The master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical and knowledgeable. His apprenticeship acquainted him with a range of culinary skills and a wide repertoire of seasonal dishes, but he was also required to understand the inherent qualities of the foodstuffs he handled, as determined by contemporary medical theories, and to know the lean-day strictures of the Church. Research in original manuscript sources makes this a fascinating and authoritative study where little hard fact had previously existed.

Editorial Reviews

Review

(An) excellent reference work (it) puts this fascinating subject in context for expert and lay reader alike. A useful tool for re-enactors. ... Worth every penny. HISTORICAL NOVELS REVIEWA compendium on practically all aspects of the art of cooking and dining... Because of the author's familiarity with all aspects of the subject we are offered this rara avis: a book which interests the specialist and the general reader; which allies common sense with scholarship; and which presents the theory and practice of medieval cooking for the scholar and the practitioner... has its place on the shelves of the practical cook as well as on those of the scholar: both can feed on it! HISTORY

About the Author

Terence Scully is Professor of French at Wilfred Laurier University, Ontario.

Product Details

• Paperback: 284 pages
• Publisher: Boydell Press (August 1997)
• Language: English
• ISBN-10: 0851154301
• ISBN-13: 978-0851154305
• Product Dimensions: 9 x 6.1 x 0.9 inches
• Shipping Weight: 1.1 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #1,224,404 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

18 of 20 people found the following review helpful:

5.0 out of 5 stars This is a definitive work., May 23, 2000

By 

William Rubel (Santa Cruz, California) - See all my reviews

This review is from: The Art of Cookery in the Middle Ages (Hardcover)

"The Art of Cookery" is a substantive book. It is wide-ranging, lucidly written and is both erudite and appropriate for a general reader. This is not a cookbook. It is, however, an essential book to read for anyone who is interested in cooking food from the middle ages, as well as anyone interested in the history of the European diet. If you are looking for recipes then you should consider Terence Scully's "The Neapolitan Recipe Collection." It is a scholarly presentation of a late 15th century manuscript at the Pierpont Morgan Library. Mr. Scully's commentary, like the text of the "The Art of Cookery," is lucid and fabulously informative.

11 of 12 people found the following review helpful:

4.0 out of 5 stars Good information, November 15, 2001

By 

"scottandkat" (Qld Australia) - See all my reviews

This review is from: The Art of Cookery in the Middle Ages (Studies in Anglo-Saxon History) (Paperback)

This book has so much information it can be alittle daunting at first but keep going. It has no recipes per say but it will tell you about table manners, syrups, regional differences and so much more. This is must for the library, not just if you like to cook but are also interested in the culture of the period.

8 of 10 people found the following review helpful:

4.0 out of 5 stars A very informative book, November 30, 2001

By 

Stephanie Manley (Houston, TX) - See all my reviews
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This review is from: The Art of Cookery in the Middle Ages (Studies in Anglo-Saxon History) (Paperback)

As with her many other books Scully, has produced a book that is rich in detail with the culture and locals of the middle ages. This book has one draw back, you won't be preparing anything from it. I have mainly used this book for a historical perspective, while gathering ideas for potential menus that I wish to make. So often I have wondered what would have been period or what would have gone with a particular recipe that I was trying. This book will aide you in this.