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The Medieval Kitchen: A Social History with Recipes Hardcover – September 15, 2012

by Hannele Klemettilä (Author)

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We don’t usually think of haute cuisine when we think of the Middle Ages. But while the poor did eat a lot of vegetables, porridge, and bread, the medieval palate was far more diverse than commonly assumed. Meat, including beef, mutton, deer, and rabbit, turned on spits over crackling fires, and the rich showed off their prosperity by serving peacock and wild boar at banquets. Fish was consumed in abundance, especially during religious periods such as Lent, and the air was redolent with exotic spices like cinnamon and pepper that came all the way from the Far East.

In this richly illustrated history, Hannele Klemettilä corrects common misconceptions about the food of the Middle Ages, acquainting the reader not only with the food culture but also the customs and ideologies associated with eating in medieval times. Fish, meat, fruit, and vegetables traveled great distances to appear on dinner tables across Europe, and Klemettillä takes us into the medieval kitchens of Western Europe and Scandinavia to describe the methods and utensils used to prepare and preserve this well-traveled food. The Medieval Kitchen also contains more than sixty original recipes for enticing fare like roasted veal paupiettes with bacon and herbs, rose pudding, and spiced wine.

Evoking the dining rooms and kitchens of Europe some six hundred years ago, The Medieval Kitchen will tempt anyone with a taste for the food, customs, and folklore of times long past.

The Medieval Kitchen: A Social History with Recipes

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Product Details

Hardcover: 230 pages
Publisher: Reaktion Books (September 15, 2012)
Language: English
ISBN-10: 1861899084
ISBN-13: 978-1861899088
Product Dimensions: 7.5 x 1.1 x 9.8 inches
Shipping Weight: 2.1 pounds (View shipping rates and policies)
Average Customer Review: 5.0 out of 5 stars See all reviews (3 customer reviews)
Amazon Best Sellers Rank: #215,970 in Books (See Top 100 in Books)
- #377 in Books > Cookbooks, Food & Wine > Cooking Education & Reference > History
- #890 in Books > Cookbooks, Food & Wine > Regional & International > European
- #1539 in Books > History > Historical Study & Educational Resources

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3 of 3 people found the following review helpful

accurate recipes and great binding

By superchero on September 3, 2013

Format: Hardcover Verified Purchase

high recommended book. it has many recipes (including their weights) from soups, red meats, breads... to beers and wines.
the binding is awesome. the illustrations are excellent. Useful for chefs and persons who intended to reproduce medieval meals/drinks with an accurate and historical frame.

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Medieval folks ate better, tastier and healthier food than we give them credit for. Excellent illustrations. Dozens of recipes.

By lyndonbrecht on November 8, 2015

Format: Hardcover

I read this book on a Sunday morning. It's a rather fast read, partly because it is wonderfully illustrated with paintings, block prints and other material that shows people eating, cooking, serving, or in related activities. The focus is the late medieval period 1300 to 1550, so we're not looking at cuisine from Norman or other earlier eras. The focus is also entirely Europe, but especially Scandinavia, England, France and the rest of Europe somewhat less specifically. The author is Finnish and some of the text (and some of the excellent captions to illustrations) refers to Medieval Finland.

The details are explained well, including not just the foods but the medical theory of humors (sanguine, and all that) that had much to do with food preparation and serving, and more, including etiquette. Klemettila repreatedly notes that Medieval food tasted good, and was much more sophisticated than most people today think it was, at least those few people who have considered the matter. Hygiene was better and there was more concern with cleanliness then than most people think now. Interestingly, in towns merchants and merchandise were subject to inspection and to severe punishment if foods were misrepresented or spoiled foods presented as fresh.

She's not romanticizing things. The availability of food varied, and at times disaster could strike and people starved.

There are chapters centering on particular aspects: bread, vegetables, meat, fish, sauces and spices; desserts; drink. At the end there is an extensive section, heavily illustrated, of recipes, several dozen pages in all, that probably would delight anyone who fancies experimenting with Medieval foods. For such a person this would be an excellent gift.

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1 of 1 people found the following review helpful

Interesting Cookbook.

By H.Tillman on March 13, 2014

Format: Hardcover Verified Purchase

Surprising recipes from way back to the medieval ages. Also gives a history lesson as well. Recommend for cooks who like to try different recipes.

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