Zum Hauptinhalt springen Zur Suche springen Zur Hauptnavigation springen
Beschreibung
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.
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.
Über den Autor
Terence Scully
Details
Erscheinungsjahr: 1995
Genre: Geschichte, Importe
Jahrhundert: Mittelalter
Rubrik: Geisteswissenschaften
Medium: Taschenbuch
Inhalt: Einband - flex.(Paperback)
ISBN-13: 9780851154305
ISBN-10: 0851154301
Sprache: Englisch
Einband: Kartoniert / Broschiert
Autor: Scully, Terence
Auflage: Revised edition
Hersteller: Boydell & Brewer
Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 234 x 153 x 20 mm
Von/Mit: Terence Scully
Erscheinungsdatum: 24.08.1995
Gewicht: 0,476 kg
Artikel-ID: 106860121

Ähnliche Produkte

Mehrteiliges Produkt
Taschenbuch