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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 ...
Ancient Greek casserole and brazier, 6th/4th century BC, exhibited in the Ancient Agora Museum in Athens, housed in the Stoa of Attalus. Two cooking pots (Grapen) from medieval Hamburg c. 1200 –1400 AD Replica of a Viking cooking-pot hanging over a fire Kitchen in the Uphagen's House in Long Market, Gdańsk, Poland
The flavour of Welsh lamb is also influenced by the seasons. Spring lamb appears on sale from May each year and is sweet and mild-flavoured. Pressdee notes that this makes it ideal for light spring casseroles, particularly if warmth of flavour is required. Autumn lamb, however, acquires a stronger, gamey flavour but can be richer in flavour and ...
Porringer – a shallow bowl, 4–6 inches (10–15 cm) in diameter, and 1.5–3 inches (3.8–7.6 cm) deep; the form originates in the medieval period in Europe and they were made in wood, ceramic, pewter and silver. A second, modern usage, for the term porringer is a double saucepan similar to a bain-marie used for cooking porridge.
French travelling set of cutlery, 1550–1600, Victoria and Albert Museum An example of modern cutlery, design by architect and product designer Zaha Hadid (2007). Cutlery (also referred to as silverware, flatware, or tableware) includes any hand implement used in preparing, serving, and especially eating food in Western culture.
Book Covers of Theodelinda – a set of historically significant medieval book covers dedicated to Theodelinda. Don't judge a book by its cover , a phrase derived from the perceived difference between the portrayal of a book on its cover or jacket, and the book's contents
Kitchen utensils in bronze discovered in Pompeii. Illustration by Hercule Catenacci in 1864. Benjamin Thompson noted at the start of the 19th century that kitchen utensils were commonly made of copper, with various efforts made to prevent the copper from reacting with food (particularly its acidic contents) at the temperatures used for cooking, including tinning, enamelling, and varnishing.
Typical Russian stove in a peasant izba with tools visible to the right of the stove.. The Russian stove [1] (Russian: русская печь) is a type of masonry stove that first appeared in the 15th century or earlier. [2]