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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 ...
Queen Esther and King Ahasuerus depicted dining on, among other things, a fish dish and a pretzel; illustration from Hortus deliciarum, Alsace, late 12th century.. Though various forms of dishes consisting of batter or dough cooked in fat, like crêpes, fritters and doughnuts were common in most of Europe, they were especially popular among Germans and known as krapfen (Old High German: "claw ...
Alternative names and variants include eggy bread, [1] Bombay toast, gypsy toast, [2] and poor knights (of Windsor). [ 3 ] When French toast is served as a sweet dish, sugar , vanilla , or cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar ), butter, fruit, or syrup.
The Knights of the Crown: the Monarchical Orders of Knighthood in Later Medieval Europe, 1325-1520. 2d revised ed. Woodbridge, Suffolk: Boydell Press, 2000. Keen, Maurice; Chivalry, New Haven: Yale University Press, 1984, ISBN 0-300-03150-5; Robards, Brooks; The Medieval Knight at War, UK: Tiger Books, 1997, ISBN 1-85501-919-1
The origins of the lance lie in the retinues of medieval knights (Chaucer's Knight in the Canterbury Tales, with his son the Squire and his archer Yeoman, has similarities to a lance). When called by the liege, the knight would command men from his fief and possibly those of his liege lord or in this latter's stead.
The following is a list of known Furusiyyah treatises (after al-Sarraf 2004, al-Nashīrī 2007). [13]Some of the early treatises (9th to 10th centuries) are not extant and only known from references by later authors: Al-Asma'i, Kitāb al-khayl (خيل "horse"), Ibn Abi al-Dunya (d. 894 / AH 281) Al-sabq wa al-ramī, Al-Ṭabarānī (d. 971 / AH 360) Faḍl al-ramī, Al-Qarrāb (d. 1038 / AH ...
Pages in category "Medieval English knights" The following 146 pages are in this category, out of 146 total. ... John Harrington (knight) Thomas Harrington (died 1460)
The Stratford feast in the 15th century took place on a meat day, but based on expenditures it appears that some persons chose to eat fish. Wheat was purchased, sometimes in amounts over five quarters (perhaps 60 kg), to bake (sometimes very large) loaves of bread, though by the second half of the 15th century the bread was baked by local bakers instead of at the guild's bakehouse.