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Food in Medieval Times. Westport, CT: Greenwood Press. ISBN 0-313-32147-7. Bynum, Caroline Walker (1987). Holy Feast and Holy Fast: The Religious Significance of Food to Medieval Women. Berkeley: University of California Press. ISBN 0-520-05722-8. Carlin, Martha; Rosenthal, Joel T., eds. (1998). Food and Eating in Medieval Europe. London: The ...
Medieval Italians also used eggs to a higher degree than many other regions, and the recipe collections describe herb omelettes (herboletos) and frittatas. Grapes as tasty morsels and lemons as a cooking ingredient was ubiquitous and, of course, olive oil of every conceivable kind was the cooking fat of choice in all regions, including the ...
Perpetual stews are speculated to have been common in medieval cuisine, often as pottage or pot-au-feu: . Bread, water or ale, and a companaticum ('that which goes with the bread') from the cauldron, the original stockpot or pot-au-feu that provided an ever-changing broth enriched daily with whatever was available.
A trencher (from Old French trancher 'to cut') is a type of tableware, commonly used in medieval cuisine. A trencher was originally a flat round of (usually stale) bread used as a plate, upon which the food could be placed to eat. [1] At the end of the meal, the trencher could be eaten with sauce, but could also be given as alms to the poor.
Frumenty (sometimes frumentee, furmity, fromity, or fermenty) was a popular dish in Western European medieval cuisine.It is a porridge, a thick boiled grain dish—hence its name, which derives from the Latin word frumentum, "grain".
Tudor food is the food consumed during the Tudor period of English history, from 1485 through to 1603. A common source of food during the Tudor period was bread, which was sourced from a mixture of rye and wheat. Meat was eaten from Sundays to Thursdays, and fish was eaten on Fridays and Saturdays and during Lent. [1]
The custom goes back at least to medieval times, with Sweden’s King Erik XIV notoriously dying in 1577 after being poisoned with arsenic-laced pea soup. ... a restaurant and inn located in the ...
The staging of an elaborate entremet at the banquet of Charles V in 1378; illumination from Grandes Chroniques, late 14th century.. The word entremets, as a culinary term, first appears in line 185 of Lanval, one of the 12th century Lais of Marie de France, and subsequently appears in La Vengeance Raguidel (early 13th century), line 315.