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The Liber Ignium ad Comburendos Hostes (translated as On the Use of Fire to Conflagrate the Enemy, or Book of Fires for the Burning of Enemies, and abbreviated as Book of Fires) is a medieval collection of recipes for incendiary weapons, including Greek fire and gunpowder, written in Latin and allegedly written by a certain Marcus Graecus ("Mark the Greek")—a person whose existence is ...
The Forme of Cury (The Method of Cooking, cury from Old French queuerie, 'cookery') [2] is an extensive 14th-century collection of medieval English recipes.Although the original manuscript is lost, the text appears in nine manuscripts, the most famous in the form of a scroll with a headnote citing it as the work of "the chief Master Cooks of King Richard II".
Le Viandier (often called Le Viandier de Taillevent, pronounced [lə vjɑ̃dje də tajvɑ̃]) is a recipe collection generally credited to Guillaume Tirel, alias Taillevent. However, the earliest version of the work was written around 1300, about 10 years before Tirel's birth.
A tubular lock pick is a specialized lockpicking tool used for opening a tubular pin tumbler lock. Tubular lock picks are all very similar in design and come in sizes to fit all major tubular locks, including 6, 7, 8, and 10-pin locks. The tool is simply inserted into the lock and turned clockwise with medium torque.
Medieval cuisine; Le Viandier – a recipe collection generally credited to Guillaume Tirel, c 1300; The Forme of Cury – a royal collection of medieval English recipes of the 14th century, influenced by the Liber de Coquina; Apicius – a collection of Roman cookery recipes
The mappae clavicula is a medieval Latin text containing manufacturing recipes for crafts materials, including for metals, glass, mosaics, and dyes and tints for materials. The information and style in the recipes is very terse. Each recipe consists of the names of the ingredients and typically about two sentences on combining the ingredients ...
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.
It is compiled from the recipes of the 8th and 9th century courts of the Abbasid Caliphate in Baghdad. Some scholars speculate that al-Warraq may have prepared the manuscript on behalf of a patron, the Hamdanid prince Sayf al-Dawla , who sought to improve the cultural prestige of his own court in Aleppo as the court in Baghdad had started to ...