MEDIEVAL CUISINE from the 5th to the 15th century - 38 recipes to make
MEDIEVAL CUISINE from the 5th to the 15th century - 38 recipes to make
MEDIEVAL CUISINE from the 5th to the 15th century - 38 recipes to make
MEDIEVAL CUISINE from the 5th to the 15th century - 38 recipes to make
MEDIEVAL CUISINE from the 5th to the 15th century - 38 recipes to make
MEDIEVAL CUISINE from the 5th to the 15th century - 38 recipes to make
MEDIEVAL CUISINE from the 5th to the 15th century - 38 recipes to make
MEDIEVAL CUISINE from the 5th to the 15th century - 38 recipes to make
MEDIEVAL CUISINE from the 5th to the 15th century - 38 recipes to make
MEDIEVAL CUISINE from the 5th to the 15th century - 38 recipes to make
MEDIEVAL CUISINE from the 5th to the 15th century - 38 recipes to make
MEDIEVAL CUISINE from the 5th to the 15th century - 38 recipes to make
MEDIEVAL CUISINE from the 5th to the 15th century - 38 recipes to make
MEDIEVAL CUISINE from the 5th to the 15th century - 38 recipes to make

MEDIEVAL CUISINE from the 5th to the 15th Century - 38 Recipes to Recreate

L20180174
In stock
€18.48
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This book is aimed equally at cookery enthusiasts and lovers of the Middle Ages. Each recipe, adapted to contemporary tastes, is placed in its historical context, with additional detail provided in the sidebars to bring it to life.

 

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It brings together forty recipes from the depths of the Middle Ages, spanning the Merovingian period through to the transitional era of the 15th century.
This new work thus charts the evolution of culinary practices throughout the Middle Ages. Cooking never ceased to evolve from the 5th century to the end of the 15th. It represents a compromise between the Mediterranean model and the Capetian model. The former is an inheritance from Greco-Roman antiquity incorporating elements from the cuisine of the barbarian invaders; the latter emerged at the court of the kings of France during the final two centuries of the medieval period.

Posterity has retained from this long period two emblematic works: the Viandier de Taillevent and the Mesnagier de Paris. These two works are the roots of our gastronomy and form part of our culinary heritage.


Let us rediscover the flavours, colours, textures and aromas of essential dishes: brouet, galimafree, comminee, cretonnee, poree... which deserve to reclaim a place on our tables today.

Author 1
Josy Marty-Dufaut
Publication date
April 30, 2018
Pages
96
Cover
Hardcover
Publisher
HEIMDAL
EAN
9782840485056

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