- Paperback: 560 pages
- Publisher: Prospect Books; First Edition edition (1 May 2012)
- Language: English
- ISBN-10: 1903018870
- ISBN-13: 978-1903018873
- Product Dimensions: 17.8 x 3.8 x 25.4 cm
- Average Customer Review: 3.8 out of 5 stars See all reviews (5 customer reviews)
- Amazon Bestsellers Rank: 435,196 in Books (See Top 100 in Books)
Cooking and Dining in Medieval England Paperback – 1 May 2012
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This is an important and authoritative book.'--Constance B. Hieatt"Speculum" (01/01/0001)
If you have any idea of how people ate in England six hundred years ago, you may well have gotten it from Hollywood productions featuring castles in which rollicking banqueters dined exclusively on whole suckling pig, and practiced their belching and food-throwing at table. It won t come as any surprise that what makes good movies can make bad history. If you are interested in food, cooking, and historic recipes, and you want to get a more accurate picture than Hollywood offers, Peter Brears is your man.'--Rob Hardy"
About the Author
Peter Brears is former Director of the Leeds City Museums and one of England s foremost authorities on domestic artifacts and historical kitchens and cooking technology. His previous, recent book with Prospect Books is Traditional Food in Yorkshire."See all Product Description
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Top Customer Reviews
I've not tried out any of the recipies yet, but even without any of these I would consider it an essential book for medieval re-enactors and anyone with an interest in the period, particularly in aspects of architecture and cooking.
If you like castles, and thinking about how they actually worked when intact, this book will give you food for thought (excuse the pun!). There are numerous diagrams showing how the various kitchens / ovens / and other rooms in a castle fitted and worked together - for many specific castles in the UK. Look around your favourite again after reading this book and you will see it in a completely different light.
I have read the book right through initially, and envisage dipping in and out in future when I want to recreate something specific, visit a particular site or just top up my knowledge.
Definitely one to keep on the bookshelf, or even closer to hand.
The comment on re-enactor's "pottage" at the start of one chapter was a bit harsh (but fair).
My only slight quibble is there are a few key facts left unexplained, and unreferenced in the notes/biblio. For example, "on fish days, dinner was often 1 hour later". Why? Source? We need to know!
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