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Curye on Inglysch
This unique collection of recipes, or menus as they include not only how to make a dish but also how and when to serve it, has been compiled from more than twenty medieval manuscripts. The recipes date from the fourteenth century and are the earliest such examples in English. Interestingly, it appears that many of these recipes, found only on the menus of the upper classes, remained virtually unchanged until the sixteenth century. The menus include the all-important order of serving, that strict etiquette that ruled medieval mealtimes, and which meant that most members of a household were only entitled to the first course and that the more delicate dishes were served only to the higher ranks...
Beowulf and Other Old English Poems
Unique and beautiful, Beowulf brings to life a society of violence and honor, fierce warriors and bloody battles, deadly monsters and famous swords. Written by an unknown poet in about the eighth century, this masterpiece of Anglo-Saxton literature transforms legends, myth, history, and ancient songs into the richly colored tale of the hero Beowulf, the loathsome man-eater Grendel, his vengeful water-hag mother, and a treasure-hoarding dragon. The earliest surviving epic poem in any modern European language. Beowulf is a stirring portrait of a heroic world–somber, vast, and magnificent.
Pleyn Delit
This is a completely revised edition of the classic cookbook that makes genuine medieval meals available to modern cooks. Using the best recipes from the first edition as a base, Constance Hieatt and Brenda Hosington have added many new recipes from more countries to add depth and flavour to our understanding of medieval cookery. All recipes have been carefully adapted for use in modern kitchens, thoroughly tested, and represent a wide range of foods, from appetizers and soups, to desserts and spice wine. They come largely from English and French manuscripts, but some recipes are from sources in Arabia, Catalonia and Italy. The recipes will appeal to cordon-bleus and less experienced cooks, ...
The Tale of the Alerion
Guillaume de Machaut, the most important poet and musician of fourteenth-century France, had considerable influence on subsequent generations of writers in both France and England. With this scholarly translation, Minnette Gaudet and Constance B. Hieatt made his long-neglected narrative poem, the Dit de l’alerion – a treatise on love and falconry – available to students of medieval literature. In the poem, Machaut defines the problems and pleasures of courtly love by comparing them to those of falconry, a sport which modern readers know little about. The introduction and notes to this edition provide valuable information about the art of falconry, thus clarifying aspects of the poem which might be hard to understand today. The scholarly notes and introduction furnish explications and variant readings of obscure passages and comments on wordplay. A running summary of the contents of the poem is also provided in the margins.
Karlamagnús Saga
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Libellus de Arte Coquinaria
One of the oldest known collections of European culinary recipes in a vernacular language is extant in four slightly different versions in Old Danish, Icelandic, and Low German. The manuscripts of 35 recipes dates not later than the end of the 13th century, but clearly goes back to an original perhaps as early as the 12th. Each of the four is prese
The realism of dream visions
No detailed description available for "The realism of dream visions".
