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The Medieval Kitchen
We don’t usually think of haute cuisine when we think of the Middle Ages. But while the poor did eat a lot of vegetables, porridge, and bread, the medieval palate was far more diverse than commonly assumed. Meat, including beef, mutton, deer, and rabbit, turned on spits over crackling fires, and the rich showed off their prosperity by serving peacock and wild boar at banquets. Fish was consumed in abundance, especially during religious periods such as Lent, and the air was redolent with exotic spices like cinnamon and pepper that came all the way from the Far East. In this richly illustrated history, Hannele Klemettilä corrects common misconceptions about the food of the Middle Ages, acqu...
Animals and Hunters in the Late Middle Ages
This book explores views of the natural world in the late Middle Ages, especially as expressed in Livre de chasse (Book of the Hunt), the most influential hunting book of the era. It shows that killing and maiming, suffering and the death of animals were not insignificant topics to late medieval men, but constituted a complex set of issues, and could provoke very contradictory thoughts and feelings that varied according social and cultural milieus and particular cases and circumstances.
Epitomes of Evil
Hangmen were familiar characters from urban reality to people living in France and the Burgundian Netherlands in the late Middle Ages. These officers played an essential role in the new penal system. However, general attitudes towards public executioners were highly ambiguous, often hostile and disparaging. In past imagery, various hangman figures, real or fictitious, were closely linked to ideas of otherness, cruelty, sin and evil. They were identified with criminals, marginal people and demons. In the period of the late Middle Ages, the hangman's representations were actively exploited, shaped and modified for various reasons by different social and cultural groups in different products of...
Kitchens, Cooking, and Eating in Medieval Italy
The modern twenty-first century kitchen has an array of time saving equipment for preparing a meal: a state of the art stove and refrigerator, a microwave oven, a food processor, a blender and a variety of topnotch pots, pans and utensils. We take so much for granted as we prepare the modern meal – not just in terms of equipment, but also the ingredients, without needing to worry about availability or seasonality. We cook with gas or electricity – at the turn of the switch we have instant heat. But it wasn’t always so. Just step back a few centuries to say the 1300s and we’d find quite a different kitchen, if there was one at all. We might only have a fireplace in the main living spa...
Cooking and Eating in Renaissance Italy
Renaissance Italy’s art, literature, and culture continue to fascinate. The domestic life has been examined more in recent years, and this book reveals the preparation, eating, and the sociability of dining in Renaissance Italy. It takes readers behind the scenes to the Renaissance kitchen and dining room, where everyday meals as well as lavish banquets were prepared and consumed. Katherine McIver considers the design, equipment, and location of the kitchen and food prep and storage rooms in both middle-class homes and grand country estates. The diner’s room, the orchestration of dining, and the theatrical experience of dining are detailed as well, all in the context of the renowned food and architectural scholars of the day.
2010
Every year, the Bibliography catalogues the most important new publications, historiographical monographs, and journal articles throughout the world, extending from prehistory and ancient history to the most recent contemporary historical studies. Within the systematic classification according to epoch, region, and historical discipline, works are also listed according to author’s name and characteristic keywords in their title.
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