medieval cuisine

In French medieval cuisine, banquets were common among the aristocracy.

In medieval cuisine, sops were very common.

In medieval cuisine, slices of stale bread, called trenchers, were used instead of plates.

Cookbooks, or more specifically, recipe collections, compiled in the Middle Ages are among the most important historical sources for medieval cuisine.

It is known to have been a prized costly spice in European medieval cuisine as a flavouring, medicinal, and preservative agent.

Minced meat was a rare delicacy in medieval cuisine, and meat itself was an ingredient restricted to the higher classes.

A majority of its recipes call for bitter oranges, rose water and cider to achieve the popular tangy flavor of late medieval cuisine.

A trencher (from Old French tranchier; "to cut") is a type of tableware, commonly used in medieval cuisine.

In medieval cuisine of North Europe they were able to produce nice, stiff pastries because they cooked with shortening and butter.

Instead, medieval cuisine can be differentiated by the cereals and the oils that shaped dietary norms and crossed ethnic and, later, national boundaries.

Frumenty (sometimes frumentee, furmity, fromity, or fermenty) was a popular dish in Western European medieval cuisine.

He specializes in medieval social history, the history of Spain, the study of medieval peasantry, and medieval cuisine.

Keskiajan keittiö (Medieval Cuisine).

Potage has its origins in the medieval cuisine of Northern France and increased in popularity from High Middle Ages onward.

The cuisine of early modern Europe (c. 1500-1800) was a mix of dishes inherited from medieval cuisine combined with innovations that would persist in the modern era.

It is the first cookbook published in French in the Low Countries, and is intermediate between medieval cuisine and the haute cuisine of the 17th century.

Medieval cuisine includes the foods, eating habits, and cooking methods of various European cultures during the Middle Ages, a period roughly dating from the 5th to the 16th century.

The book is a resource for those looking into medieval cuisine and cuisine of the Renaissance, especially for those limited, by linguistic expertise, solely to English manuscripts.

It had an inestimable influence on subsequent books on French cuisine and is important to food historians as a detailed source on the medieval cuisine of northern France.

In 2009, Portillo appeared in the second episode of the second series of The Supersizers eat... to discuss medieval cuisine and Magna Carta.

These are the basis of pease porridge and pea soup, staples of medieval cuisine; in Europe, consuming fresh immature green peas was an innovation of Early Modern cuisine.

Some potages that were typical of Medieval cuisine were frumenty, jelly (flesh or fish in aspic), mawmenny (a thickened stew of capon or similar fowl), and pears in syrup.

Among the popular subcategories of Old Town restaurants is one not found in New York or Paris: medieval cuisine exotic food served in a sort of theme park of period costumes and rough-hewn furniture.

Since earlier translations and editions have focused mainly on the recipes, the book is often incorrectly referred to as a medieval cookbook or an "advice and household hints book," and mined for the history of medieval cuisine.

Coffee was served with tiny angelica tartlets and miniature madeleines - but not before we had shared a dessert recalling medieval cuisine: deep-fried pastry triangles, filled with a rich blend of raisins, apples, pumpkins and pears, and a dark nugget of candied quince.