Knygos.lt nariams
59,42 €
-30%
Įprastai
84,89 €
The Art of Cookery in the Middle Ages
Knygos.lt nariams
59,42 €
-30%
Įprastai
84,89 €
- Išsiųsime per 12–18 d.d.
The medieval kitchen revealed; facilities, seasonal foods, strictures of the church, and the interweaving of foodstuffs with medical theory. The master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical and knowledgeable. His apprenticeship acquainted him with a range of culinary skills and a wide repertoireof seasonal dishes, but he was also required to understand the inherent qualities of the foodstuffs he handled, as determined by contemp…
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- Autorius: Terence Scully
- Leidėjas: Boydell Press
- ISBN-10: 0851154301
- ISBN-13: 9780851154305
- Formatas: 15.3 x 23.4 x 2 cm, minkšti viršeliai
- Kalba: Anglų
Atsiliepimai
Aprašymas
The medieval kitchen revealed; facilities, seasonal foods, strictures of the church, and the interweaving of foodstuffs with medical theory.
The master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical and knowledgeable. His apprenticeship acquainted him with a range of culinary skills and a wide repertoireof seasonal dishes, but he was also required to understand the inherent qualities of the foodstuffs he handled, as determined by contemporary medical theories, and to know the lean-day strictures of the Church. Research in original manuscript sources makes this a fascinating and authoritative study where little hard fact had previously existed.
Knygos.lt nariams
59,42 €
-30%
Įprastai
84,89 €
Išsiųsime per 12–18 d.d.
- Autorius: Terence Scully
- Leidėjas: Boydell Press
- ISBN-10: 0851154301
- ISBN-13: 9780851154305
- Formatas: 15.3 x 23.4 x 2 cm, minkšti viršeliai
- Kalba: Anglų
The medieval kitchen revealed; facilities, seasonal foods, strictures of the church, and the interweaving of foodstuffs with medical theory.
The master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical and knowledgeable. His apprenticeship acquainted him with a range of culinary skills and a wide repertoireof seasonal dishes, but he was also required to understand the inherent qualities of the foodstuffs he handled, as determined by contemporary medical theories, and to know the lean-day strictures of the Church. Research in original manuscript sources makes this a fascinating and authoritative study where little hard fact had previously existed.
Atsiliepimai