Food: A Cultural Culinary History

 In addition, there was a series of inventions that some historians like to call the second agricultural revolution. The Mould ...

Lecture 13: Carnival in the High Middle Ages  During the Crusades, Europeans conquered Jerusalem and neighboring principalitie ...

than to what we eat today. This was a period of great ingenuity and invention in European cuisine.  As for medieval cooking, t ...

Lecture 13: Carnival in the High Middle Ages Carnival and Lent  Christianity in the early Middle Ages instituted a series of f ...

 What began to rankle many people was the widespread sale of dispensations, which could be bought from the church and allowed ...

Lecture 13: Carnival in the High Middle Ages is to make the oil. You’ll need fresh raw walnuts for this. It is easiest to heat t ...

International Gothic Cuisine ............................................................. Lecture 14 I n general, late medieval ...

Lecture 14: International Gothic Cuisine had become once again hooked up to the trade routes extending to the Middle East to get ...

 The lot of the average peasant, ironically, improves dramatically. Most food historians are in agreement that the average pea ...

Lecture 14: International Gothic Cuisine  Having a thriving court culture and people able to imitate it is one reason culinary ...

 The third great French cookbook dates from 1420 and actually comes from a region that is now part of Italy, the dukedom of Sa ...

Lecture 14: International Gothic Cuisine that were considered humorally dry. There’s also a good deal of emphasis on frying, spe ...

Scully, Early French Cookery. Scully, ed., The Viandier of Taillevent. Turner, Spice. Van Winter, Spices and Comfi ts. Woolgar, ...

Lecture 15: A Renaissance in the Kitchen A Renaissance in the Kitchen ......................................................... ...

but they tended to be corrupt, garbled, or usually incomplete. Now, scholars hunted down good copies in the original languages, ...

Lecture 15: A Renaissance in the Kitchen on the heavens and the afterlife) meant that everyday topics such as maintaining a hous ...

maybe a decade younger, but their two books could not possibly be more different. Ficino was a scholar specializing in Plato.  ...

Lecture 15: A Renaissance in the Kitchen placed into illogical settings. This style infl uenced the cutlery, table settings, and ...

the heavy use of spices, sugar, and sauces based on vinegar— something began to change noticeably. Messisbugo’s description of b ...

Lecture 15: A Renaissance in the Kitchen Christoforo di Messisbugo, Banchetti (1549): To Make Ten Plates of Maccheroni p. 52 In ...