Lecture 14: International Gothic Cuisine
that were considered humorally dry. There’s also a good deal of
emphasis on frying, specifi cally in lard. The technique is picked up
from Muslim world, though not the cooking medium. People in the late Middle Ages were particularly fond of
“subtleties,” which were sometimes edible little vignettes—
such as castles or coats of arms—made out of sugar or fanciful
monstrosities to dazzle and titillate guests. They also made these
bizarre multicolored gelatin dishes.Adamson, Food in Medieval Times.
Adamson, Regional Cuisines of Medieval Europe.
Albala, Cooking in Europe.
Austin, Two Fifteenth Century Cookery-Books.
Brears, Cooking and Dining.
Forster, Food and Drink.
Freedman, Out of the East.
Greco, ed., The Good Wife’s Guide.
Heiatt and Butler, eds., Curye on Inglysch.
Heiatt, Pleyn Delit.
Henisch, The Medieval Cook.
Keay, Spice Route.
Pouncy, tr., The Domostroy.
Redon, The Medieval Kitchen.
Santanach, ed., The Book of Sent Soví.
Santich, The Original Mediterranean Cuisine.
Scully, Art of Cooking.Suggested Reading