Adapts over one hundred authentic medieval recipes to the ingredients and equipment of the modern kitchen, providing an abundance of simple and elaborate soups,
Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how
These fifteen essays, four of them commissioned for this volume, along with a discursive introduction which sets each essay into place and comments on its disti
As residents of fourteenth-century London, Geoffrey Chaucer, John Gower, and Thomas Hoccleve each day encountered aspects of commerce such as buying, selling, a