Through the Gullet
Helen Cooper: Medieval recipes, 16 April 1998
The Medieval Kitchen: Recipes from France and Italy
by Odile Redon and Françoise Sabban, translated by Edward Schneider.
Chicago, 324 pp., £25.95, September 1998,0 226 70684 2 Show More
by Odile Redon and Françoise Sabban, translated by Edward Schneider.
Chicago, 324 pp., £25.95, September 1998,
“... recipes that survive come from books of instruction for squires in their years of education, for young men seeking service in noble households or for the upwardly mobile middle classes. The Parisian householder’s specimen menus are incorporated in a book of instruction for his young wife, who was a quarter his age – 15 ... ”