The Medieval Cook
The Medieval Cook by Bridget Ann Henisch, published by Boydell Press in April 2013, offers a detailed exploration of the role of cooks in medieval society. This reprint edition spans 256 pages and is presented in English. The book delves into the lives of various cooks, from those serving in grand courts to peasant women managing limited resources, highlighting their diverse experiences and societal perceptions.
Readers will find an insightful examination of how medieval cooks navigated their roles within different social contexts, including their representation in art and literature. The book discusses the challenges they faced, from preparing lavish feasts to managing everyday meals, and emphasizes their presence in illuminated manuscripts as both decoration and educational tools. With a focus on cooking and social science, this work provides a comprehensive look at the culinary practices and historical significance of cooks in medieval Europe.
Official synopsis Publisher
The figure of the medieval cook revealed, in the context of time and circumstance.Stylish and racy… An excellent book and a delight to read, written with panache and entirely convincing. Professor PETER COSS, Cardiff University. This book takes us into the world of the medieval cook, from the chefs in the great medieval courts and aristocratic households catering for huge feasts, to the peasant wife attempting to feed her family from scarce resources, from cooking at street stalls to working as hired caterers for privatefunctions. It shows how they were presented in the art, literature and moral commentary of the period (valued on some grounds, despised on others), how they functioned, and how they coped with the limitations and the expectationswhich faced them in different social settings. Particular use is made of their frequent appearance in the margins of illuminated manuscript, whether as decoration, or as a teaching tool.
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