SettingsMedieval cuisine
Byzantine cuisine
Byzantine cuisine was marked by a merger of Greek and Roman gastronomy.
Byzantine cuisine was marked by a merger of Greek and Roman gastronomy.
Chireta
Chireta is an Aragonese type of haggis.
Chireta is an Aragonese type of haggis.
Cubeb
Cubeb, or tailed pepper, is a plant in genus Piper, cultivated for its fruit and essential oil.
Cubeb, or tailed pepper, is a plant in genus Piper, cultivated for its fruit and essential oil.
Entremet
An entremet is in modern French cuisine a small dish served between courses or simply a dessert.
An entremet is in modern French cuisine a small dish served between courses or simply a dessert.
Frumenty
Frumenty was a popular dish in Western European medieval cuisine.
Frumenty was a popular dish in Western European medieval cuisine.
Hippocras
Hippocras, sometimes spelled hipocras or hypocras, is a drink made from wine, mixed with sugar and spices, most notably cinnamon, and possibly heated.
Hippocras, sometimes spelled hipocras or hypocras, is a drink made from wine, mixed with sugar and spices, most notably cinnamon, and possibly heated.
Horsebread
Horsebread was a type of bread commonly consumed in medieval Europe.
Horsebread was a type of bread commonly consumed in medieval Europe.
Lady Arundel's Manchet
Lady Arundel's Manchet is a traditional version of a manchet, a traditional English yeast bread from Sussex England.
Lady Arundel's Manchet is a traditional version of a manchet, a traditional English yeast bread from Sussex England.
Le Viandier
Le Viandier (often called Le Viandier de Taillevent, ) is a recipe collection largely credited to Guillaume Tirel, alias Taillevent.
Le Viandier (often called Le Viandier de Taillevent, ) is a recipe collection largely credited to Guillaume Tirel, alias Taillevent.
Manchet
Manchet, or manchette or michette, is a wheaten yeast bread of very good quality, or a small flat circular loaf of same.
Manchet, or manchette or michette, is a wheaten yeast bread of very good quality, or a small flat circular loaf of same.
Martino da Como
Martino da Como (Martino of Como) was an Italian 15th-century culinary expert who was unequalled in his field at the time and is the Western world's first celebrity chef.
Martino da Como (Martino of Como) was an Italian 15th-century culinary expert who was unequalled in his field at the time and is the Western world's first celebrity chef.
Medieval cuisine
Medieval cuisine includes the foods, eating habits, and cooking methods of various European cultures during the Middle Ages, a period roughly dating from the 5th to the 16th century.
Medieval cuisine includes the foods, eating habits, and cooking methods of various European cultures during the Middle Ages, a period roughly dating from the 5th to the 16th century.
Potage
Potage (from Old French pottage; "potted dish") is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a ...
Potage (from Old French pottage; "potted dish") is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a ...
Poultry (office)
A poultry was the office in a medieval household responsible for the purchase and preparation of poultry, as well as the room in which the poultry was stored.
A poultry was the office in a medieval household responsible for the purchase and preparation of poultry, as well as the room in which the poultry was stored.
Proper new book of cookery
Proper Newe Booke of Cookerye is a book of recipes, seasons for meat and listing courses and dishes for service on fish days and non-fish days written for women running their own households ...
Proper Newe Booke of Cookerye is a book of recipes, seasons for meat and listing courses and dishes for service on fish days and non-fish days written for women running their own households ...
Regional cuisines of medieval Europe
The regional cuisines of medieval Europe were the results of differences in climate, seasonal food variations, political administration and religious customs that varied across the continent.
The regional cuisines of medieval Europe were the results of differences in climate, seasonal food variations, political administration and religious customs that varied across the continent.
Saucery
A saucery was the office in a medieval household responsible for sauces, as well as the room in which the preparation of sauces took place.
A saucery was the office in a medieval household responsible for sauces, as well as the room in which the preparation of sauces took place.
Savore Sanguino
Savore Sanguino is a rich and red Florentine sauce originating in the 14th century.
Savore Sanguino is a rich and red Florentine sauce originating in the 14th century.
Scalding-house
A scalding house was the office in a medieval household responsible for scalding the carcasses of animals, as well as utensils.
A scalding house was the office in a medieval household responsible for scalding the carcasses of animals, as well as utensils.
Sop
A sop is a piece of bread or toast that is soaked in liquid food and then eaten.
A sop is a piece of bread or toast that is soaked in liquid food and then eaten.
Spicery
A spicery was the office in a medieval household responsible for spices, as well as the room in which the spices were kept.
A spicery was the office in a medieval household responsible for spices, as well as the room in which the spices were kept.
Verjuice
Verjuice (from Middle French vertjus "green juice") is a very acidic juice made by pressing unripe grapes.
Verjuice (from Middle French vertjus "green juice") is a very acidic juice made by pressing unripe grapes.