"This book takes the reader on a gastronomic journey through the Middle Ages, offering not only a collection of medieval recipes, but a social history of the time. The eighty recipes, drawn from the earliest English cookbooks of the fourteenth and fifteenth centuries, are presented in two formats: the original middle English version and one adapted and tested for the modern cook. In a fascinating introduction, the author describes the range of available...

In his new, must-read history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes -- both culinary and cultural -- from raw materials to market and their reflections in today's food trends. He immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and symbol of social and ideological standing, tying the ingredients of its fascinating...

Describes the foods eaten in medieval Europe and how they were prepared, explains how food fit into the social structure of the times, and discusses the diets of peasants, nobles, and townspeople, marriage, and special events through the year.

Julia of Childress was orphaned at an early age and sent to live at the Convent of the Brides of Virtue. She becomes a great cook, but what she desires is a kitchen of her own ... and a husband to cook for instead of the nuns. When Griffin De Grandaise discovers her culinary skills he vows to do anything to maker her his personal chef but Julia is determined to get him to propose a more lasting arrangement.