This unique collection of recipes, or menus as they include not only how to make a dish but also how and when to serve it, has been compiled from more than twenty medieval manuscripts. The recipes date from the fourteenth centuryand are the earliest such examples in English. Interestingly, it appears that many of these recipes, found only on the menus of the upper classes, remained virtually unchanged until the sixteenth century. The menus include the all-important order of serving, that strict etiquette that ruled medieval ...
Read More
This unique collection of recipes, or menus as they include not only how to make a dish but also how and when to serve it, has been compiled from more than twenty medieval manuscripts. The recipes date from the fourteenth centuryand are the earliest such examples in English. Interestingly, it appears that many of these recipes, found only on the menus of the upper classes, remained virtually unchanged until the sixteenth century. The menus include the all-important order of serving, that strict etiquette that ruled medieval mealtimes, and which meant that most members of a household were only entitled to the first course and that the more delicate dishes were served onlyto the higher ranks. This too seems to have remained unchanged for hundreds of years. Here we can also see how it was thought natural to take the most substantial foods first, leaving the richer and sweeter courses for later, much as we do today. We do not, however, include small game birds as part of `dessert' as these menus do. Presented here in early English, this invaluable collection gives great insight into the medieval kitchen andhousehold, and is the perfect guide to modern recreations of medieval meals and feasts.
Read Less
Add this copy of Curye on Inglysch: English Culinary Manuscripts of the to cart. $61.32, like new condition, Sold by Robin Summers Books rated 5.0 out of 5 stars, ships from Aldeburgh, SUFFOLK, UNITED KINGDOM, published 1985 by Early English Text Society.
Add this copy of Curye on Inglysch: English Culinary Manuscripts of the to cart. $76.37, new condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 1985 by Oxford University Press.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
New. Sewn binding. Cloth over boards. 224 p. Early English Text Society/Supplementary, 8. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of Curye on Inglysch: English Culinary Manuscripts of the to cart. $76.38, new condition, Sold by Booksplease rated 4.0 out of 5 stars, ships from Southport, MERSEYSIDE, UNITED KINGDOM, published 1985 by Oxford University Press.
Add this copy of Curye on Inglysch: English Culinary Manuscripts of the to cart. $152.47, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 1985 by Oxford University Press.
Add this copy of Curye on Inglysch. English Culinary Manuscripts of the to cart. $186.83, very good condition, Sold by Literary Cat Books rated 3.0 out of 5 stars, ships from Machynlleth, Powys, WALES, UNITED KINGDOM, published 1985 by Published for the Early English Text Society By the Oxford University Press.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Very Good with no dust jacket. 0197224091. With frontispiece. Light wear to spine, covers & corners. Back cover a little soiled.; Octavo; x, 224 pages.
Add this copy of Curye on Inglysch: English Culinary Manuscripts of the to cart. $197.50, good condition, Sold by Salish Sea Books rated 5.0 out of 5 stars, ships from Bellingham, WA, UNITED STATES, published 1985 by Early English Text Society.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Good+; Hardcover; Light overall wear to the covers with one minor blemish to the cloth covering near the bottom edge of the front cover; One small spot-mark to the top textblock, otherwise unblemished textblock edges; The endpapers and all text pages are clean and unmarked; The binding is excellent with a straight spine; This book will be shipped in a sturdy cardboard box with foam padding; Medium Format (8.5"-9.75" tall); Brown cloth covers with title in gold lettering; 1985, Early English Text Society; 224 pages; "Curye on Inglysch: English Culinary Manuscripts of the Fourteenth Century (including the Forme of Cury (Early English Text Society Supplementary Series), " by Constance B. Hieatt & Sharon Butler.