The authors' love of food and approach to the topic inspires readers to gorge themselves on reading about the delights of the kitchen. The work unashamedly encourages the reader to indulge in the practice of medieval food preparation as it is discussed and presented in the text. I heartily enjoyed reading and working from this book, so much so that my analysis cannot be objective. Redon, Sabban and Serventi provide not only a recipe book but a historical guide to all aspects of cooking and culinary arts in medieval France and Italy. In most historical work food is mentioned only in the context of the setting or the action of eating, rather than the joy and technicalities of preparation and consumption. Wanda Oram Australian Quarantine and Inspection Serviceįood is important for life, but few historical works explore the preparation of food in a particular historical period.
0 Comments
Leave a Reply. |