Although chopping, grinding, filtering, straining and cooking are all common practices in the modern kitchen, in the medieval kitchen multiple practices were often used for one dish the reason for using such practices in medieval cooking is discussed in such a way that the reader gains from the first-hand experience of the authors. The technicalities of some preparation practices similarly need the detailed explanation given. The manners of a medieval meal are made clear in the discussion of a determination of seating position, order of the meal, sharing a 'taillor' and eating delicately with the fingers. Setting out the cultural landmarks invoked in the text to understand the recipes, the chapter delves into the society of the middle ages cooking being a cultural activity, the chapter compares the differences between dishes served on normal days and feast days, the table of a peasant and a lord, of clergy and laity. The first chapter, 'Histories and Tales from the Kitchen,' acquaints the reader with a background to medieval cooking gleaned from 17 manuscripts. Use of contemporary anecdote, gleaned by the authors from manuscripts and recipe books of the period, serves to make this section enlightening and entertaining. The first quarter of the book is presented as an easy to read historical text. Further descriptions of 'clouded in the scent of rose water' and 'showering a chicken with sugar' assist in evoking a very real atmosphere for the work. The second person grammatical style of the Preface immerses the reader within the sensual aspects of cooking from the beginning of the book.

Modern readers with access to a wide variety of ingredients, many introduced to Europe only within the last four hundred years, are reminded in the Preface of the ingredients available to a medieval cook and the spices used to impart different, if subtle, flavours. He then tempts us forward into the book by setting the medieval scene, calling up visual and auditory imagery. The foreword by Georges Duby gives a warning of the treats to come, his first sentence 'To open this book is to set your mouth watering' is proven very true. The quality of the document is astounding - one becomes immersed in a detailed account of all things culinary from medieval France and Italy from the advice of a husband to his inexperienced wife, to the intricate recipes of a master chef to the king of France.

This is a book designed to be used, rather than placed on a bookshelf the recipes are adapted to suit four or six people, and the style makes for easy use by novices or by those experienced in the medieval style of food preparation. The translation by Edward Schneider is sensitive and conveys the vivacity of the writing style.

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.

Contemporary medieval foods