Cooking and Dining in Tudor and Early Stuart England
Title | Cooking and Dining in Tudor and Early Stuart England PDF eBook |
Author | Peter C. D. Brears |
Publisher | Prospect Books (UK) |
Pages | 0 |
Release | 2015 |
Genre | Cooking |
ISBN | 9781909248328 |
From the medieval styles of Henry VII and VIII, then introducing new foodstuffs from America, finishing with the Stuart kings.
Cooking and Dining in Medieval England
Title | Cooking and Dining in Medieval England PDF eBook |
Author | Peter C. D. Brears |
Publisher | Prospect Books (UK) |
Pages | 0 |
Release | 2012 |
Genre | Cooking |
ISBN | 9781903018873 |
"The history of medieval food and cookery has received a fair amount of attention from the point of view of recipes (of which many survive) and of the general context of feasts and feasting. It has never, as yet, been studied with an eye to the real mechanics of food production and service: the equipment used, the household organisation, the architectural arrangements for kitchens, store-rooms, pantries, larders, cellars, and domestic administration. This new work by Peter Brears, perhaps Britain's foremost experton the historical kitchen, looks at these important elements of cooking and dining. He also subjects the many surviving documents relating to food service ? household ordinances, regulations and commentaries ? to critical study in an attempt to reconstruct the precise rituals and customs of dinner.An underlying intention is to rehabilitate the medieval Englishman as someone with a nice appreciation of food and cookery, decent manners, and a delicate sense of propriety and seemliness. To dispel the myth, that is, of medieval feasting as an orgy of gluttony and bad manners, usually provided with meat that has gone slightly off, masked by liberal additions of heady spices.A series of chapters looks at the cooking departments in large households: the counting house, dairy, brewhouse, pastry, boiling house and kitchen. These are illustrated by architectural perspectives of surviving examples in castles and manor houses throughout the land. Then there are chapters dealing with the various sorts of kitchen equipment: fires, fuel, pots and pans. Sections are then devoted to recipes and types of food cooked. The recipes are those which have been used and tested by Peter Brears in hundreds of demonstrations to the public and cooking for museum displays. Finally there are chapters on the service of dinner (the service departments including the buttery, pantry and ewery) and the rituals that grew up around these. Here, Peter Brears has drawn a wonderful strip cartoon of the serving of a great feast (the washing of hands, the delivery of napery, the tasting for poison, etc.) which will be of permanent utility to historical re-enactors who wish to get their details right.
All the King's Cooks
Title | All the King's Cooks PDF eBook |
Author | Peter Brears |
Publisher | Souvenir Press |
Pages | 221 |
Release | 2011-05-01 |
Genre | Social Science |
ISBN | 0285640232 |
The massive kitchens at Hampton Court were built to supply the entire household of Henry VIII. They were the first professional kitchens organised on such a scale. Brears provides a practical guide to their running, dispelling many of the misconceptions about the cooking and eating of meals in Tudor England. Including authentic recipes from the period, adapted for modern kitchens, such as Chicken Farced and Smothered Rabbit and White Leach (a form of cool jelly), All the King's Cooks is fully illustrated with colour photographs recreating the life of the kitchens. With the author's own detailed drawings, no other book gets so close to the sights, sounds and smells of the Tudor kitchen.
Cooking & Dining in the Victorian Country House
Title | Cooking & Dining in the Victorian Country House PDF eBook |
Author | Peter Brears |
Publisher | Prospect Books |
Pages | 0 |
Release | 2023-05 |
Genre | Cooking |
ISBN | 9781909248793 |
For centuries the food cooked in our country houses was the finest available, its variety greatly expanded by Victorian investment in new technology and professional cooks who were employed in the country houses. Adventurous, international trade in the Victorian period also meant that new ingredients became available. This great culinary tradition began its decline around the time of the First World War, and collapsed with the outbreak of war in 1939. Now, over eighty years later, it remains forgotten, as even those who experienced its final stages have passed away. Hopefully Peter Brears' book will go a long way in reviving interest in it, and encouraging further appreciation and enjoyment of all its diverse aspects.
Food and Cookery in Elizabethan and Early Stuart England: Culinary materials
Title | Food and Cookery in Elizabethan and Early Stuart England: Culinary materials PDF eBook |
Author | Stuart Peachey |
Publisher | |
Pages | |
Release | 2019 |
Genre | Cooking, English |
ISBN |
Food and Feast in Tudor England
Title | Food and Feast in Tudor England PDF eBook |
Author | Alison Sim |
Publisher | The History Press |
Pages | 203 |
Release | 2005-04-28 |
Genre | Social Science |
ISBN | 0752495429 |
Chapters cover food and society in the sixteenth century, kitchens and cooking, what people drank, food and health (including Tudor ideas on healthy eating), setting the table and table manners, feasting and banquets. Alison Sim shows that dining habits in the sixteenth century were not the same as those of the Middle Ages and that Tudor dining, at least for the wealthier section of the population, was much more sophisticated than it is generally given credit for.
Food and Cookery in Elizabethan and Early Stuart England
Title | Food and Cookery in Elizabethan and Early Stuart England PDF eBook |
Author | Stuart Peachey |
Publisher | |
Pages | |
Release | 2019 |
Genre | Cooking, English |
ISBN |