The solos in Romantic Sketches, Book 1, will delight pianists who favor the Romantic style. Playing with musical expression is an important skill used in making music and is much more than just playing the notes on the printed page. Music written in the Romantic style is the perfect choice for developing this skill. These short, musical sketches will encourage students to play with nuance and sensitivity. Titles: * A Fond Farewell * Little Song * Medieval Festival * Morning Light * The Perfect Rose * Promises * Shadow Dance * Special Moments * Starlight Prelude * A Story from Long Ago * Summertime Waltz * Sun Showers

Unique in its cultural and religious makeup, medieval Iberia represented a crossroads of cultures. This crossroads was reflected in large and small ways. On a grand scale, we see the convergence of intellectual ideas and great innovations in agriculture and science. On a more intimate level, we see an intersection of cultures as reflected in habits of consumption. The acts of producing food, cooking, and eating demonstrate the political realities of the land: at times interdependent, and, at times, at odds. Food, as an archeological and anthropological tool, can help us understand a particular moment in time. In considering the nature of consumption, we may arrive at the heart of a culture. In Medieval Fare, the author explores food references found in a number of medieval Iberian texts in order to expand our knowledge of daily life in the Middle Ages. By examining the depiction of food and consumption, this pioneering study provides insight into the cultural, religious, and social complexities of medieval Iberia.

This study examines food in the Middle Ages. The author analyzes its preparation, consumption, and cultural significance and how food provides insight in to the cultural, religious, and social complexities of medieval Iberia.

Saint Peter's Fair is a grand festive event, attracting tradesmen from across England and beyond. There is a pause in the civil war racking the country in the summer of 1139, and the fair promises to bring some much needed gaiety to the town of Shrewsbury. Until, that is, the body of a wealthy trader is found in the River Severn. Was Thomas of Bristol the victim of murderous thieves? And if so, why were his valuables abandoned nearby? Brother Cadfael offers to help the merchant's lovely niece Emma. But while he is seaching for the killer, the man's wares are ransacked and two more men are murdered. Emma almost certainly knows more than she is telling, as others will soon realise. Cadfael desperately races to save the young girl, knowing that in a country at war with itself, betrayal can come from any direction, and even good intentions can kill.

Provides an overview of food, hunting, and cooking in the Middle Ages.

This cookbook contains recipes from and remembrances of two people involved in two cook shops which served food during an annual medieval fair in Western Pennsylvania over the course of many years. While not a scholarly work, the book is based on solid research into medieval recipes which have been updated for modern tastes and techniques. The result is a practical cookbook which also contains fun inside information on what it is like to participate in historical re-creation activities in the culinary realm. There are recipes for stews, vegetables, savory and sweet baked goods, breads, drinks, and more. Color covers. Black and white interior borders, photographs, and illustrations. 173 pages. A full color (and more expensive) version of this cookbook is available entitled "War Fare Commemorative Edition.

We don’t usually think of haute cuisine when we think of the Middle Ages. But while the poor did eat a lot of vegetables, porridge, and bread, the medieval palate was far more diverse than commonly assumed. Meat, including beef, mutton, deer, and rabbit, turned on spits over crackling fires, and the rich showed off their prosperity by serving peacock and wild boar at banquets. Fish was consumed in abundance, especially during religious periods such as Lent, and the air was redolent with exotic spices like cinnamon and pepper that came all the way from the Far East. In this richly illustrated history, Hannele Klemettilä corrects common misconceptions about the food of the Middle Ages, acquainting the reader not only with the food culture but also the customs and ideologies associated with eating in medieval times. Fish, meat, fruit, and vegetables traveled great distances to appear on dinner tables across Europe, and Klemettillä takes us into the medieval kitchens of Western Europe and Scandinavia to describe the methods and utensils used to prepare and preserve this well-traveled food. The Medieval Kitchen also contains more than sixty original recipes for enticing fare like roasted veal paupiettes with bacon and herbs, rose pudding, and spiced wine. Evoking the dining rooms and kitchens of Europe some six hundred years ago, The Medieval Kitchen will tempt anyone with a taste for the food, customs, and folklore of times long past.