ACTA Volume #21: Medieval Food and Drink
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Introduction 1. Mixing it up in the Medieval Kingdom Terence Scully, Wilfred Laurier University 2. "And thus you have a Lordly Dish" Fancy and Showpiece Cookery in an Augsburg Patrician Kitchen Marianne Hansen, Cornell University 3. "De Poil ou de Plumes" The Taste of Game in Medieval French Treatises of Hunting Nandine Bordessoule, University of Southwestern Louisiana 4. Cretoyne, Cretonnée: Two Versions of a Fourteenth-Century Court Recipe Barbara L. Evans, Cottage Lawn, Madison County Historical Society 5. Martino and his De Re Conquinaria Mary Ella Milham, University of New Brunswick 6.…mehr

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Introduction 1. Mixing it up in the Medieval Kingdom Terence Scully, Wilfred Laurier University 2. "And thus you have a Lordly Dish" Fancy and Showpiece Cookery in an Augsburg Patrician Kitchen Marianne Hansen, Cornell University 3. "De Poil ou de Plumes" The Taste of Game in Medieval French Treatises of Hunting Nandine Bordessoule, University of Southwestern Louisiana 4. Cretoyne, Cretonnée: Two Versions of a Fourteenth-Century Court Recipe Barbara L. Evans, Cottage Lawn, Madison County Historical Society 5. Martino and his De Re Conquinaria Mary Ella Milham, University of New Brunswick 6. The Progeny of Apicus: Antiquarian Responses to Historical Cookery George R. Keiser, University of Kansas 7. Food for Thought: The Banquet of Poetry in Dante and Charles of Orleans Diane Marks, Brooklyn College 8. Eating and Drinking in the Bayeux Tapestry Rouben Cholakian, Hamilton College 9. Apples Beyond the Pale: The Irish Costermonger in the English Garden of Eden Jonathan Gil Harris, Ithaca College