La cuisine normande au XIIIe siècle

Normandie, Angleterre, Scandinavie

Autor*innen

• Josy Marty-Dufaut
• Erik Groult

Parameter

• Historisches Thema
• Kochbücher
• Kochbücher, Essen & Trinken
• Kunst
• Sachbücher

Mehr zum Buch

The kitchen in the thirteenth century is explored through two upcoming albums. One features the manuscript of Zion, Fabian Müllers (ref. 8403), set for release in early summer, while the other focuses on the Norman worlds—including Normandy, the Anglo-Norman kingdom, Norman Sicily, Denmark, and Iceland—scheduled for April. This era has often been overshadowed by iconic fourteenth-century works like The Viandier Taillevent and Le Mesnagier of Paris. However, the thirteenth century was a period of intense trade and cultural exchange, marking a golden age for the Normans who established their presence across various regions. This time fostered unprecedented unity in Western Europe, with the kitchen serving as a testament to this cohesion. The book emphasizes recipes from Anglo-Norman and Scandinavian manuscripts, which are derived from earlier texts in France and Sicily, influenced by Greco-Latin culture and Eastern cuisine. Iconic dishes that would later define Taillevent's kitchen are already emerging, laying the groundwork for medieval culinary traditions. The thirteenth-century kitchen showcases a dynamic culinary landscape, featuring a diverse array of recipes characterized by varying flavors, textures, and techniques, reflecting the evolving nature of cooking during this vibrant period.

• Sprache: Französisch
• Erscheinungsdatum: 2015
• Einband: Hardcover