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Food and Drink in the Household of English Nobility in the 15th and 16th Centuries. Procurement - Preperation - Service and Consumption
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Praca poświęcona jest diecie i potrawom spożywanym przez szlachtę angielską na przełomie średniowiecza i czasów nowożytnych. Opisano w niej charakter społeczeństwa angielskiego w XV i XVI wieku, rezydencje szlacheckie i organizację ich dworów, a także sposób żywienia, zasady stosowane przy układaniu diety oraz obowiązujące podczas uroczystych uczt w rezydencjach szlacheckich.
| Rok wydania | 2012 |
|---|---|
| Liczba stron | 518 |
| Kategoria | Historia społeczna |
| Wydawca | Uniwersytet Pedagogiczny Kraków |
| ISBN-13 | 978-83-7271-689-7 |
| Język publikacji | angielski |
| Informacja o sprzedawcy | ePWN sp. z o.o. |
Ciekawe propozycje
Spis treści
| List of Illustrations | 9 |
| Acknowledgements | 11 |
| Introduction | 13 |
| Chapter I. English Society in the Fifteenth and Sixteenth Centuries | 35 |
| 1.1. The Household Structure | 36 |
| 1.2. English Society in the Late Medieval and Early Modern Periods | 36 |
| 1.3. Views on Medieval Society | 38 |
| 1.4. Nobilitas Major | 41 |
| 1.5. Nobilitas Minor | 46 |
| 1.6. Gentility and Service | 50 |
| 1.7. Livery and Maintenance | 53 |
| 1.8. Social Changes | 56 |
| 1.9. Noble Education | 59 |
| 1.10. Etiquette and Manners | 64 |
| Chapter II. The Houses of Nobilitas Major and Nobilitas Minor | 72 |
| 2.1. Medieval Residences | 72 |
| 2.2. Architectural Changes | 77 |
| 2.2.1. Stokesay Castle | 78 |
| 2.2.2. Bodiam Castle | 79 |
| 2.2.3. Tattershall Castle | 81 |
| 2.2.4. Wingfield Manor | 81 |
| 2.2.5. Great Chalfield Manor | 82 |
| 2.2.6. Gainsborough Old Hall | 83 |
| 2.2.7. Thornbury Castle | 85 |
| 2.3. Italian Renaissance Influences | 86 |
| 2.4. New Style Residences | 87 |
| 2.5. The Great Hall | 89 |
| 2.6. Great Hall Furnishings | 93 |
| 2.7. Towards More Privacy | 97 |
| 2.8. The Kitchen | 100 |
| 2.9. The Lodgings | 104 |
| 2.10. The Banqueting House | 105 |
| 2.11. The Garden | 108 |
| 2.12. The Orchard | 112 |
| Chapter III. The Household Organisation | 114 |
| 3.1. Household Size | 114 |
| 3.2. Household Members | 117 |
| 3.3. Chief Household Officers | 120 |
| 3.4. Household Demesne Supplies | 125 |
| 3.5. Food Purchase | 128 |
| 3.5.1. Sir Thomas Paget’s Household | 128 |
| 3.5.2. Lady Alice de Bryene’s Household | 129 |
| 3.5.3. Sir Edward Don’s Household | 130 |
| 3.5.4. Sir William Petre’s Household | 133 |
| 3.5.5. The Willoughby Household’s Meat Provisioning | 135 |
| 3.5.6. Henry Algernon Percy’s Household | 136 |
| 3.6. Purchase of Cloth | 137 |
| 3.7. Time-Based System of Purchasing | 138 |
| 3.8. Storage of Supplies | 139 |
| 3.8.1. The Garner | 139 |
| 3.8.2. The Cellar | 139 |
| 3.8.3. The Buttery | 140 |
| 3.8.4. The Pantry | 141 |
| 3.8.5. The Larder | 142 |
| 3.9. The Office of the Kitchen | 143 |
| 3.9.1. Kitchen-Related Offices | 143 |
| 3.9.2. Kitchen Staff | 146 |
| 3.9.3. Kitchen Furnishings | 149 |
| 3.9.4. Kitchen Utensils | 150 |
| 3.10. Brewing and Baking | 155 |
| 3.10.1. The Brewhouse | 156 |
| 3.10.2. The Bakehouse | 158 |
| Chapter IV. Household Books and Records. Dietary and Cookery Books | 161 |
| 4.1. Sources | 162 |
| 4.2. Types of Household Accounts | 163 |
| 4.3. Rationale for Keeping Accounts | 164 |
| 4.4. Other Household Documents | 166 |
| 4.5. Content of Account Books | 166 |
| 4.5.1. Household Accounts of Dame Alice de Bryene | 169 |
| 4.5.2. Household Accounts of Sir Thomas Paget | 171 |
| 4.5.3. Household Accounts of Sir Edward Don | 173 |
| 4.5.4. Household Accounts of Sir William Petre | 176 |
| 4.5.5. Household Accounts of Robert Dudley | 178 |
| 4.5.6. Household Accounts of Sir William Cecil | 181 |
| 4.5.7. Household Accounts of Richard Bertie and Duchess of Suffolk | 182 |
| 4.6. Cookery Books | 185 |
| 4.7. Books of Secrets and the Books on Husbandry | 195 |
| 4.8. Herbals | 196 |
| Chapter V. The Food of English Noblemen | 198 |
| 5.1. Bread | 199 |
| 5.2. Pottage | 207 |
| 5.3. Sauces | 211 |
| 5.4. Meat | 214 |
| 5.5. Fowl | 227 |
| 5.6. Fish | 233 |
| 5.7. Dairy Produce | 239 |
| 5.8. Spices | 243 |
| 5.9. Vegetables and Fruit | 254 |
| Chapter VI. The Beverages of English Noblemen | 261 |
| 6.1. Water | 262 |
| 6.2. Milk | 263 |
| 6.3. Ale and Beer | 266 |
| 6.4. Wine | 274 |
| 6.5. Distillates | 287 |
| 6.6. Cider | 293 |
| 6.7. Mead | 295 |
| Chapter VII. The Theoretical Bases for Food and Cookery | 298 |
| 7.1. The Theory of Humours | 299 |
| 7.1.1. The Humours | 302 |
| 7.1.2. Temperaments | 304 |
| 7.2. Healthy Eating | 308 |
| 7.3. Dietary Literature | 313 |
| 7.4. Religious Strictures | 318 |
| 7.5. Feasts | 324 |
| 7.6. The Humoral Balance of Dishes; Recipe Analysis | 329 |
| 7.6.1. Roasted Salmon in Sauce | 330 |
| 7.6.2. Tench in Sauce | 331 |
| 7.6.3. Frumenty with Venison | 333 |
| 7.6.4. Mawmeny | 334 |
| 7.6.5. Crustarde | 335 |
| 7.6.6. Chicken Endored | 336 |
| 7.6.7. Baked Quinces | 337 |
| 7.6.8. Roasted Venison | 338 |
| 7.6.9. Roasted Crane | 339 |
| 7.6.10. Hippocras | 340 |
| Chapter VIII. Eating in the Great Hall | 342 |
| 8.1. Feast Planning | 343 |
| 8.2. Food Ritual | 344 |
| 8.3. Great Hall Organisation | 346 |
| 8.4. The Great Hall Preparation | 348 |
| 8.5. Rituals in the Great Hall | 356 |
| 8.6. The Serving Order of Dishes | 363 |
| 8.7. The Subtleties | 366 |
| 8.8. Voiding the Tables | 368 |
| 8.9. Banquetting Stuffe | 369 |
| 8.10. Entertainment at Feasts | 374 |
| 8.11. Table Manners | 375 |
| Conclusion | 382 |
| Bibliography | 390 |
| Appendix 1 The Household Accounts Used | 421 |
| Appendix 2 Weights and Measures | 427 |
| Appendix 3 Selected Humoral Qualities | 432 |
| Appendix 4 A Glossary of Medieval and Renaissance Household Terms | 440 |
| Appendix 5 A Glossary of Medieval and Renaissance Culinary Terms | 452 |
| Appendix 6 Selected Menus | 475 |
| Index | 496 |
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Food and Drink in the Household of English Nobility in the 15th and 16th Centuries. Procurement - Preperation - Service and Consumption
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