Food and Drink in the Household of English Nobility in the 15th and 16th Centuries. Procurement - Preperation - Service and Consumption

Andrzej K. Kuropatnicki

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ISBN/ISSN:

978-83-7271-689-7

DOI:

Wydawnictwo:

Uniwersytet Pedagogiczny Kraków

Rok wydania:

2012

Liczba stron:

535

XML:ISBN/ISSN:

ONIX MARC21

Bibliografia:

Kuropatnicki, Andrzej K.. Food and Drink in the Household of English Nobility in the 15th and 16th Centuries. Procurement - Preperation - Service and Consumption. Red. . Kraków: Uniwersytet Pedagogiczny Kraków, 2012, 535 s. ISBN 978-83-7271-689-7

Bibliografia refWorks:

RT Book, Whole

SR Electronic(1)

A1 Kuropatnicki, A.K.

T1 Food and Drink in the Household of English Nobility in the 15th and 16th Centuries. Procurement - Preperation - Service and Consumption

PB Uniwersytet Pedagogiczny Kraków

PP Kraków

YR 2012

SN 978-83-7271-689-7

Bibliografia BibTex:

@Book{ 66719, author = "Kuropatnicki, Andrzej K.", editor = "", title = "Food and Drink in the Household of English Nobility in the 15th and 16th Centuries. Procurement - Preperation - Service and Consumption", publisher = "Uniwersytet Pedagogiczny Kraków", year = "2012", address = "Kraków", isbn = "978-83-7271-689-7" }

Bibliografia endNote:

TY - BOOK

AU - Kuropatnicki, Andrzej K.

ED -

TI - Food and Drink in the Household of English Nobility in the 15th and 16th Centuries. Procurement - Preperation - Service and Consumption

PB - Uniwersytet Pedagogiczny Kraków

CY - Kraków

PY - 2012

SN - 978-83-7271-689-7

ER -

Netografia (standard APA):

Kuropatnicki, Andrzej K.. Food and Drink in the Household of English Nobility in the 15th and 16th Centuries. Procurement - Preperation - Service and Consumption [baza danych online] Kraków: Uniwersytet Pedagogiczny Kraków, 2012 [dostęp: 30 08 2024]. Dostęp w Ibuk Libra: https://libra.ibuk.pl/reader/food-and-drink-in-the-household-of-english-nobility-in-the-15th-and-andrzej-k-kuropatnicki-66719.

dieta, szlachta angielska, zasady żywienia

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 t...

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ISBN/ISSN:

978-83-7271-689-7

DOI:

Wydawnictwo:

Uniwersytet Pedagogiczny Kraków

Rok wydania:

2012

Liczba stron:

535

XML:ISBN/ISSN:

ONIX MARC21

List of Illustrations10
Acknowledgements12
Introduction14
Chapter I. English Society in the Fifteenth and Sixteenth Centuries36
1.1. The Household Structure37
1.2. English Society in the Late Medieval and Early Modern Periods37
1.3. Views on Medieval Society39
1.4. Nobilitas Major42
1.5. Nobilitas Minor47
1.6. Gentility and Service51
1.7. Livery and Maintenance54
1.8. Social Changes57
1.9. Noble Education60
1.10. Etiquette and Manners65
Chapter II. The Houses of Nobilitas Major and Nobilitas Minor73
2.1. Medieval Residences73
2.2. Architectural Changes78
2.2.1. Stokesay Castle79
2.2.2. Bodiam Castle80
2.2.3. Tattershall Castle82
2.2.4. Wingfield Manor82
2.2.5. Great Chalfield Manor83
2.2.6. Gainsborough Old Hall84
2.2.7. Thornbury Castle86
2.3. Italian Renaissance Influences87
2.4. New Style Residences88
2.5. The Great Hall90
2.6. Great Hall Furnishings94
2.7. Towards More Privacy98
2.8. The Kitchen101
2.9. The Lodgings105
2.10. The Banqueting House106
2.11. The Garden109
2.12. The Orchard113
Chapter III. The Household Organisation115
3.1. Household Size115
3.2. Household Members118
3.3. Chief Household Officers121
3.4. Household Demesne Supplies126
3.5. Food Purchase129
3.5.1. Sir Thomas Paget’s Household129
3.5.2. Lady Alice de Bryene’s Household130
3.5.3. Sir Edward Don’s Household131
3.5.4. Sir William Petre’s Household134
3.5.5. The Willoughby Household’s Meat Provisioning136
3.5.6. Henry Algernon Percy’s Household137
3.6. Purchase of Cloth138
3.7. Time-Based System of Purchasing139
3.8. Storage of Supplies140
3.8.1. The Garner140
3.8.2. The Cellar140
3.8.3. The Buttery141
3.8.4. The Pantry142
3.8.5. The Larder143
3.9. The Office of the Kitchen144
3.9.1. Kitchen-Related Offices144
3.9.2. Kitchen Staff147
3.9.3. Kitchen Furnishings150
3.9.4. Kitchen Utensils151
3.10. Brewing and Baking156
3.10.1. The Brewhouse157
3.10.2. The Bakehouse159
Chapter IV. Household Books and Records. Dietary and Cookery Books162
4.1. Sources163
4.2. Types of Household Accounts164
4.3. Rationale for Keeping Accounts165
4.4. Other Household Documents167
4.5. Content of Account Books167
4.5.1. Household Accounts of Dame Alice de Bryene170
4.5.2. Household Accounts of Sir Thomas Paget172
4.5.3. Household Accounts of Sir Edward Don174
4.5.4. Household Accounts of Sir William Petre177
4.5.5. Household Accounts of Robert Dudley179
4.5.6. Household Accounts of Sir William Cecil182
4.5.7. Household Accounts of Richard Bertie and Duchess of Suffolk183
4.6. Cookery Books186
4.7. Books of Secrets and the Books on Husbandry196
4.8. Herbals197
Chapter V. The Food of English Noblemen199
5.1. Bread200
5.2. Pottage208
5.3. Sauces212
5.4. Meat215
5.5. Fowl228
5.6. Fish234
5.7. Dairy Produce240
5.8. Spices244
5.9. Vegetables and Fruit255
Chapter VI. The Beverages of English Noblemen262
6.1. Water263
6.2. Milk264
6.3. Ale and Beer267
6.4. Wine275
6.5. Distillates288
6.6. Cider294
6.7. Mead296
Chapter VII. The Theoretical Bases for Food and Cookery299
7.1. The Theory of Humours300
7.1.1. The Humours303
7.1.2. Temperaments305
7.2. Healthy Eating309
7.3. Dietary Literature314
7.4. Religious Strictures319
7.5. Feasts325
7.6. The Humoral Balance of Dishes; Recipe Analysis330
7.6.1. Roasted Salmon in Sauce331
7.6.2. Tench in Sauce332
7.6.3. Frumenty with Venison334
7.6.4. Mawmeny335
7.6.5. Crustarde336
7.6.6. Chicken Endored337
7.6.7. Baked Quinces338
7.6.8. Roasted Venison339
7.6.9. Roasted Crane340
7.6.10. Hippocras341
Chapter VIII. Eating in the Great Hall343
8.1. Feast Planning344
8.2. Food Ritual345
8.3. Great Hall Organisation347
8.4. The Great Hall Preparation349
8.5. Rituals in the Great Hall357
8.6. The Serving Order of Dishes364
8.7. The Subtleties367
8.8. Voiding the Tables369
8.9. Banquetting Stuffe370
8.10. Entertainment at Feasts375
8.11. Table Manners376
Conclusion383
Bibliography391
Appendix 1 The Household Accounts Used422
Appendix 2 Weights and Measures428
Appendix 3 Selected Humoral Qualities433
Appendix 4 A Glossary of Medieval and Renaissance Household Terms441
Appendix 5 A Glossary of Medieval and Renaissance Culinary Terms453
Appendix 6 Selected Menus476
Index497

Althoughthestaplefoodsdidnotdifferbetweensocialstrata,itwasthenobilitythat

consumedthebestqualitywhitewheatenbread,meatandfishpottages,venisonand

additionallyusedlargequantitiesofexpensivespices.Onlytheaffluentcouldafford

todrinkwineandthebestqualityaleandbeer.

ItwouldbeimpossibletocomprehendmedievalandRenaissancedieteticswithoutan

understandingoftherudimentsofthetheoryofhumours,whichhadinfluencedthe

Westernworldfromancienttimes.Thetheorywasderivedfromasystemofanalysis

developedbyGreekphysiciansofantiquity,particularlybyGalen,whobelievedthat

thehumanbodydependedforitsexistenceonfourrelatedhumours:blood,choler

oryellowbile,phlegmandblackbileormelancholy.Thetheoryofthefourhumours

dictatedwhatingredientstouseandwhatcookingmethodstochoosetoachieve

atemperatestate,i.e.,warmandmoist.Becausepeoplehaddissimilartempera-

ments,itwasessentialforthecooktoachieveasuitablemethodofcooking,bearing

inmindthatheatdriedthefoodandboilingwouldmoistenit.Ingreathouseholds

physiciansmightbeengagedtodrawupadetaileddietforthemaster,dependant

onthemaster'sowntemperament.Physiciansalsopartookindesigningmenusand

servedasadviserstocooks.

Aprofessionalcookhadtoknowthecriteriawhichtoldhimhowtopreparerelatively

safedishes.Themostpracticalcriteriontobeusedbythecookwasadefinitionof

thetemperamentofanaverageperson,whichwasmoderatelywarmandmoderately

moist.Themedievalcook'sgoalwasthentopreparefoodwhichwasmoderately

warmandmoderatelymoist,asthiswasthesafestfoodtobeservedtolargenum-

bers.Asfoodswerecharacterisedbyindividualqualities,thecookhadtoeitheruse

asuitablecookingmethodorprepareappropriatesaucestotemperanyunhealthy

ingredients,oruseingredientswhichcounterbalancedthe‘bad'ones.Themostcom-

monlyusedtemperingagentswerespices,herbs,sugar,andvinegar.Inaddition,

somecolouringagentswerealsoregularlyusedsincecolourwasasimportantas

humoralbalance.80

Laterwritersassessingthetasteofdishespreparedaccordingtomedievalrecipeswerenotim-

pressedbytheirgeneralcharacteristicsand,whatismore,theyoftencriticizedtheselectionof

ingredientsandespeciallytheoveruseofspices.Whattheyoftenforgotwasthehumoraltheory

andthenecessarybalanceoffoodqualitiesratherthantheimportanceofthetasteofthefood.

Forinstance,thepublisherofTheFormeofCuryconsideredthattherecipes“donotappearby

anymeanstobewellcalculatedforthebenefitofrecipients,butratherinimicaltothem.Many

ofthemaresohighlyseasoned,aresuchstrangeandheterogeneouscompositions,meerolios

andgallimawfreys,thattheyseemremovedasfaraspossiblefromtheintentionofcontributing

tohealth;indeedthemessesaresoredundantandcomplex,thatinregardtoherbs,inNo.6,

nolessthantenareused,whereweshouldnowbecontentwithtwoorthree:andsothesallad,

No.76,consistsofnolessthan14ingredients.”TheFormeofCury:ARollofAncientEnglish

Cookery,ed.S.Pegge(London,1780),pp.xvi-xvii.

~33~

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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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