Food and Cooking in Medieval Britain

by Maggie Black, Peter C.D. Brears

Food and Cooking in Medieval Britain - History and Recipes, by Maggie Black. Published by The Historic Buildings and Monuments Commission for England, 1985 [Paperback]

Genres: Cooking, History, Food, Cookbooks, Nonfiction, Reference, Food and Drink

47 pages, Paperback

First published December 31, 1985

About the author

Maggie Black is the author of several publications including From Handpumps to Health: The Evolution of Water and Sanitation Programmes in Bangladesh, India and Nigeria and In the Twilight Zone: Child Workers in the Hotel, Tourism and Catering Industry. She has worked as a consultant for UNICEF, Anti-Slavery International, and WaterAid, among others, and has written for The Guardian, The Economist, and BBC World Service.

Reviews

[Willow Wood · Rating 4 out of 5]

Very interesting little book with lovely illustrations. I like how 100% focused it is on food. I learnt things, yay! And I will genuinely try some of the pudding recipes at the back.

[Kara · Rating 5 out of 5]

For a very short book, Black manages to pack a lot of information in about the foods available in Medieval Britain, what the different classes were eating, and how the foods were acquired, stored, cooked, and served.