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Dans les Cuisines de l'Histoire - Tome 1 - À la table des chevaliers
La grande Histoire de la gastronomie française à savourer à travers la petite, servie par une galerie de personnages hauts en couleur.
Des diktats de l'Église qui régissaient les moeurs alimentaires à l'utilisation des épices venues d'Asie, découvrez la cuisine médiévale, et invitez-vous à la table des Chevaliers !
Des diktats de l'Église qui régissaient les moeurs alimentaires à l'utilisation des épices venues d'Asie, découvrez la cuisine médiévale, et invitez-vous à la table des Chevaliers !
- GenresBande Dessinée
120 pages, Kindle Edition
First published April 14, 2017
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4 people want to read
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Displaying 1 of 1 review
January 7, 2020
English below...
Je ne comprends pas pourquoi les autres critiques sont si bas. J'imagine c'est parce que c'est un peu difficile de savoir qui est le publique visé - le style est un peu enfantin mais le contenu un peu moins, avec des recettes en langue originale. Je voudrais essayer l'hypocras. J'ai trouvé une boutique à Paris...
#ReadHarder 13 Read a food book about a cuisine you’ve never tried before
Perhaps obviously I haven't eaten food from the middle ages, had a sip of mead and have surely eaten things influenced by the time period. I don't know why the other reviews for this book were so low. I can only guess that it's because it's a bit hard to know who the intended audience it, because it looks youth centered but the content is interesting enough for an adult and even gives recipes in old French and then a modern explanation side by side. I learned lots of cool things - that the famous cookbook "Le Viandier" by Taillevent was, at best inspired by him, but he did not write it. I also learned about a spiced wine called hippocras and I found that it can be purchased at a shop in Paris, so maybe I'll try it! Lastly, according to the book, the heavy use of spices at this time (cinnamon, ginger, clove) was NOT used to cover up spoiled meat.
Looking forward to checking out the next book in this series!
Je ne comprends pas pourquoi les autres critiques sont si bas. J'imagine c'est parce que c'est un peu difficile de savoir qui est le publique visé - le style est un peu enfantin mais le contenu un peu moins, avec des recettes en langue originale. Je voudrais essayer l'hypocras. J'ai trouvé une boutique à Paris...
#ReadHarder 13 Read a food book about a cuisine you’ve never tried before
Perhaps obviously I haven't eaten food from the middle ages, had a sip of mead and have surely eaten things influenced by the time period. I don't know why the other reviews for this book were so low. I can only guess that it's because it's a bit hard to know who the intended audience it, because it looks youth centered but the content is interesting enough for an adult and even gives recipes in old French and then a modern explanation side by side. I learned lots of cool things - that the famous cookbook "Le Viandier" by Taillevent was, at best inspired by him, but he did not write it. I also learned about a spiced wine called hippocras and I found that it can be purchased at a shop in Paris, so maybe I'll try it! Lastly, according to the book, the heavy use of spices at this time (cinnamon, ginger, clove) was NOT used to cover up spoiled meat.
Looking forward to checking out the next book in this series!
Displaying 1 of 1 review