株式会社極東書店トップ ＞ 商品一覧 ＞ The Forme of Cury, a Roll of Ancient English Cookery: Compiled, about AD 1390, by the Master-Cooks of King Richard II.
商品詳細
The Forme of Cury, a Roll of Ancient English Cookery: Compiled, about AD 1390, by the Master-Cooks of King Richard II.
・ISBN 978-1-108-07620-3 paper GB£ 24.00
￥7,603.- (税込) ※（※）価格はご注文時の参考価格となります。
納品価格につきましては書籍の入荷時点で確定となります。
版元の原価改定、外国為替の変動等により異なる場合がございますので、予めご了承下さい。
お気に入り
★★★
| 著者・編者 | Pegge, Samuel (ed.), |
|---|---|
| シリーズ | (Cambridge Library Collection - Medieval History) |
| 出版社 | (Cambridge University Press, UK) |
| 出版年月 | 2014 |
| ページ数 | 238 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A03-19630＞ |
解説
One of the oldest surviving English-language cookbooks, this fascinating work was originally compiled in the late fourteenth century by the master cooks at the court of Richard II. It contains nearly 200 recipes for the preparation of everyday dishes as well as elaborate banquets. Here we find roasts, stews, jellies and custards alongside dishes that call for highly prized spices or animals such as curlews and porpoises. This 1780 transcription, from the manuscript then belonging to Gustavus Brander and now in the British Library, was made by the Anglican clergyman and antiquary Samuel Pegge (1704-96). Ordained in 1730 and elected a fellow of the Society of Antiquaries in 1751, Pegge briefly discusses in his preface the history of cooking since antiquity, while his annotations to the text elucidate the medieval vocabulary. Among related items forming an intriguing appendix are rolls of provisions from the time of Henry VIII.