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

• Druk: Kraków, 2012
• Autor: Andrzej K. Kuropatnicki
• Wydawca: Uniwersytet Pedagogiczny w Krakowie

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.

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• Język wydania: angielski
• ISBN: 978-83-7271-689-7
• Liczba stron: 518

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