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The Culture of Food in England 1200–1500$
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C. M. Woolgar

Print publication date: 2016

Print ISBN-13: 9780300181913

Published to Yale Scholarship Online: September 2016

DOI: 10.12987/yale/9780300181913.001.0001

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PRINTED FROM YALE SCHOLARSHIP ONLINE (www.yale.universitypressscholarship.com). (c) Copyright Yale University Press, 2021. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in YSO for personal use.date: 29 July 2021

Cooks and Kitchens, Dietetics and Foods

Cooks and Kitchens, Dietetics and Foods

Chapter:
(p.195) Chapter Ten Cooks and Kitchens, Dietetics and Foods
Source:
The Culture of Food in England 1200–1500
Author(s):

C. M. Woolgar

Publisher:
Yale University Press
DOI:10.12987/yale/9780300181913.003.0010

This chapter examines the cooks and kitchens in the Middle Ages. There was a large pool of catering professionals, practising at different levels of ability. At one end of the scale were those working in urban cookshops, or those who work for hire. On an entirely different level were the master cooks of the great household, managing not only the kitchen, but also the pantry, buttery, cellar, bakehouse and brewhouse, larder, boiling house, scalding house, and confectionery. Kitchens and their equipment are useful for the indications they give of the potential and development of professional work. The construction of kitchens at an elite level made a useful distinction between the activities: places for boiling, for roasting, for working with material in pans and for wet working, and areas for preparation and for baking were often clearly set apart.

Keywords:   cooks, kitchens, cookshops, master cooks, hired cooks, catering professionals, elite kitchens

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