Cuisine of Medieval Times: Millet, Bitter Orange, Lard, Barnacle Goose and Gruel

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During the middle ages, from the 5th to the 16th centuries, cuisine remained largely static and non-evolving. This book features the basic ingredients available during the middle ages, including the cooking methods and the outfitting of a medieval kitchen. Also included are eating habits, variety of beverages, desserts and types of spices used.

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