Geoffrey Chaucer A. Kent Hieatt Constance B. Hieatt
Lively, absorbing, often outrageously funny, Chaucer's The Canterbury Tales is a work of genius, an undisputed classic that has held a special appeal for each generation of readers. The Tales gathers twenty-nine of literature's most enduring (and endearing) characters in a vivid group portrait that captures the full spectrum of medieval society, from the exalted Knight to the humble Plowman. This new edition includes a comprehensive introduction that summarizes some of the most important historical events and movements that defined the world of Chaucer and his pilgrims; two...
Lively, absorbing, often outrageously funny, Chaucer's The Canterbury Tales is a work of genius, an undisputed classic that has held a special ...
Constance B. Hietatt Constance B. Hieatt A. Kent Hieatt
Unique and beautiful, Beowulf brings to life a society of violence and honor, fierce warriors and bloody battles, deadly monsters and famous swords. Written by an unknown poet in about the eighth century, this masterpiece of Anglo-Saxton literature transforms legends, myth, history, and ancient songs into the richly colored tale of the hero Beowulf, the loathsome man-eater Grendel, his vengeful water-hag mother, and a treasure-hoarding dragon. The earliest surviving epic poem in any modern European language. Beowulf is a stirring portrait of a heroic world-somber, vast, and...
Unique and beautiful, Beowulf brings to life a society of violence and honor, fierce warriors and bloody battles, deadly monsters and famous swords. W...
This is a completely revised edition of the classic cookbook that makes genuine medieval meals available to modern cooks. Using the best recipes from the first edition as a base, Constance Hieatt and Brenda Hosington have added many new recipes from more countries to add depth and flavour to our understanding of medieval cookery. All recipes have been carefully adapted for use in modern kitchens, thoroughly tested, and represent a wide range of foods, from appetizers and soups, to desserts and spice wine. They come largely from English and French manuscripts, but some recipes are from...
This is a completely revised edition of the classic cookbook that makes genuine medieval meals available to modern cooks. Using the best recipes fr...
This unique collection of recipes, or menus as they include not only how to make a dish but also how and when to serve it, has been compiled from more than twenty medieval manuscripts. The recipes date from the fourteenth century and are the earliest such examples in English. Interestingly, it appears that many of these recipes, found only on the menus of the upper classes, remained virtually unchanged until the sixteenth century. The menus include the all-important order of serving, that strict etiquette that ruled medieval mealtimes, and which meant that most members of a household were...
This unique collection of recipes, or menus as they include not only how to make a dish but also how and when to serve it, has been compiled from more...
Guillaume de Machaut, the most important poet and musician of fourteenth-century France, had considerable influence on subsequent generations of writers in both France and England. With this scholarly translation, Minnette Gaudet and Constance B. Hieatt made his long-neglected narrative poem, the Dit de l'alerion - a treatise on love and falconry - available to students of medieval literature. In the poem, Machaut defines the problems and pleasures of courtly love by comparing them to those of falconry, a sport which modern readers know little about. The introduction and...
Guillaume de Machaut, the most important poet and musician of fourteenth-century France, had considerable influence on subsequent generations of wr...
