The master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical and knowledgeable. His apprenticeship acquainted him with a range of culinary skills and a wide repertoire of seasonal dishes, but he was also required to understand the inherent qualities of the foodstuffs he handled, as determined by contemporary medical theories, and to know the lean-day strictures of the Church. Research in original manuscript sources makes this a fascinating and authoritative study where little hard fact had previously existed.
The master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical and knowledgeable. His apprentices...
Caroline minuscule script was adopted in England in the mid-tenth century in imitation of Continental usage. A badge of ecclesiastical reform, it was practised in Benedictine scriptoria but was also taken up by members of the royal writing office; the chancery occupied an important place in the pioneering of calligraphic fashions. During its approximately two-century history in England, Caroline script developed a number of forms, in part reflecting different tendencies within the Reform-cause. The Rule of St Benedict was focal for this movement. In the aftermath of the final Scandinavian...
Caroline minuscule script was adopted in England in the mid-tenth century in imitation of Continental usage. A badge of ecclesiastical reform, it was ...
