Monks, Food and Fasting in the Middle Ages
Hardback 224pp Illustrated
9780826423931   Product Code: 22268
This intriguing book explores monastic attitudes to food and fasting, and places them in the context of developing notions of cookery in medieval times. It starts by exploring how early hermits and monks sustained themselves on apparently meagre diets, then examines how, as monasteries grew and had to feed large numbers, they increasingly turned to previously forbidden ingredients. Scattered throughout are a dozen recipes including Boiled Tree Bark, Hawthorn Porridge and the perhaps more tempting meatball dish Turk's Head.