La Cuisine Normande MéDiéVale

The kitchen of the thirteenth century was long forgotten, overshadowed by the emblematic works, The Viandier Taillevent and Le Mesnagier of Paris, appeared in the fourteenth century. The thirteenth century was a time extension, intense trade, cultural exchanges. This is the golden age for Normans establishing themselves in many countries. In Western Europe this unity and community is greater than ever known before. Their kitchen is a testament to this European cohesion. This book is interested in the recipes presented in Anglo-Norman manuscripts and Scandinavian. They are copies of earlier texts from France, Sicily, themselves copied from other texts or finding their sources of inspiration in the Greco-Latin culture and cuisine of the East. Emblematic dishes that will the reputation of the kitchen Taillevent There are already appearing. The foundations of the medieval kitchen are given.

Culinary is constantly changing, it is never a revolution. Acids or sweeter flavors, popular colours, subtle flavours, worked textures, cooking in the thirteenth century offers a wide and varied range recipes as delicious as each other.

- TEXT IN FRENCH -