Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past
Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past
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中世纪波兰的饮食：重新发现过去的美食
DOI：
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发表时间：
1999
期刊：
影响因子：
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通讯作者：
M. Thomas
中科院分区：
文献类型：
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作者：
M. Dembińska;W. Weaver;M. Thomas
薰衣草醋、藏红花薄饼、西梅烤鸡、黄瓜和无花果炖梨……中世纪波兰餐桌上不寻常的异域风味非常诱人。它时而粗犷，时而精致，体现了中世纪波兰的所有丰富性和复杂性，是在西方和东方饮食方式的交汇处蓬勃发展起来的烹饪。这是第一本用英语探索中世纪波兰迷人的烹饪历史的书。它代表了两位杰出的食品历史学家威廉·沃斯·韦弗和已故的玛丽亚·登宾斯卡二十年合作的成果。自由改编自Dembinska于1963年首次出版的开创性作品，这个新版本通过考古学，物质文化和民族志以及其他观点和技术探索了波兰中世纪美食的主题。研究的主题不仅包括国王、王后和贵族的个人饮食习惯，还包括农民、僧侣和其他在中世纪食物研究中通常不被考虑的社会群体的饮食习惯。要品尝中世纪波兰烹饪的味道和质地，没有比亲身体验食物更好的方法了。韦弗收录了35种精心制作的食谱，从宫廷炖汤（一种很受富农和小贵族欢迎的一锅晚餐），到酸菜炖野味，再到宫廷烤水果，再到波兰水蜜酒（一种用蜂蜜和茴香调味的容易制作的饮料）。用玫瑰水、黄瓜、藏红花和蜂蜜等配料，这些食谱会吸引任何热爱烹饪艺术的人。
Lavender vinegar, saffron wafers, chicken baked with prunes, pears stewed with cucumbers and figs ...there is something wonderfully inviting about the unusual and exotic flavors that came to the medieval Polish table. By turns robust and refined, and capturing all the richness and complexity of Poland in the Middle Ages, this is cookery that flourished at the crossroads of Western and Oriental foodways. This is the first book of its kind in English to explore the fascinating culinary history of medieval Poland. It represents the fruits of a twenty-year collaboration between two distinguished food historians, William Woys Weaver and the late Maria Dembinska. Freely adapted from a pioneering work first published by Dembinska in 1963, this new edition explores the subject of Polish medieval cuisine through archaeology, material culture, and ethnography, along with other perspectives and techniques. Topics examined include not just the personal eating habits of kings, queens, and nobles but also those of the peasants, monks, and other social groups not generally considered in medieval food studies. To appreciate the tastes and textures of medieval Polish cookery, there is simply no better way than to experience the food firsthand. Weaver has included thirty-five carefully reconstructed recipes, from courtier's pottage, a one-pot dinner popular with rich peasants and petty nobles, to game stewed with sauerkraut, to a court dish of baked fruit, to Polish hydromel, an easily made drink flavored with honey and fennel. With ingredients such as rosewater, cucumbers, saffron, and honey, these recipes will intrigue anyone who loves the art of cooking.