This is the talk page for discussing improvements to the Medieval cuisine article. This is not a forum for general discussion of the article's subject.
The text of the entry was: Did you know ...that the most common food in Medieval cuisine for all social classes was bread and that almond milk and verjuice were among the most common ingredients?
This article is within the scope of WikiProject Middle Ages, a collaborative effort to improve the coverage of the Middle Ages on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Middle AgesWikipedia:WikiProject Middle AgesTemplate:WikiProject Middle AgesMiddle Ages articles
This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Fish and seafood: more (precise) sources for quantities(?)
Fruit and veggies: expand; include nuts
New sections
History: changes since antiquity, evolution of cuisines
Literature for future additions
van Winter, Johanna Maria, "Arab Influences on Medieval European Cuisine" in Spices and Comfits: Collected Papers on Medieval Food. Prospect Books, Devon. 2007. ISBN 978-1-903018-45-3, pp. 81-87
Montanari, Massimo (ed.), A Cultural History of Food in the Medieval Age, Berg, London, 2012
Scholliers, Peter (ed.), Food, Drink and Identity: Cooking, Eating and Drinking in Europe Since the Middle Ages, Berg, Oxford, 2001
Last updated by PeterIsotalo 19:40, 20 March 2014 (UTC)
Latest comment: 7 months ago2 comments2 people in discussion
In the etiquette part, the article above is linked, and cited as an example. When I read the article about the dogaressa Theodora, it seems there was a confusion with Maria Argyropoulina (and the sources used over there seem to corroborate the confusion, as the princess was unnamed in Peter Damians treatise, making Theodora an implausible subject). Should this be changed here, perhaps? Lectonar (talk) 14:32, 2 October 2023 (UTC)Reply
The source here is Henisch, not our own articles about any particular individual. According to which source is Henisch mistaken? Or Peter Damian for that matter? Asking specifically about the sources here, not article content. PeterIsotalo 15:15, 2 October 2023 (UTC)Reply
Latest comment: 3 months ago2 comments2 people in discussion
All types of cooking involved the direct use of fire.
Provably false. The Bain-marie (or Balneum Marie, or double-boiler) was known since 300 CE. That's an indirect use of fire in cooking and makes this statement false. 57.135.233.22 (talk) 05:22, 9 December 2023 (UTC)Reply
It's no more "indirect" than boiling or simply putting food in some sort of utensil (other than roasting on a spit). Regardless of the equipment that was used, utensils were heated over an open flame or hot coals. PeterIsotalo 01:49, 5 January 2024 (UTC)Reply