Catatan Masakan Zaman Pertengahan

  1. 1 2 Hunt & Murray (1999), p. 16.
  2. ↑ Henisch (1976), p. 41.
  3. 1 2 Henisch (1976), p. 43.
  4. ↑ Henisch (1976), p. 40.
  5. ↑ Bynum (1987), p. 41; lihat pula Scully (1995), pp. 58–64 dan Adamson (2004), pp. 72, 191–92.
  6. ↑ Henisch (1976), p. 46.
  7. ↑ Scully (1995), p. 190–92.
  8. ↑ Melitta Weiss Adamson, "Medieval Germany" dalam Regional Cuisines of Medieval Europe, pp. 155–59.
  9. ↑ Melitta Weiss Adamson, "Medieval Germany" dalam Regional Cuisines of Medieval Europe, pp. 160–59; Scully (1995), p. 117.
  10. 1 2 Scully (1995), pp. 135–136.
  11. ↑ Scully (1995), pp. 126–135.
  12. ↑ Terence Scully, "Tempering Medieval Food" dalam Food in the Middle Ages, pp. 7–12
  13. ↑ Dyer (2000), p. 85
  14. 1 2 Woolgar (2006), p. 11
  15. ↑ Hicks (2001), pp. 15–17
  16. ↑ Hicks (2001), pp.10–11
  17. ↑ Hicks (2001), p. 18
  18. ↑ Harvey (1993), pp. 38–41
  19. ↑ Harvey (1993), pp. 64–65
  20. ↑ Dyer (1989), p. 134
  21. ↑ Hicks (2001), p. 8
  22. ↑ "Bones reveal chubby monks aplenty". The Guardian. 15 July 2004. 
  23. ↑ J. J. Verlaan (August 2007). "Diffuse idiopathic skeletal hyperostosis in ancient clergymen". Eur Spine J. 16 (8): 1129–35. doi:10.1007/s00586-007-0342-x. PMC 2200769 . PMID 17390155. 
  24. ↑ Scully (1995), p. 218.
  25. ↑ Scully (1995), p. 83.
  26. 1 2 Eszter Kisbán, "Food Habits in Change: The Example of Europe" in Food in Change, pp. 2–4.
  27. 1 2 Henisch (1976), p. 17.
  28. ↑ Henisch (1976), pp. 24–25.
  29. ↑ Adamson (2004), p. 162.
  30. ↑ Adamson (2004), p. 170.
  31. ↑ Adamson (2004), pp. 161–164.
  32. ↑ Henisch (1976), pp. 185–186.
  33. ↑ Howe, John (June 2010). "Did St. Peter Damian Die in 1073 ? A New Perspective on his Final Days". Analecta Bollandiana. 128 (1): 67–86. 
  34. ↑ Adamson (2004), pp. 55–56, 96.
  35. ↑ Dembinska (1999), p. 143.
  36. ↑ Scully (1995), p. 113.
  37. ↑ Scully (1995). pp. 44–46.
  38. ↑ Scully (1995), p. 70.
  39. ↑ Barbara Santich, "The Evolution of Culinary Techniques in the Medieval Era" in Food in the Middle Ages, pp. 61–81.
  40. ↑ Henisch (1976), pp. 95–97.
  41. ↑ Adamson (2004), pp. 57–62.
  42. ↑ Liane Plouvier, "La gastronomie dans les Pays-Bas méridionaux sous les ducs de Bourgogne: le témoignage des livres de cuisine" Publications du Centre Européen d'Etudes Bourguignonnes 47 (2007).
  43. ↑ Edited from the Ms. S 103 Bibliothèque Supersaxo,(in the Bibliothèque cantonale du Valais, Sion, by Terence Scully, Du fait de cuisine par Maître Chiquart, 1420 Vallesia, 40, 1985.
  44. ↑ Scully (1995), p. 96.
  45. ↑ Beth Marie Forrest, "Food storage and preservation" in Medieval Science, Technology and Medicine, pp. 176–77.
  46. ↑ Martha Carling, "Fast Food and Urban Living Standards in Medieval England" in Food and Eating in Medieval Europe, pp. 27–51.
  47. ↑ Margaret Murphy, "Feeding Medieval Cities: Some Historical Approaches" in Food and Eating in Medieval Europe, pp. 40–41.
  48. ↑ Henisch (1976), pp. 64–67.
  49. ↑ Hans J. Teuteberg, "Periods and Turning-Points in the History of European Diet: A Preliminary Outline of Problems and Methods" in Food in Change, pp. 16–18.
  50. ↑ Adamson (2004), pp. 1–5.
  51. ↑ Scully (1995), pp. 35–38.
  52. ↑ Scully (1995), p. 71.
  53. ↑ Kubis dan bahan makanan lain yang umum digunakan oleh kebanyakan orang berbahasa Jerman disebutkan dalam pola makan ala Walther Ryff pada 1549 dan Deutsche Speißkamer karya Hieronymus Bock pada 1550; lihat Melitta Weiss Adamson, "Medieval Germany" dalam Regional Cuisines of Medieval Europe, p. 163.
  54. ↑ Scully 1995, p. 70.
  55. ↑ Adamson (2004), pp. 19–24.
  56. ↑ Adamson (2004), chapter 1
  57. ↑ Scully (1995), p. 14.
  58. ↑ Adamson (2004), p. 45.
  59. ↑ Hans J. Teuteberg, "Periods and Turning-Points in the History of European Diet: A Preliminary Outline of Problems and Methods" in Food in Change, p. 18.
  60. ↑ Adamson (2004), pp. 46–7; Johanna Maria van Winter, "The Low Countries in the Fifteenth and Sixteenth Centuries" in Regional Cuisines of Medieval Europe, p. 198.
  61. ↑ Adamson (2004), pp. 30–33.
  62. ↑ Simon Varey, "Medieval and Renaissance Italy, A. The Peninsula" in Regional Cuisines of Medieval Europe, p. 89.
  63. ↑ The Rabbit and the Medieval East Anglian Economy, Mark Bailey
  64. ↑ All Things Medieval: An Encyclopedia of the Medieval World, Ruth A Johnston, p. 19
  65. ↑ Adamson (2004), pp. 33–35.
  66. ↑ Lankester, Edwin Ray (1970) [1915]. Diversions of a Naturalist. m/s. 119. ISBN 0-8369-1471-6. 
  67. ↑ Adamson (2004), p. 164.
  68. ↑ Edward Heron-Allen (1928), Barnacles in Nature and in Myth (edisi reprinted in 2003), m/s. 10, ISBN 0-7661-5755-5 
  69. ↑ Henisch (1976), pp. 48–49.
  70. ↑ Melitta Weiss Adamson, "The Greco-Roman World" in Regional Cuisines of Medieval Europe, p. 11.
  71. ↑ Adamson (2004), pp. 45–39.
  72. ↑ Adamson (2004), pp. 48–51
  73. ↑ Scully (1995), pp. 154–157.
  74. ↑ Dembinska (1999), p. 80.
  75. ↑ Scully (1995), p. 157.
  76. ↑ Adamson (2004), pp. 48–51.
  77. ↑ Scully (1995), pp. 138–39.
  78. ↑ Scully (1995), pp. 140–42.
  79. ↑ Scully (1995), pp. 143–44.
  80. ↑ Scully (1995), pp. 147–51.
  81. ↑ B. M. S. Campbell, Mark Overton (1991), Land, labour, and livestock: historical studies in European agricultural productivity, p. 167
  82. ↑ Quoted in Scully (1995), p. 152.
  83. ↑ Scully (1995), pp. 151–154.
  84. ↑ Unger (2007), p. 54
  85. ↑ Walaupun terdapat rujukan tentang penggunaan hop dalam bir pada awal tahun 822; Eßlinger (2009), p. 11.
  86. ↑ Hanson (1995), p. 9
  87. ↑ Richard W. Unger, "Brewing" in Medieval Science, Technology and Medicine, pp. 102–3.
  88. ↑ John Locke (1693), "Some Thoughts Concerning Education", §16–19
  89. ↑ "Recreating Medieval English Ales (a recreation of late 13th – 14th c. unhopped English ales)". 
  90. ↑ Scully (1995), pp. 158–59.
  91. ↑ Scully (1995), pp. 162, 164–65
  92. ↑ Quoted in Scully (1995), p. 162.
  93. ↑ Scully (1995), pp. 163–64.
  94. ↑ Adamson (2004), p. 65. Sebagai perbandingan, perkiraan penduduk Britania pada 1340, tepat sebelum Maut Hitam, adalah 5 juta, dan pada 1450 hanya 3 juta; lihat J.C Russel "Population in Europe 500–1500" dalam The Fontana Economic History of Europe: The Middle Ages, p. 36.
  95. ↑ Scully mencatat pentingnya penampilan pada masakan abad pertengahan, yang menghargai makanan yang dikuningkan dengan kuma-kuma; Scully (1995), p. 114. Lihat juga The Appetite and the Eye: Visual aspects of food and its presentation within their historic context. Anne Wilson (ed.) Edinburgh University Press, Edinburgh. 1991.
  96. ↑ Dickie (2008), p. 63.
  97. ↑ Adamson (2004), pp. 15–19, 28.
  98. ↑ Scully (1995), p. 86.
  99. ↑ Adamson (2004), pp. 11–15.
  100. ↑ Scully (1995), p. 111–12.
  101. ↑ Adamson (2004), pp. 26–27.
  102. ↑ Henisch (1976), p. 161–64.
  103. ↑ Adamson (2004), p. 97.
  104. ↑ Adamson (2004), p. 110.
  105. ↑ Habeeb Saloum, "Medieval and Renaissance Italy: B. Sicily" in Regional Cuisines of Medieval Europe, pp. 120–121.
  106. ↑ Constance B. Hieatt, "Making Sense of Medieval Culinary Records: Much Done, But Much More to Do" in Food and Eating in Medieval Europe, pp. 101–2
  107. ↑ Menurut Paul Freedman, idea ini disajikan sebagai suatu fakta bahkan oleh beberapa ahli moden, terlepas dari kekurangan sokongan berwibawa; Freedman (2008), pp. 3–4
  108. ↑ Scully (1995), pp. 84–86
  109. ↑ Scully (1995), p. 174
  110. ↑ Toussanit-Samat (2009)
  111. ↑ Mulon, "Deux traités d'art culinaire médié", Bulletin philologique et historique, 1958.
  112. ↑ Naskah-naskah cetakan buku-buku awal jarang ada yang bertahan hingga sekarang, sebagaimana ditunjukkan hasil imbasan bahan-bahan pengantar dalam Loeb Classical Library, dan buku bacaan anak yang lama termasuk koleksi langka.
  113. ↑ Scully (1995), pp. 7–9, 24–25.
  114. ↑ Dalam ilmu botani moden, Allium dari Ashkelon di Palestin adalah bawang merah, A. ascalonensis (W.F. Giles, "Onions and other edible Alliums" Journal of the Royal Horticultural Society 68: (1943) pp 193–200.
  115. ↑ Istilah generik pada zaman Rom untuk buku masak, seperti Webster untuk kamus-kamus Amerika.
  116. ↑ Senarai tersebut, bagaimanapun, termasuk silphium yang telah punah selama berabad-abad, sehingga mungkin saja disertakan semata-mata sebagai kesusasteraan; Toussaint-Samat (2009), p. 434.

Rujukan

WikiPedia: Masakan Zaman Pertengahan http://www.sca.org.au/cockatrice/uploads/issue21_p... http://www.kbr.be/~socboll/P-analecta2010.php http://www.godecookery.com/how2cook/howto08a.htm http://books.google.com/books?id=d1GnwwmfvC8C&pg=P... http://books.google.com/books?id=oVJU6ruH7SIC&pg=P... http://www.medievalcookery.com/ http://www.pbm.com/~lindahl/cariadoc/miscellany.ht... http://www.cs.cmu.edu/~pwp/tofi/medieval_english_a... http://people.eku.edu/resorc/Medieval_peasant_diet... http://www.engr.psu.edu/MTAH/articles/pdf/daily_br...