From Espinee to Sambocade

Flowers in the Recipes of Medieval England

Authors

  • Constance B Hieatt Independent Scholar Author
  • Brenda M Hosington Independent Scholar Author

DOI:

https://doi.org/10.1558/ppc.30004

Keywords:

Medieval, England, national cuisines, recipe evolution, flowers, surprise/novelty ingredients, anglo-norman, olfactory, recipes

Abstract

The article looks at one of the differences between medieval French and English recipes in the early middle ages finding that in the latter cuisine, flowers as appear as ingredients rather than mere decoration.

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Published

1998-08-01

Issue

PPC 59 (1998)

Section

Articles

How to Cite

Hieatt, Constance B, and Brenda M Hosington. 1998. “From Espinee to Sambocade: Flowers in the Recipes of Medieval England”. Petits Propos Culinaires, August, 28-36. https://doi.org/10.1558/ppc.30004.