At the Tables of the Monks: The Fish-Cooks
THE FISH-COOKS (p. 206) [Note: The Abbey paid the fish-cooks for their services, since these people did not belong to …
Monthly Archives: May 2009
At the Tables of the Monks: The Guest-Hall Cook
THE GUEST-HALL COOK (p. 206) [Note: The Abbey paid the gust-hall cook for his services, since this person did not …
At the Tables of the Monks: The Abbot’s Cook
THE ABBOT’S COOK (p. 202-203) [Note: The Abbey paid the abbot’s cook for his services, since this person did not …
At the Tables of the Monks: The Caterer (or Buyer)
THE CATERER, OR BUYER, FOR THE COMMUNITY (p. 202-203) [Note the Abbey paid the caterer for his services, since this …
At the Tables of the Monks: The Kitchener
THE KITCHENER (p. 80-81) The office of kitchener was one of great responsibility. He was appointed in Chapter by the …
At the Tables of the Monks: The Refectorian
THE REFECTORIAN (p. 76-77) The refectorian had charge of the refectory, or as it is sometimes called, the frater, and …
At the Tables of the Monks: The Cellarer
Until June 2, because of a time-consuming project, “Gherkins & Tomatoes’ ” posts will cover the key players in medieval …
Idylls of Cuisine #15
[A picture, and nothing more, for silent contemplation.] And a Web site on medieval herb gardens, for the perennially curious …
Monastery Kitchens
Abbatia quae vocitatur Bellus Locus Monasteries in the Middle Ages tended to follow similar layouts. Beaulieu Abbey, a Cistercian abbey …
At the Table of the Monks: Cheese, Of Course (Part V)
Smelling like something dead, washed-rind cheeses* with their soft non-acidic centers offered a taste of animal protein to medieval monks …
