Early English Meals and Manners By: Frederick James Furnivall (1825-1910)
Early English Meals and Manners by Frederick James Furnivall is a comprehensive and fascinating exploration of the culinary and social customs of medieval England. Through detailed research and analysis, Furnivall presents a vivid picture of everyday life during this period, focusing specifically on how meals were prepared, served, and enjoyed. The book starts by delving into the evolution of food and cooking techniques during the early Middle Ages. It provides valuable insights into the ingredients commonly used in various dishes, as well as the methods of cooking employed by different social classes. Furnivall's attention to detail is commendable, as he goes beyond merely cataloging recipes to capturing the essence of medieval cuisine. One of the most intriguing aspects of Early English Meals and Manners is its examination of the social etiquette surrounding meals. Furnivall brilliantly describes the elaborate rules and protocols that governed dining experiences at different levels of society. From the seating arrangements to the order of courses, the author unearths a wealth of information that sheds light on the customs and manners of the time. What sets this book apart is Furnivall's ability to blend historical analysis with a genuine enthusiasm for the subject matter. His passionate descriptions make the reader feel as though they are witnessing a medieval feast firsthand. Moreover, the inclusion of a variety of primary sources, such as cookbooks, household accounts, and records of royal banquets, adds depth and credibility to his arguments. While the content of the book is undoubtedly valuable, it is worth noting that some readers might find the writing style to be rather academic and dense. Furnivall's meticulous approach can sometimes make the text feel overwhelming, requiring readers to have a particular interest in the subject to fully appreciate the depth of his research. However, for those who are captivated by this era, Furnivall's attention to detail will be a welcome treasure trove of information. Overall, Early English Meals and Manners is an indispensable resource for anyone seeking to understand the culinary and social practices of medieval England. Furnivall's meticulous research, coupled with his passion for the subject, shines through in every page. While it may not be a book for casual readers, those with a genuine interest in history, food, and customs will find this comprehensive exploration highly rewarding. First Page: [Transcriber's Note: This text is for readers who cannot use the "real" (unicode, utf 8) version of the file. Some substitutions have been made: oe (written as a ligature in the original) [gh], [Gh] yogh [s] long "s" (used only in one selection) [l~l] paired final "l" joined with tilde like line [~l] single "l" with crossing line [m)] "m" with curved flourish [ m], [ n] "m", "n" and other letters with overline or macron Greek has been transliterated and shown between marks; single Greek letters are shown by name in brackets: [alpha]. The "dagger" symbol is shown as two asterisks . This very long book has been separated into independent units, set off by triple rows of asterisks: [1] Early English Text Society (information and list of titles) [2] Introductory pages with full table of contents [3] General Preface ("Forewords") [4] Preface to Russell, Boke of Nurture [5] Collations and Corrigenda (see beginning of "Corrigenda" for details of corrections) [6] John Russell's Boke of Nurture with detailed table of contents [7] Notes to Boke of Nurture (longer linenotes, printed as a separate section in original text) [8] Lawrens Andrewe on Fish [9] "Illustrative Extracts" (titles listed in Table of Contents) and Recipes [10] Boke of Keruynge and Boke of Curtasye , with Notes [11] Booke of Demeanor and following shorter selections [12] The Babees Book and following shorter selections [13] Parallel texts of The Little Children's Boke and Stans Puer ad Mensam [14] General Index (excluding Postscript) [15] Postscript "added after the Index had been printed" [16] Collected Sidenotes (section added by transcriber: editor's sidenotes can be read as a condensed version of full text) Each segment has its own footnotes and errata lists... Continue reading book >>

Early English Meals and Manners By: Frederick James Furnivall (1825-1910)

Early English Meals and Manners by Frederick James Furnivall is a comprehensive and fascinating exploration of the culinary and social customs of medieval England. Through detailed research and analysis, Furnivall presents a vivid picture of everyday life during this period, focusing specifically on how meals were prepared, served, and enjoyed.

The book starts by delving into the evolution of food and cooking techniques during the early Middle Ages. It provides valuable insights into the ingredients commonly used in various dishes, as well as the methods of cooking employed by different social classes. Furnivall's attention to detail is commendable, as he goes beyond merely cataloging recipes to capturing the essence of medieval cuisine.

One of the most intriguing aspects of Early English Meals and Manners is its examination of the social etiquette surrounding meals. Furnivall brilliantly describes the elaborate rules and protocols that governed dining experiences at different levels of society. From the seating arrangements to the order of courses, the author unearths a wealth of information that sheds light on the customs and manners of the time.

What sets this book apart is Furnivall's ability to blend historical analysis with a genuine enthusiasm for the subject matter. His passionate descriptions make the reader feel as though they are witnessing a medieval feast firsthand. Moreover, the inclusion of a variety of primary sources, such as cookbooks, household accounts, and records of royal banquets, adds depth and credibility to his arguments.

While the content of the book is undoubtedly valuable, it is worth noting that some readers might find the writing style to be rather academic and dense. Furnivall's meticulous approach can sometimes make the text feel overwhelming, requiring readers to have a particular interest in the subject to fully appreciate the depth of his research. However, for those who are captivated by this era, Furnivall's attention to detail will be a welcome treasure trove of information.

Overall, Early English Meals and Manners is an indispensable resource for anyone seeking to understand the culinary and social practices of medieval England. Furnivall's meticulous research, coupled with his passion for the subject, shines through in every page. While it may not be a book for casual readers, those with a genuine interest in history, food, and customs will find this comprehensive exploration highly rewarding.

First Page:

[Transcriber's Note:

This text is for readers who cannot use the "real" (unicode, utf 8) version of the file. Some substitutions have been made:

oe (written as a ligature in the original) [gh], [Gh] yogh [s] long "s" (used only in one selection) [l~l] paired final "l" joined with tilde like line [~l] single "l" with crossing line [m)] "m" with curved flourish [ m], [ n] "m", "n" and other letters with overline or macron

Greek has been transliterated and shown between marks; single Greek letters are shown by name in brackets: [alpha]. The "dagger" symbol is shown as two asterisks .

This very long book has been separated into independent units, set off by triple rows of asterisks:

[1] Early English Text Society (information and list of titles) [2] Introductory pages with full table of contents [3] General Preface ("Forewords") [4] Preface to Russell, Boke of Nurture [5] Collations and Corrigenda (see beginning of "Corrigenda" for details of corrections) [6] John Russell's Boke of Nurture with detailed table of contents [7] Notes to Boke of Nurture (longer linenotes, printed as a separate section in original text) [8] Lawrens Andrewe on Fish [9] "Illustrative Extracts" (titles listed in Table of Contents) and Recipes [10] Boke of Keruynge and Boke of Curtasye , with Notes [11] Booke of Demeanor and following shorter selections [12] The Babees Book and following shorter selections [13] Parallel texts of The Little Children's Boke and Stans Puer ad Mensam [14] General Index (excluding Postscript) [15] Postscript "added after the Index had been printed" [16] Collected Sidenotes (section added by transcriber: editor's sidenotes can be read as a condensed version of full text)

Each segment has its own footnotes and errata lists... Continue reading book >>

Genres for this book
Economics/Political Economy
History
Non-fiction
Philosophy

eBook links
Wikipedia – Frederick James Furnivall
Wikipedia – Early English Meals and Manners

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