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Tag Archives: Hieronymus Bock
Garlic and Onions according to Meister Eberhard
Just a quick passage tonight, it’s been a long day Onions are hot in the fourth degree and moist in the third and cause unchastity and headaches. To those who eat them raw they cause bad moisture and bring great … Continue reading
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Tagged 15th century, 16th century, Hieronymus Bock, Meister Eberhard, Teutsche Speißkammer
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Hieronymus Bock on Types of Bread
Here is some more of what Bock has to say about different varieties of bread in his Teutsche Speißkammer: Of what crops and grains the best bread is baked The ancients (die alten) had best and most prominent bread prepared … Continue reading
Bread, according to Eberhard and Bock
One of the chapters in Meister Eberhard’s dietetic section concerns bread: <<U68>> Hienach volgt ein capitell von dem prot. Hereafter follows a chapter about bread. Rhazes says that among all grains, wheat is best. Therefore the bread you eat shall … Continue reading
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Tagged 15th century, 16th century, Hieronymus Bock, Meister Eberhard, Teutsche Speißkammer
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Lettuce by Meister Eberhard and others
The Meister Eberhard manuscript follows its recipe section with a lengthy discussion of the health benefits and risks of various foodstuffs. The text is very conventional, frequently refers to academic authorities, and may well be a copy of a vernacular … Continue reading
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Tagged 12th century, 15th century, 16th century, Hieronymus Bock, Hildegardis Bingensis, Meister Eberhard
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