From Cellar to Kitchen. What Was Served at the Table in Medieval France

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Historian and linguist Zoya Leonidas reveals what everyday dishes and refined treats people ate in medieval France, how they preserved food then, and what culinary techniques were used by people from various social classes—from dwellers of shanties to residents of palaces. For the first time in Russian, the book presents rare recipes.

This is a continuation of Zoya Leonidas’s captivating research on medieval food—by a linguist, translator, historian, and connoisseur of medieval culinary tradition.

What essential products did the French have to bring in from distant lands? What sweets did both the poor and the nobility love? What kitchenware was required in every home—from a hut to a royal residence? Lavish feasts and simple meals, peasant food and aristocratic delicacies, rare goods and dishes forgotten today—this is what “From the Cellar to the Kitchen: What Was Served at the Table in Medieval France” tells you about.

Materials from this edition are published in Russian for the first time; recipes from medieval cookbooks have been translated by the author directly from Middle French.