Medieval food and colour

@article{Woolgar2018MedievalFA,
  title={Medieval food and colour},
  author={C. Woolgar},
  journal={Journal of Medieval History},
  year={2018},
  volume={44},
  pages={1 - 20}
}
  • C. Woolgar
  • Published 2018
  • History
  • Journal of Medieval History
ABSTRACT For medieval people, colour provided important information about the nature of objects, and that was no less true of what they ate than of anything else. On one level colour might expose moral and spiritual connotations; on another it might offer indications of characteristics of a foodstuff according to medieval humoral theories. Moreover, it was to form an important element in the elite cuisine that developed across Europe from 1200 and perhaps earlier. Display was a crucial part of… Expand
Tending the ‘Contested’ Castle Garden: Sowing Seeds of Feminist Thought
Medieval women are typically portrayed as secluded, passive agents within castle studies. Although the garden is regarded as associated with women there has been little exploration of this spaceExpand
Planting new ideas: a feminist gaze on Medieval castles
This paper embraces the opportunity to discuss life at medieval castles outside of the traditional narrative of political power or status. Social approaches, especially gender, are far too rare inExpand
Explaining Crossmodal Correspondences Between Colours and Tastes
TLDR
The growing awareness of the robustness of colour–taste correspondences would currently seem to be of particular relevance to those working in the fields of design and multisensory experiential marketing. Expand
What's the Story With Blue Steak? On the Unexpected Popularity of Blue Foods
TLDR
While blue was once associated with artificiality, a growing number of natural blue food colorings have come onto the market in recent years thus perhaps changing the dominant associations that many consumers may have with this most unusual of food colors. Expand
On the Questionable Appeal of Glossy/Shiny Food Packaging
TLDR
It turns out that many consumers do not necessarily appreciate the attempt to capture their attention that glossy packaging so often affords and food and beverage manufacturers/marketers should think very carefully about whether or not to introduce such shiny/glossy finishes to their packaging. Expand
Olfactory-colour crossmodal correspondences in art, science, and design
  • C. Spence
  • Psychology, Medicine
  • Cognitive research: principles and implications
  • 2020
TLDR
The nature of the colour-odour associations that have been reported to date appear to depend on the familiarity of the odour and the ease of source naming, and hence the kind of association/representation that is accessed, while the bidirectionality of odour-colour correspondences has not yet been rigorously assessed. Expand
Do metallic-coated cups affect the perception of specialty coffees? An exploratory study
Abstract The presence of a metallic surface or appearance of product packaging and servingware can impact both the sensory and hedonic perception of various different foods and beverages, includingExpand

References

SHOWING 1-10 OF 28 REFERENCES
The Art of Cookery in the Middle Ages
Similarities in medieval foods and cooking the theoretical bases for medieval food and cookery the distinctive nature of medieval foods and cookery medieval dining beverages the table and tableExpand
"Als Ich Dich Vor Gelert Haun": Conrad Buitzruss's Recipe Collection in Manuscript Clm 671 (Munich)
A notebook of Buitzruss, who studied at Heidelberg in the early fifteenth century, illustrates the practical outlook of the city's academic community. Among the varieties of texts preserved inExpand
Un manuscrit valaisan du "Viandier" attribué à Taillevent
La Bibliothèque cantonale du Valais possède, provenant de la bibliothèque Supersaxo' et coté S108, un curieux rouleau formé d'une unique bande de beau parchemin, de 194 centimètres et demi deExpand
Des comptes d'apothicaires: les épices dans la comptabilité de la Maison de Savoie (XIVe et XVe s.). Cahiers Lausannois d'histoire médiévale 51
  • 2012
Du fait de cuisine / On Cookery of Master Chiquart (1420)
  • Arizona Center for Medieval and Renaissance Studies
  • 2010
It has been suggested that these regulations are linked to the household of Richard
  • Journal of Medieval History
  • 2005
Medieval Germany
  • Regional Cuisines of Medieval Europe: a Book of Essays
  • 2002
One might point to the use of venison as analogous, husbanding it for the great occasions where it might make most impact
  • Agricultural History Review
  • 1992
...
1
2
3
...