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Author Topic: Sustainable Food Production  (Read 2616 times)

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AGelbert

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Re: Sustainable Food Production
« Reply #15 on: November 20, 2017, 02:03:42 pm »
Medieval Manuscripts: Bread in the 15th-century

NOVEMBER 17, 2017 BY NATALIE ANDERSON

By Eberhard König and Carlos Miranda García-Tejedor

SNIPPET:

The situation in the miniature of brown bread (f. 61v) is completely different: the setting is the public bakery, the sort that used to exist in towns and villages. Several balls of dough can be seen on boards mounted on trestles. A group of women has gone to bake their bread; one of them uses a pallet to put the two loaves into the oven. The baked bread, easily distinguished from the white dough on the boards, is put into a large basket.


Photo courtesy Moleiro Editor

Original description of the miniature f. 61:

Panis opus.
Complexio: calida in 2º.
Electio: qui minus habet furfuris et steterit per noctem ante coctionem.
Iuuamentum: optemperat uentrem.
Nocumentum: inducit pruritum et scabiem.
Remotio nocumenti: cum copanagio unctuoso.
Quid generat: nutrimentum bonum. Conuenitomnibus complexionibus etatibus temperatibus et regionibus habitatis.
   


Brown bread.
Nature: hot in the second degree.
Optimum: with little crust and risen overnight before baking.
Benefit: it moves the bowels. ;D
Harm: it causes itching and scabies.
Remedy for harm: with fatty food.
Effects: good food. Advisable for all temperaments, ages, seasons and inhabited regions

Full article: 

http://www.medievalists.net/2017/11/medieval-manuscripts-bread-15th-century/
This poor man cried, and the Lord heard him, and saved him out of all his troubles.. -- Psalm 34:6

 

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