A Hermit’s Cookbook
Monks, Food and Fasting in the Middle Ages
by Andrew Jotischky
GoodBookStall Review:
The author calls this ‘a whimsical history of monasticism’, and the cover and misleading title may combine to put the reader off. This would be a pity because with its skilful survey of early monastic history as a preface to the main themes of the book, the author deals with serious issues.
There is no doubt that food, its regulation, preparation and distribution are of great importance and interest in monastic history. By supplementing his material from monastic sources with contemporary secular ones, and by discussing the virtues and culinary properties of plants still used today, the author opens up a world of monastic cuisine to explore and enjoy.
Reviewer: Ian Gibbs (30/08/11)
The author calls this ‘a whimsical history of monasticism’, and the cover and misleading title may combine to put the reader off. This would be a pity because with its skilful survey of early monastic history as a preface to the main themes of the book, the author deals with serious issues.
There is no doubt that food, its regulation, preparation and distribution are of great importance and interest in monastic history. By supplementing his material from monastic sources with contemporary secular ones, and by discussing the virtues and culinary properties of plants still used today, the author opens up a world of monastic cuisine to explore and enjoy.
Reviewer: Ian Gibbs (30/08/11)
