|A Cockentrice roasting at Hampton Court Palace, from|
an article in the Atlantic.
Philosophical and literary commenters condemned such frivolous foods as gluttony, expressing "noble disdain against 'apparalleling' food. Apparelling meant decorating to create an appearance or an illusion... 'pride of the table.' ... By pandering to their patrons insatiable desires for 'newfangledness,' cooks aroused 'newer appetites' ... These are the very delicacies lauded by the medieval banquet manuals recommending food painting, food sculpture, and illusion foods. Here condemned are the pastry and aspic designs, ... meat dishes such as the Yrchoun [fake hedgehog] and Cockentrice, and the 'musician pies' which presented live instrumentalists in pastry." (p. 123)
|A modernized recipe for Cockentrice in Fabulous Feasts|
A few interesting illustrations:
This post is for Cookbook Wednesday, sponsored by Months of Edible Celebrations. I have several other historic cookbooks on my list for future Cookbook Wednesdays. And I've done other posts on medieval and renaissance foods: "A Dirty Business," "Pizza for the Pope," "Italy: Ancient, Renaissance, and Modern Cookbooks," "What did Shakespeare eat?" "My imaginary kitchen in Medieval England," and "Mona Lisa by Request."
|Herring fishermen packing their catch for shipment: from "Album|
of the Prague New Town Herring Market," 1619, Fabulous Feasts p. 80
|In the courtly kitchen, Augsburg, Germany, 1507,|
Fabulous Feasts p. 62
|List of Recipes from Fabulous Feasts|