Culinary verbs in Middle English

Table Of Contents

• Cover
• Title
• Copyright
• About the author
• About the book
• This eBook can be cited
• Table of Contents
• List of tables and figures
• List of abbreviations
• Acknowledgements
• Chapter One: Introduction
• 1.1 Medieval recipes – an overview of the available sources
• 1.1.1 The 14th-century collections
• 1.1.2 The 15th-century collections
• 1.2 Medieval recipes – a brief look at their characteristics
• 1.3 The recipe as a text type
• 1.4 An outline of the study
• Chapter Two: Medieval food and drink
• 2.1 Medieval foodstuffs
• 2.1.1 Meat and fish
• 2.1.2 Fruit and vegetables
• 2.1.3 Dairy products
• 2.1.4 Grains
• 2.1.5 Herbs and spices
• 2.1.6 Grease
• 2.1.7 Beverages and liquids
• 2.2 Food preparation
• 2.2.1 Cutting
• 2.2.2 Cooking
• 2.2.3 Serving
• 2.2.4 Preserving
• 2.2.4.1 Salting and pickling
• 2.2.4.2 Drying
• 2.2.4.3 Smoking
• Chapter Three: Verbs of cutting
• 3.1 Introduction
• 3.2 Dividing verbs
• 3.2.1 The corpus
• 3.2.1.1 break1
• 3.2.1.2 carve
• 3.2.1.3 chop1
• 3.2.1.4 cut1
• 3.2.1.5 (de)part
• 3.2.1.6 dice
• 3.2.1.7 hack
• 3.2.1.8 hew
• 3.2.1.9 leach
• 3.2.1.10 quarter
• 3.2.1.11 shred
• 3.2.1.12 slit1
• 3.2.1.13 smite
• 3.2.1.14 tease
• 3.2.1.15 Peripheral verbs
• (a) bard / baud
• (b) chine
• (c) cleave
• (d) culpon
• (e) dismember
• (f) gobbn
• (g) pluck
• (h) share
• (i) tear
• 3.2.2 Discussion
• 3.3 Reducing verbs
• 3.3.1 The corpus
• 3.3.1.1 beat1
• 3.3.1.2 bray
• 3.3.1.3 break2
• 3.3.1.4 bruise
• 3.3.1.5 crumb
• 3.3.1.6 grate
• 3.3.1.7 grind
• 3.3.1.8 mince
• 3.3.1.9 powder1
• 3.3.1.10 press
• 3.3.1.11 quest
• 3.3.1.12 stamp
• 3.3.2 Discussion
• 3.4 Removing verbs
• 3.4.1 The corpus
• 3.4.1.1 blanch and whiten
• 3.4.1.2 break3
• 3.4.1.3 cut2 (away/off/out)
• 3.4.1.4 flay, †hild and skin
• 3.4.1.5 pare
• 3.4.1.6 peel, pill and pull
• 3.4.1.7 pick (away/off/out)
• 3.4.1.8 scrape and shave
• 3.4.1.9 do1 / take2 (away/off/out)
• 3.4.1.10 Peripheral verbs
• 3.4.2 Discussion
• 3.5 Penetrating verbs
• 3.5.1 The corpus
• 3.5.1.1 break4
• 3.5.1.2 cut3
• 3.5.1.3 draw4
• 3.5.1.4 open
• 3.5.1.5 slit2
• 3.5.2 Discussion
• 3.6 Conclusions
• Chapter Four: Verbs of cooking
• 4.1 Introduction
• 4.2 Verbs of cooking in liquid
• 4.2.1 The corpus
• 4.2.1.1 boil
• 4.2.1.2 parboil
• 4.2.1.3 scald
• 4.2.1.4 seethe
• 4.2.1.5 *ouerstep
• 4.2.1.6 stew
• 4.2.1.7 wall / well
• 4.2.2 Discussion
• 4.3 Verbs of cooking with fat
• 4.3.1 The corpus
• 4.3.1.1 bake
• 4.3.1.2 broil
• 4.3.1.3 fry
• 4.3.1.4 roast
• 4.3.2 Discussion
• 4.4 Verbs of cooking with any or no medium
• 4.5 Conclusions
• Chapter Five: Verbs of Preparing
• 5.1 Introduction
• 5.2 Verbs of cleaning
• 5.3 Verbs of adding and combining
• 5.3.1 Verbs of combining
• 5.3.2 Verbs of adding
• 5.3.3 Verbs of stuffing
• 5.4 Verbs of straining
• 5.5 Verbs of seasoning
• 5.6 Verbs of decoration
• 5.7 Verbs of taking
• 5.8 Verbs of serving
• 5.9 Miscellaneous verbs
• 5.10 Conclusions
• Conclusion
• References
• Appendix
• Index of verbs