Talk:Medieval cuisine

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Medieval cuisine is a featured article; it (or a previous version of it) has been identified as one of the best articles produced by the Wikipedia community. Even so, if you can update or improve it, please do so.

This article appeared on Wikipedia's Main Page as Today's featured article on April 5, 2007, and on October 1, 2023.

Article milestones
Date	Process	Result
October 5, 2006	Good article nominee	Listed
December 11, 2006	Peer review	Reviewed
March 9, 2007	Featured article candidate	Promoted
A fact from this article appeared on Wikipedia's Main Page in the "Did you know?" column on September 18, 2006. The text of the entry was: Did you know ...that the most common food in Medieval cuisine* for all social classes was bread and that almond milk and verjuice were among the most common ingredients?*
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About Theodora Doukaina Selvo

Latest comment: 1 year ago2 comments2 people in discussion

In the etiquette part, the article above is linked, and cited as an example. When I read the article about the dogaressa Theodora, it seems there was a confusion with Maria Argyropoulina (and the sources used over there seem to corroborate the confusion, as the princess was unnamed in Peter Damians treatise, making Theodora an implausible subject). Should this be changed here, perhaps? Lectonar (talk) 14:32, 2 October 2023 (UTC)Reply

The source here is Henisch, not our own articles about any particular individual. According to which source is Henisch mistaken? Or Peter Damian for that matter? Asking specifically about the sources here, not article content. Peter ^Isotalo 15:15, 2 October 2023 (UTC)Reply

Food Preparation

Latest comment: 11 months ago2 comments2 people in discussion

All types of cooking involved the direct use of fire.

Provably false. The Bain-marie (or Balneum Marie, or double-boiler) was known since 300 CE. That's an indirect use of fire in cooking and makes this statement false. 57.135.233.22 (talk) 05:22, 9 December 2023 (UTC)Reply

It's no more "indirect" than boiling or simply putting food in some sort of utensil (other than roasting on a spit). Regardless of the equipment that was used, utensils were heated over an open flame or hot coals. Peter ^Isotalo 01:49, 5 January 2024 (UTC)Reply

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