UNTIL SUNDAY 4/5
THE SHIP. University, 2
The Historical Library of the University of Valencia retains a copy of the early 15th century Feel Soví, a recipe book written in Valencian of great historical relevance. It seems to be the replica of a previous original, not preserved, that would probably be written in the year 1324 i, As you just met 700 years, The ship has decided to value it with the exhibition Medieval gastronomy. The Book of Sent Soví and the kitchen in the fourteenth and fifteenth centuries. It begins by showing the relic and standing in the historical context in which it was written with great ancient jugs and other recipes of the time where the products that later arrived from America do not appear yet. (potato, Tomaca, corn, peppers or beans), but yes those who had legacy the Arabs to us.
Based overtot in the PA, el we in l'Oli, but also the meat, the fish or cheese, Medieval diet marked social differences based on the seasonings used and the forms of cooking that were applied to it. For the rich, the species, Mostly imported from the East, They became a marker of status for their high price and the therapeutic virtues that were attributed to them. It is a lie that used to hide the smell and taste of meats in dubious state of conservation. An ostentation utensil that you can find on the ship is a naveta, a miniature ship where the species were arranged so that each diner would fit the dish to their liking. On the other hand, The fuel for the hobs was already relatively expensive, so the poor were doomed to eat cold foods, While the powerful made large bonfires in their kitchens.
Certainly, Cooking has been one of the great spaces of civilization throughout the history of humanity. The second section of the route shows the instruments used to run the recipes, tools like books, mortars (of skirt, METALL STONE), porron, squid, a centers, of being, casseroles and a hospiter (To make wafs). You will also see food preserved from the time, com fruits secs, then, and olive pine trees, Bresquillas and almonds, even, an egg of chicken from the 15th century found in the Basilica of Alicante.
Another marker of status was to sit at the table. The Romans or Byzantines had reclaimed their triclinis, While the Arabs sat on the ground or ate in low tables. Alta table brought a new conception of diner: marked the social position of each one according to where he sat (The center of the table and headers were the privileged spaces) or the height of his seat. The textile and silver crockery or golden reflex ceramics also marked the distinction. The cutlery was not abundant, But there were already spoons and knives, in fact, You can see an iron and bone knife of the thirteenth-fourteenth centuries and a bronze spoon of the 15th-16th centuries. The fork was another story. Began to enter the bourgeois homes, but not to those of the aristocrats, they didn't want to give up the Trinxat show, where a server of the house artistically cut the meat and distributed it between the diners according to the social position of each.
The last part of the route shows how medieval banquets were represented in tables and altarpieces, even when they referred to biblical or hagiographic scenes. The intention was that the faithful who saw them in the churches felt identified, they understood them better and thus could internalize their messages. In the ship you can see some scene of the last dinner as an example of this and give you an idea of what and how it was eaten in Valencia in the Middle Ages. AU
