Bujdosó Pap Györgyi et al.: Várostromok és Közép-Európa Zrínyi Miklós (1620-1664) korában - Studia Agriensia 34. (Eger, 2017)

Zay Orsolya: Uradnak szája íze szerint való étek. Kora újkori táplálkozási szokások a történeti és régészeti források tükrében

Orsolya Zay

“Food to Your Master’s Taste”

Early Modern Culinary Customs in Light ol Historical and Archaeological Sources

Examining the meal is a popular theme of historical lifestyle research. Since several historical and archaeological archives are at our disposal from the 16th and 17th centuries, we can investigate the dining of people, the food products and kitchen utensils used in meal preparation from several aspects. In this period bakehouses were built next to private and manorial kitchens in order to cater for servants living in castles and manorial estates. The aim of this paper is to examine the functions and utensils of these bakehouses and kitchens and to investigate - by the help of the written sources - what proportion of the castles and estates possessed such bakehouses and what kind of supply they could provide. Bread was not only eaten alone but it was also used in several cooking methods. That is why we have to analyse contemporary recipes. Experimental archaeology as an alternative research method was also applied in our examinations. The restored bakehouse of Sárospatak Castle provided the opportunity to prepare many of the bakery recipes found in archives in cooperation with the members of the Rákóczi Museum and the Bethlen Gábor Historical Company. The results of these experiments also helped our research.

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