Talk:Medieval cuisine

About Theodora Doukaina Selvo
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)


 * 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)

Food Preparation
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)


 * 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)