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The document discusses the early history of cooking and cooks. It describes how cooks in noble and wealthy households during the late Middle Ages were an integral part of the domestic staff and hierarchy. Cooks rose through the ranks from positions like scullion or pot scrubber. They received training through apprenticeships. Royal and papal households maintained separate kitchens - a larger one to feed staff and a smaller, higher status one to feed the noble family and guests. While not belonging to a form

Author

gol.d.rogerfly2000

Language

EN