Visual Development of the Food Culture in Medieval Europe as Seen through an Examination of “Blanc manger” in Medical Textbooks and Cookbooks

Abstract

In the Middle Ages, European food culture emphasized the therapeutic aspect of food, based on the “four humors” of Greco-Roman medicine. Simultaneously we see the development of elaborate, colorful “entremets” that punctuated banquets at the court of Burgundy in France. There are contradictory images. The characteristic dish of an entremets is blanc manger, which was considered a healthy food for the sick. Although called a “white” dish, it eventually was also served in red or yellow colors.

In this paper, we examine the development of food culture in the Middle Ages while following the visual change process of blanc manger. We find blanc manger in physicians’ books and cookbooks, first as a therapeutic dish and later carrying a new value in terms of its appearance. Considering the difference between these intentions, we will examine the role of dishes at court banquets in the context of this change.