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The focus of this linkspage is on the clothing worn by kitchen staff, but may eventually expand to discussion of the kitchens and kitchen equipment in general.
There is a separate linkspage for bakers and ovens, as well as separate pages for specific tools relating to cooking, including bellows, cauldrons & pots, flesh hooks, roasting spits, and trammel hooks.
See also Medieval Gastronomy, A Feast for the Eyes: Kitchens, Cooking, and Equipment, A Study of Cooking Tasks, Methods, and Equipment in the Renaissance Kitchen.
- A cook and a butcher, Reiner Musterbuch (ÖNB 507, fol. 2v), c. 1200-1220
- Samuel in the temple, the Maciejowski Bible (PML M.638, fol. 20r), 1240s
- A clerk with a holy water vessel kisses the cook and robs the pot (fols. 108r, 109r, 109v), the Smithfield Decretals (British Library Royal 10 E IV), c. 1300-1340
- Cooking poultry on a spit (Universitätsbibliothek Graz 32, fol. 3r), c. 1300-1350
- Roasting meats on a spit (fol. 206v), cooking food (fol. 207r), and preparing food (fol. 207v) in the Luttrell Psalter (Brit. Lib. Add. 42130), c. 1325-1340
- Roasting the Paschal lamb on a spit, Speculum Humanae Salvationis (ÖNB 2612, fol. 19r), c. 1330-1340
- The Romance of Alexander (Bodl. 264), 1338-1344: fols. 83r, 83v, 170v, and 204r
- Eel must be cooked for a long time, Concordantiae caritatis (Stiftsbibliothek Lilienfeld 151, fol. 169v), c. 1349-1351
- The Birth of St. John the Baptist, a fresco at the church of San Giovanni in Villa in Bolzano, c. 1360-1370
- The Birth of Mary, a fresco at the church of San Vigilio al Virgolo in Bolzano, c. 1385-1390
A COOK they hadde with hem for the nones To boille the chiknes with the marybones, And poudre-marchant tart, and galyngale. Wel koude he knowe a draughte of London ale. He koude rooste, and sethe, and broille, and frye, Maken mortreux, and wel bake a pye. But greet harm was it, as it thoughte me, That on his shyne a mormal hadde he. For blankmanger, that made he with the beste. The Cook in the General Prologue
of The Canterbury Tales - The Cook in the Ellesmere manuscript of The Canterbury Tales (Huntington Library MS EL 26 C9), c. 1410
- Syrus enters a kitchen in the Comédies de Térence (BNF Latin MS 7907 A, fol. 83), beginning of the 15th century
- A separate kitchen in Térence des ducs (BNF Arsenal MS 664, fol. 4v), beginning of the 15th century
- Several illustrations in Tacuinum Sanitatis (Casanatense 4182), late 14th century
- Tacuinum Sanitatis, 15th century (BNF Nouvelle acquisition latine 1673, fols. 35, 50, 50v, 58v, 59, 59v, 74v)
- Tacuinum Sanitatis (BNF Latin 9333), 15th century: Several illustrations of the making of foodstuffs, including roast meat (fol. 73v), livers (fol. 78r), and tripe (fol. 79r) seem to take place in abbreviated kitchens. (See also bakers and cheesemakers.)
- Chichibio in The Decameron (BNF Arsenal MS 5070, fol. 226v), 1432
- A boy roasts chickens on an open-air spit (fol. 101), and the Holy Family at supper (fol. 151), The Hours of Catherine of Cleves (PML M.917), c. 1440
- The Cook from a deck of cards for Hofämterspiel, c. 1450
- A spacious kitchen in Bartholomaeus Anglicus' De proprietatibus rerum (BNF Fr. 22532, fol. 317v), 15th century
- Detail from Metnitzer Totentanz, 15th century
- A man cooks a sauce in Bartholomaeus Anglicus' On the properties of things (BNF Fr. 9140, fol. 361v) 15th century
- Cooks in the Mendel Hausbuch:
Wilhelm (1475),
Heinrich Schlicting (1527),
Ulrich Haylmayer (1561),
Caspar Engelhardt (1563),
Anna mulner genannt dachertin (1582),
Ottilia Seidenin (1594),
Barbara Stromairin (1599)
- Detail from The Birth of Mary, 1489
- Detail from The Birth of St. Nicholas on an altarpiece from the Church of St. Nicholas in Presov, Slovakia
- Rural scene by Marten van Cleve, 1527
- A camp kitchen (and another?) from The camp of Charles V at Lauingen in the year 1546 by Matthias Gerung, 1551
- Cook in front of the stove by Pieter Aertsen, 1559
- Christ in the House of Martha and Mary by Joachim Beuckelaer, 1565
- The cook, Das Ständebuch, 1568
- Fête at Bermondsey by Joris Hoefnagel, 1569
- Several illustrations in The Opera of Bartolomeo Scappi (1570): L’arte et prudenza d’un maestro Cuoco
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