 Urban cookshops that catered to workers or the destitute were regarded as unsavory and disreputable places by the well-to-do and professional cooks tended to have a bad reputation.Geoffrey Chaucer's Hodge of Ware, the London cook from the "Canterbury Tales", is described as a sleazy purveyor of unpalatable food.French cardinal Jacques de Vitry's sermons from the early 13th century describe sellers of cooked meat as an outright health hazard.