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Regional Cuisines of Medieval Europe : A Book of Essays - Melitta Weiss Adamson

Regional Cuisines of Medieval Europe

A Book of Essays

By: Melitta Weiss Adamson (Editor)

Hardcover Published: 25th January 2002
ISBN: 9780415929943
Number Of Pages: 254

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"Regional Cuisine in Medieval Europe" explores the regional and interregional influences on food production and consumption during the Middle Ages. Expert food historians provide detailed histories of the creation and development of particular delicacies in six regions of medieval Europe-Britain, France, Italy, Sicily, Spain, and the Low Countries.

Industry Reviews

""Regional Cuisines of Medieval Europe is certainly a useful volume, especially at a time when regionality in food is becoming increasingly important.."-Barbara Santich," Gastronimica "The reader learns not only about regional cuisines but is also rewarded with insights into the study of cuisine.."-Barbara Santich, "Gastronimica ..."this volume present a thorough and detailed discussion of the regional differences in medieval cuisine and the influence of geographical, religious, and social factors upon culimary traditions.."- "Book Reviews January 2003

Acknowledgmentsp. vii
Introductionp. ix
The Greco-Roman Worldp. 1
Medieval Britainp. 19
Medieval France
The North Terence Scullyp. 47
The South Carole Lambertp. 67
Medieval and Renaissance Italy
The Peninsula Simon Vareyp. 85
Sicily Habeeb Salloump. 113
Medieval Spainp. 125
Medieval Germanyp. 153
The Low Countries in the Fifteenth and Sixteenth Centuriesp. 197
Bibliographyp. 215
Contributorsp. 235
Indexp. 239
Table of Contents provided by Syndetics. All Rights Reserved.

ISBN: 9780415929943
ISBN-10: 0415929946
Series: Garland Medieval Casebooks
Audience: Tertiary; University or College
Format: Hardcover
Language: English
Number Of Pages: 254
Published: 25th January 2002
Country of Publication: GB
Dimensions (cm): 22.86 x 15.24  x 1.91
Weight (kg): 0.55
Edition Number: 1