Regional cuisines of medieval Europe : a book of essays / edited by Melitta Weiss Adamson.
Material type: TextSeries: Medieval casebooksPublisher: New York ; London : Routledge, 2002Description: xviii, 254 pages ; 24 cmContent type:- text
- unmediated
- volume
- 0415929946
- 9780415929943
- Regional cuisines of mediaeval Europe
- Regional cuisines of mediaeval Europe : A book of essays
- 641.5940902 21
- TX645 .R44 2002
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.5940902 REG (Browse shelf(Opens below)) | 1 | Available | A254669B |
Includes bibliographical references (pages 215-233) and index.
Ch. 1. The Greco-Roman World / Melitta Weiss Adamson -- Ch. 2. Medieval Britain / Constance B. Hieatt -- Ch. 3. Medieval France. A. The North / Terence Scully. B. The South / Carole Lambert -- Ch. 4. Medieval and Renaissance Italy. A. The Peninsula / Simon Varey. B. Sicily / Habeeb Salloum -- Ch. 5. Medieval Spain / Rafael Chabran -- Ch. 6. Medieval Germany / Melitta Weiss Adamson -- Ch. 7. The Low Countries in the Fifteenth and Sixteenth Centuries / Johanna Maria van Winter.
"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."--Publisher description.
Machine converted from AACR2 source record.
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