Image from Coce

Regional cuisines of medieval Europe : a book of essays / edited by Melitta Weiss Adamson.

Contributor(s): Material type: TextTextSeries: Medieval casebooksPublisher: New York ; London : Routledge, 2002Description: xviii, 254 pages ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0415929946
  • 9780415929943
Other title:
  • Regional cuisines of mediaeval Europe
  • Regional cuisines of mediaeval Europe : A book of essays
Subject(s): DDC classification:
  • 641.5940902 21
LOC classification:
  • TX645 .R44 2002
Online resources:
Contents:
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.
Summary: "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.
Tags from this library: No tags from this library for this title. Log in to add tags.
Holdings
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.

There are no comments on this title.

to post a comment.

Powered by Koha