Regional cuisines of medieval Europe :  a book of essays / 
 Regional cuisines of mediaeval Europe  Regional cuisines of mediaeval Europe :  A book of essays 
edited by Melitta Weiss Adamson. 
 - xviii, 254 pages ;  24 cm. 
 - Routledge medieval casebooks .
 - Medieval casebooks .
<br/><br/>Includes bibliographical references (pages 215-233) and index. 
<br/><br/> The Greco-Roman World /  Medieval Britain /  Medieval France.  The North /  The South /  Medieval and Renaissance Italy.  The Peninsula /  Sicily /  Medieval Spain /  Medieval Germany /  The Low Countries in the Fifteenth and Sixteenth Centuries /  Melitta Weiss Adamson --  Constance B. Hieatt --  Terence Scully.  Carole Lambert --  Simon Varey.  Habeeb Salloum --  Rafael Chabran --  Melitta Weiss Adamson --  Johanna Maria van Winter.  Ch. 1.  Ch. 2.  Ch. 3.  A.  B.  Ch. 4.  A.  B.  Ch. 5.  Ch. 6.  Ch. 7. 
<br/><br/> "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. 
<br/><br/><label>ISBN: </label>0415929946 9780415929943 
<br/><br/><label>LCCN: </label>2002277702 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking, European--History--To 1500.<br/>Cooking--History--Europe--To 1500.<br/>Cooking, Medieval<br/>Food habits--History--Europe--To 1500.
<br/><br/><label>LC Class. No.: </label>TX645  / .R44 2002 
<br/><br/><label>Dewey Class. No.: </label>641.5940902