TY  - BOOK
AU  - Adamson,Melitta Weiss
TI  - Regional cuisines of medieval Europe: a book of essays 
T2  - Routledge medieval casebooks
SN  - 0415929946
AV  - TX645 .R44 2002
U1  - 641.5940902 21
PY  - 2002///
CY  - New York, London
PB  - Routledge
KW  - Cooking, European
KW  - History
KW  - To 1500
KW  - Cooking
KW  - Europe
KW  - Cooking, Medieval
KW  - Food habits
N1  - 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
N2  - "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
UR  - http://catdir.loc.gov/catdir/enhancements/fy1011/2002277702-b.html
ER  -