Regional cuisines of medieval Europe : a book of essays / edited by Melitta Weiss Adamson.
"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...
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| Format: | Book |
| Language: | English |
| Published: |
New York ; London :
Routledge,
2002.
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| Series: | Medieval casebooks
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| Subjects: | |
| Online Access: | Contributor biographical information |
Table of 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.