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...
I tiakina i:
| Ētahi atu kaituhi: | |
|---|---|
| Hōputu: | Pukapuka |
| Reo: | English |
| I whakaputaina: |
New York ; London :
Routledge,
2002.
|
| Rangatū: | Medieval casebooks
|
| Ngā marau: | |
| Urunga tuihono: | Contributor biographical information |
| Whakarāpopototanga: | "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. |
|---|---|
| Whakaahuatanga ōkiko: | xviii, 254 pages ; 24 cm. |
| Rārangi puna kōrero: | Includes bibliographical references (pages 215-233) and index. |
| ISBN: | 0415929946 9780415929943 |