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...
Saved in:
| Other Authors: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York ; London :
Routledge,
2002.
|
| Series: | Medieval casebooks
|
| Subjects: | |
| Online Access: | Contributor biographical information |
| 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. |
|---|---|
| Physical Description: | xviii, 254 pages ; 24 cm. |
| Bibliography: | Includes bibliographical references (pages 215-233) and index. |
| ISBN: | 0415929946 9780415929943 |