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the Example of Europe
Philadelphia Bread Reassessed
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19th century abstinence American amongst animal areas baked bakeries barley became beef behaviour Benedict of Nursia Benedictine boiled bread Bucharest butter cabbage soup carcass cereal changes cheese Cistercian common consumed consumption cookery cooking crogan crop cultivation culture customs daily dishes Domostroi dough Dresden drink early eaten eating habits economic eggs especially ethnic Europe example Famine farm farmers fast days festival fish flour foodstuffs fresh fricassee grain hard tack Hebrides Ibid important increased influence innovations Ireland Irish Island kind kitchen kvass labour late legumes loaves maize meals meat meat days medieval method midday Middle Ages milk millet monasteries monks Outer Hebrides period Poland poorer population pork porridge potato pottery preparation preservation recipes regions Regula cum Commentariis Regula Scti rural salt Scotland Sheep husbandry slaughter house Slovakia social sour spread sugar towns traditional urban vegetables villages white gravies wine