Food in the Middle Ages: A Book of Essays
Melitta Weiss Adamson
Taylor & Francis, 1995 - Literary Criticism - 214 pages
The enormous interest in recent years in the role of food in history has inspired this scholarly and entertaining collection of ten newly commissioned articles by medievalists
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Interreginal Influences in Medieval Cooking
The Evolution of Culinary Techniques in the Medieval
Jews and Christians at the Lords Table?
Hungry Heroes in Medieval Literature
Pears and Pregnancy in Chaucers Merchants Tale
Notes on Contributors
Aliscans almond milk Arabic blanc manger boiled bouillon bread broth bruet Bruno Laurioux buoch century Chanson chanson de geste Chanson de Guillaume cheese chicken Chiquart Christian cinnamon cloves cookbook cuisine culinaires culinary recipes Cuoco Napolitano Curye daer date palm Desert Fathers dish eating edition eenen eggs ende etymology fifteenth fifteenth-century fish Flandrin Folz French galentine galingale German ginger guoter spise Hans Folz Havelok Hieatt humor Ibid ingredients jelly Jerome Jesus Jewish Jews Juden lard Latin Libro per cuoco loot mach manuscript Martino meat medicine medieval cook medieval cuisine Menagier Middle Ages mixture moist mousse pasta pastry Paul pears Penn and Teller pepper prepared Press recipe collection recipes Renewart repr roast Rubinus saffron sauce Schreckenberg shortcrust pastry spices sugar temper Terence Scully Torta torte tradition translated verb verjuice versions Viandier vilain vinegar visch Wildu wine