European Food History: A Research Review

Front Cover
Hans Jürgen Teuteberg
Leicester University Press, 1992 - Cooking - 297 pages
A comprehensive comparative review bringing together all current approaches - social, psychological, medical, aesthetic and economic - to the study of the history of food and diet, covering the whole of Europe from the Middle Ages to the 19th century and, often, beyond.

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Contents

a bibliographical study
19
Comparative aspects of Irish diet 15501850
45
Modern nutritional problems and historical nutrition
56
Copyright

11 other sections not shown

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