Regional Cuisines of Medieval Europe: A Book of Essays
Melitta Weiss Adamson
Psychology Press, 2002 - Cooking - 254 pages
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.
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1bid 1talian 1taly almond milk Anglo-Norman Apicius Arab banquet beef blanc manger boiled bowls bread broth butter called Carole Lambert Catalan Catalan Cuisine cheese chicken Chiquart color contains cookbook cookery cooking cucina cuisine culinaires culinary recipes diet dietetic dishes dough eaten edited eggs English recipes escabeche Europe fifteenth century fish flavor foodstuffs fourteenth France French recipes fruits garum German cookbook German cuisine ginger grapes Greek herbs Hieatt ingredients kitchen Kochbuch Latin Laurioux lfol lLondon lNew York Lobith lOxford lParis manuscript meal meat medieval cuisine Mediterranean Menagier Middle Ages Milham Modus mutton northern French nuts olive oil Oxford Paris pasta pepper Platina pork prepared Receptaires recipe collections recipes regions roasted Roman Rome saffron salt sauce served Sicilian Sicilian Cuisine Sicily sixteenth soup sources southern Spain Spanish Spanish cuisine spices stuffed sugar sweet taste trans translation University Press vegetables verjuice Viandier vols wine Wiswe Wurzburg