Regional Cuisines of Medieval Europe: A Book of Essays

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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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Chapter 1
Chapter 3
Medieval France

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About the author (2002)

Melitta Weiss Adamson, PhD., is Associate Professor of German and Adjunct Professor of History of Medicine at the University of Western Ontario. She attended the University of Vienna and received her PhD in Germanic Languages and Literatures from the UNiversity of Toronto. Adamson is widely recognized as the leading authority on medieval cuisine and cookery.

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