Regional Cuisines of Medieval Europe

A Book of Essays
Herausgeber: Adamson, Melitta Weiss

• Broschiertes Buch

Produktbeschreibung

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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Produktdetails

• Verlag: Routledge
• Seitenzahl: 276
• Erscheinungstermin: 2. Juni 2012
• Englisch
• Abmessung: 229mm x 152mm x 15mm
• Gewicht: 404g
• ISBN-13: 9780415803618
• ISBN-10: 0415803616
• Artikelnr.: 26487850

Autorenporträt

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.

Inhaltsangabe

IntroductionChapter 1: The Classical World Melitta Weiss Adamson 2.
Medieval Britain Constance B. Hieatt Chapter 3. Medieval France A. Northern
France Terence Scully B. Southern France Carole Lambert Chapter 4. A.
Medieval Italy Simon Varey B. Medival Sicily Habeeb Salloum Chapter 5.
Medieval Spain Rafael Chabran Chapter 6. Medieval Germany Melitta Weiss
Adamson The Low Countries in the Fifteenth and Sixteenth Centuries Johanna
Maria van Winter Bibliography