Regional Cuisines of Medieval Europe

A Book of Essays
1. Auflage 2012
ISBN: 978-0-415-80361-8
Verlag: Routledge

Buch, Englisch, 272 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 404 g

Reihe: Garland Medieval Casebooks

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.

Autoren/Hrsg.

Adamson, Melitta Weiss

Fachgebiete

• Geisteswissenschaften Geschichtswissenschaft Geschichtliche Themen Kultur- und Ideengeschichte
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)

Inhaltsverzeichnis

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

Über Autor(innen)

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.