Adamson Regional Cuisines of Medieval Europe

A Book of Essays
Erscheinungsjahr 2013
ISBN: 978-1-135-30868-1
Verlag: CRC Press
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 254 Seiten

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 Literaturwissenschaft Literaturwissenschaft
• Geisteswissenschaften Geschichtswissenschaft Geschichtliche Themen Mentalitäts- und Sozialgeschichte
• Geisteswissenschaften Geschichtswissenschaft Geschichtswissenschaft Allgemein
• Sozialwissenschaften Ethnologie | Volkskunde Volkskunde

Inhaltsverzeichnis

Introduction
Chapter 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.