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Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
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Product details:
- Edition number 1
- Publisher Routledge
- Date of Publication 25 January 2002
- ISBN 9780415929943
- Binding Hardback
- No. of pages272 pages
- Size 229x152 mm
- Weight 660 g
- Language English 0
Categories
Short description:
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.
MoreLong description:
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.
"Regional Cuisines of Medieval Europe is certainly a useful volume, especially at a time when regionality in food is becoming increasingly important." -- Barbara Santich, Gastronimica
"The reader learns not only about regional cuisines but is also rewarded with insights into the study of cuisine." -- Barbara Santich, Gastronimica
"...this volume present a thorough and detailed discussion of the regional differences in medieval cuisine and the influence of geographical, religious, and social factors upon culimary traditions." -- Book Reviews January 2003
Table of Contents:
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
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