Regional Cuisines in Medieval Europe

"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

Autorentext
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.

Klappentext
First Published in 2002. Routledge is an imprint of Taylor & Francis, an informa company.

Zusammenfassung
Regional Cuisine in Medieval Europe explores the regional and interregional influences on food production and consumption during the Middle Ages.

Inhalt
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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