The kitchen, food, and cooking in reformation Germany
Volker Bach (Author)
This work introduces readers to German culinary history in the Reformation era from the perspective of social history, and explores food and eating in terms of their economic, social, and religious ramifications. Food production, preparation, and consumption are in the foreground. Recipes and other relevant sources are provided in translation.
History
1 online resource (v, 212 pages)
9781442251281, 144225128X
957077714
Land und Leute: The Land and People
Teutsche Speißkammer: The German Larder
Hausratbuch: Household Book
Die Drei Tisch: The Three Tables
Tischzucht: Table Manners
Ein New Kochbuch: A New Cookbook
A Selection of Recipes