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Regional cuisines of medieval Europe : a book of essays

Author: Melitta Weiss Adamson
Publisher: New York : Routledge, ©2002.
Series: Routledge medieval casebooks.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

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

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Genre/Form: History
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Melitta Weiss Adamson
ISBN: 0415929946 9780415929943
OCLC Number: 906981019
Description: xviii, 254 p. ; 24 cm
Contents: 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
Series Title: Routledge medieval casebooks.
Responsibility: ed. by Melitta Weiss Adamson.
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"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 Read more...

 
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