Regional Cuisines of Medieval Europe: A Book of Essays

ISBN-13: 9780415803618 / Angielski / Miękka / 2012 / 272 str.

Weiss Adamson Melitta

Opis

This text explores the regional and interregional influences on food production and consumption during the Middle Ages. Each chapter provides a history of the creation and development of particular delicacies within a particular region of Europe.

Recenzje

"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

O autorze

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.