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
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.
"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
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