Regional cuisines of medieval Europe
Subtitle: a book of essays
By: edited by Melitta Weiss Adamson.
Contributors: Adamson, Melitta Weiss.
Series: Routledge medieval casebooks; Medieval casebooks.
Publisher: Routledge
Published: 2002
Place of publication: New York
Language: eng
Number of pages: 254
Subjects: Cookery -- Europe -- History -- To 1500; Food habits -- Europe -- History -- To 1500; Cookery, Medieval
Notes: Includes bibliographical references (p. 215-233) and index.
Table of contents: title: Machine generated contents note: Acknowledgments; title: vii; title: Introduction; title: ix; title: Chapter 1; title: The Greco-Roman World; title: Melitta Weiss Adamson; title: 1; title: Chapter 2; title: Medieval Britain; title: Constance B. Hieatt; title: 19; title: Chapter 3; title: Medieval France; title: A. THE NORTH; title: Terence Scully; title: 47; title: B. THE SOUTH; title: Carole Lambert; title: 67; title: Chapter 4; title: Medieval and Renaissance Italy; title: A. THE PENINSULA; title: Simon Varey; title: 85; title: B. SICILY; title: Habeeb Salloum; title: 113; title: Chapter 5; title: Medieval Spain; title: Rafael Chabran; title: 125; title: Chapter 6; title: Medieval Germany; title: Melitta Weiss Adamson; title: 153; title: Chapter 7; title: The Low Countries in the Fifteenth and Sixteenth Centuries; title: lohanna Maria van Winter; title: 197; title: Bibliography; title: 215; title: Contributors; title: 235; title: Index; title: 239.