Byzantine cuisine
By: by Henry Marks
Publisher: H. Marks
Published: 2002
Place of publication: Eugene, OR
Language: eng
Number of pages: 165
Subjects: Cooking; Food habits; Dinners and dining; Social life and customs
Notes: Includes bibliographical references (p. 158-164).
Table of contents: title: Timeline; title: Terminology; title: Abbreviations; title: Introduction; title: Categories of food; title: Dining customs; title: Recipe re-creations; title: Appendices: A. Translation of Prodromic poems ; B. Translation of Simeon Seth ; C. Translation of Hierophile ; D. Translation of Jeanselme and Oeconomos ; E. Translation of Koukoule.