Regional Cuisines of Medieval Europe: A Book of EssaysMelitta Weiss Adamson Expert food historians provide detailed histories of the creation and development of particular delicacies in six regions of medieval Europe-Britain, France, Italy, Sicily, Spain, and the Low Countries. |
Contents
Chapter 1 The GrecoRoman World | 1 |
Chapter 2 Medieval Britain | 19 |
Chapter 3 Medieval France | 47 |
Chapter 4 Medieval and Renaissance Italy | 85 |
Chapter 5 Medieval Spain | 125 |
Chapter 6 Medieval Germany | 153 |
Other editions - View all
Regional Cuisines of Medieval Europe: A Book of Essays Melitta Weiss Adamson No preview available - 2012 |
Common terms and phrases
almond milk Anglo-Norman Apicius apples Arab banquet beef blanc manger boiled bowls bread broth butter called Carole Lambert Catalan Catalan Cuisine cheese chicken Chiquart color contains cook cookbook cookery cucina cuisine culinaires culinary recipes diet dietetic dishes dough eaten edited eggs English recipes Europe fifteenth century fish flavor foodstuffs Forme of Cury fourteenth French recipes fruits garum German cookbook German cuisine ginger grapes Greek herbs Hieatt honey Ibid ingredients Italian Italy kitchen Kochbuch late medieval Latin Laurioux Libre Lobith manuscript Martino meal meat Mediterranean Melitta Weiss Adamson Menagier Middle Ages Milham Modus mutton northern France nuts olive oil Paris pasta peas pepper Platina pork prepared Press Réceptaires recipe collections recipes regions roasted Roman Rome saffron salt sauce Sent Soví served Sicilian Sicily sixteenth soup sources southern Spain Spanish Spanish cuisine spices stuffed sugar sweet Taillevent translation vegetables verjuice Viandier vinegar wine Wiswe Würzburg