基本説明
Adamson and her contributors demonstrate exactly how the ontology of each Western European cuisine differed from region to region, where a unique contribution of geographic, political, cultural, religious, and social factors affected the 'flavour' of culinary culture.
Full Description
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
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
