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Darrera modificació: 2017-11-19
Bases de dades: Sciència.cat
Adamson, Melitta Weiss (ed.), Regional Cuisines of Medieval Europe: A Book of Essays, Nova York - Londres, Routledge, 2002, xviii + 254 pp.
- Resum
- Regional Cuisine in Medieval Europe explores the regional and interregional influences on food production and consumption during the Middle Ages. 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:
* Introduction
* 1. The Greco-Roman World / Adamson, Melitta Weiss · 1
* 2. Medieval Britain / Hieatt, Constance B. · 19
* 3. Medieval France
- A. The North / Scully, Terence · 47
- B. The South / Lambert, Carole · 67
* 4. Medieval and Renaissance Italy
- A. The Peninsula / Varey, Simon · 85
- B. Sicily / Salloum, Habeeb · 113
* 5. Medieval Spain / Chabrán, Rafael · 125
* 6. Medieval Germany / Adamson, Melitta Weiis · 153
* 7. The Low Countries in the Fifteenth and Sixteenth Centuries / Winter, Johanna Maria van · 197
* Bibliography · 215
- Matèries
- Cuina i confiteria
Alimentació
- Notes
- Reimpr. en rústica: 2009.
- URL
- http://books.google.com/books?id=RpC-dQJub6MC&lpg=P ...
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