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Regional Cuisines of Medieval Europe: A Book of Essays
     

Regional Cuisines of Medieval Europe: A Book of Essays

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by Melitta Weiss Adamson
 

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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.

Overview

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.

Product Details

ISBN-13:
9781135308759
Publisher:
Taylor & Francis
Publication date:
10/14/2013
Series:
Garland Medieval Casebooks
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
254
File size:
2 MB

Meet the Author

Melitta Weiss Adamson, PhD., is Associate Professor of German and Adjunct Professor of History of Medicine at the University of Western Ontario. She attended the University of Vienna and received her PhD in Germanic Languages and Literatures from the UNiversity of Toronto. Adamson is widely recognized as the leading authority on medieval cuisine and cookery.

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Regional Cuisines in Medieval Europe 5 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago