Regional Cuisines in Medieval Europe

Regional Cuisines in Medieval Europe

by Melitta Weiss Adamson (Editor)
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Overview

Regional Cuisines in Medieval Europe by Melitta 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.

Product Details

ISBN-13: 9780415929943
Publisher: Taylor & Francis
Publication date: 01/28/2002
Series: Garland Medieval Casebooks Series
Pages: 272
Product dimensions: 6.00(w) x 9.00(h) x 1.00(d)

About 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.
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