Regional Cuisines of Medieval Europe - A Book of Essays (Hardcover)

Regional Cuisine in Medieval Europe is the first book to explore in a deliberate, categorical manner the regional and interregional influences on food production and consumption during the Middle Ages. Each chapter is written by an expert food historian who provides a detailed history of the creation and development of particular delicacies within a particular region of medieval Europe. 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.

General

Imprint:	Routledge
Country of origin:	United Kingdom
Series:	Garland Medieval Casebooks
Release date:	2002
First published:	2002
Editors:	Melitta Weiss Adamson
Dimensions:	229 x 152 x 20mm (L x W x T)
Format:	Hardcover
Pages:	272
ISBN-13:	978-0-415-92994-3
Categories:	Books > Law > International law > Public international law > International human rights law Books > Law > Laws of other jurisdictions & general law > Social law > General
LSN:	0-415-92994-6
Barcode:	9780415929943

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