Regional Cuisines of Medieval Europe

A Book of Essays

Edited by Melitta Weiss Adamson

© 2002 – Routledge

Purchasing Options:
Paperback: 9780415803618
pub: 2012-06-02
US Dollars$54.95
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Hardback: 9780415929943
pub: 2002-01-25
US Dollars$150.00
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About the Book

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.

Reviews

"Regional Cuisines of Medieval Europe is certainly a useful volume, especially at a time when regionality in food is becoming increasingly important." -- Barbara Santich, Gastronimica

"The reader learns not only about regional cuisines but is also rewarded with insights into the study of cuisine." -- Barbara Santich, Gastronimica

"…this volume present a thorough and detailed discussion of the regional differences in medieval cuisine and the influence of geographical, religious, and social factors upon culimary traditions." -- Book Reviews January 2003

About the Editor

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.

About the Series

Garland Medieval Casebooks

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Subject Categories

BISAC Subject Codes/Headings:
HIS000000
HISTORY / General
LIT000000
LITERARY CRITICISM / General
SOC008000
SOCIAL SCIENCE / Ethnic Studies / General