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Regional Cuisines of Medieval Europe

Regional Cuisines of Medieval Europe


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International Edition


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.
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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Product Details
  • ISBN-13: 9780415803618
  • Publisher: Routledge
  • Publisher Imprint: Routledge
  • Depth: 13
  • Height: 229 mm
  • No of Pages: 272
  • Series Title: Garland Medieval Casebooks
  • Sub Title: A Book of Essays
  • Width: 152 mm
  • ISBN-10: 0415803616
  • Publisher Date: 02 Jun 2012
  • Binding: Paperback
  • Edition: Reprint
  • Language: English
  • Returnable: N
  • Spine Width: 15 mm
  • Weight: 376 gr


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