Food in Medieval Times
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- Synopsis
- Few medieval cookbooks have survived from earlier than the 14th century and those typically reflect the cuisine of the elite. In a study of culture in the Middle Ages viewed through food-related themes, Adamson (modern languages and literatures, U. of Western Ontario) describes the cultivation and use of various foodstuffs, cooking methods, cuisines of several European countries, eating habits, and notions about nutrition. She includes a timeline, period illustrations, glossary, suggested further reading, and an index of such recipes as eel pie and stuffed buried Jewish dish (a stew). Annotation ©2004 Book News, Inc., Portland, OR (booknews.com)
- Copyright:
- 2004
Book Details
- Book Quality:
- Excellent
- Book Size:
- 275 Pages
- ISBN-13:
- 9780313321474
- Publisher:
- Greenwood Publishing Group, Incorporated
- Date of Addition:
- 11/30/09
- Copyrighted By:
- Melitta Weiss Adamson
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- History, Nonfiction, Cooking, Food and Wine
- Submitted By:
- Tomi
- Proofread By:
- RochC
- Usage Restrictions:
- This is a copyrighted book.
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- by Melitta Weiss Adamson
- in History
- in Nonfiction
- in Cooking, Food and Wine