The medieval kitchen
recipes from France and Italy
by Odile Redon
- 5 Want to read
More than a cookbook, The Medieval Kitchen vividly depicts the context and tradition of authentic medieval cookery. Culture and cuisine here become thoroughly entwined, informing and transforming one another.
Etiquette at table and the aesthetics of the meal, the seasonal variations evidenced in feast days and fast days, the foods of the city and the country, the diets of the rich and the poor, and the ingenious methods and techniques employed in medieval culinary arts - all this is brought to scholarly light and generously proffered for our hearty consumption.
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The medieval kitchen: recipes from France and Italy
1998, University of Chicago Press
in English
0226706842 9780226706849
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Includes bibliographical references (p. 257-259) and index.
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- Created April 1, 2008
- 13 revisions
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| July 16, 2024 | Edited by MARC Bot | import existing book |
| June 17, 2022 | Edited by ImportBot | import existing book |
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| April 1, 2008 | Created by an anonymous user | Imported from Scriblio MARC record |