The Original Mediterranean Cuisine
Equinox Publishing Ltd (Verlag)
978-1-78179-640-5 (ISBN)
The first edition was published by Wakefield Press in Australia in 1995 and licensed in 1996 to Chicago Review Press in the USA. This edition has been extensively revised and enlarged by a third and is lavishly illustrated with images from medieval texts. It includes new sections on the medieval table and table manners, and discusses the significance of the medieval banquet through a selection of menus.
Barbara Santich is Professor Emeritus in the History Department and a culinary historian who initiated post-graduate courses in food history and culture at the University of Adelaide. She is the author of eight books including the award-winning Bold Palates: Australia's Gastronomic Heritage (2012).
Preface to the first edition
Preface to the second edition
1. The Original Mediterranean Cuisine
2. The Unity of Mediterranean Europe
3. The Medieval Culinary Revival
4. The Hierarchy of Food
5. The Arab Influence
6. The Scent of Spices
7. Mediterranean Ingredients
8. The Mediterranean Kitchen
9. The Mediterranean Table
10. Medieval Menus and Banquets
11. Medieval Table Manners
12. Medieval Recipe Collections
13. The Recipes: Practical Considerations
14. Recipes
Sauces
Meat and Poultry
Fish and Seafood
Vegetables and Pulses
Pies and Torte
Desserts and Fritters
Preserves
| Erscheinungsdatum | 08.06.2018 |
|---|---|
| Zusatzinfo | 40 colour photos |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 189 x 246 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 1-78179-640-8 / 1781796408 |
| ISBN-13 | 978-1-78179-640-5 / 9781781796405 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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