Food in the Middle Ages

A Book of Essays

Buch | Hardcover

224 Seiten

1995
Routledge (Verlag)
978-0-8153-1345-8 (ISBN)

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The enormous interest in recent years in the role of food in history has inspired this scholarly and entertaining collection of ten newly commissioned articles by medievalists from North America, Europe, and Australia that examines the subject of medieval food from a variety of disciplines including English, French, and German literature, history, and history of medicine. Up to now, there had been no such collection of in-depth, cross-cultural studies on medieval food in a variety of culinary, literary, and religious texts. An introduction and subject index are provided.

Melitta Weiss Adamson

Tempering Medieval Food, Terence Scully * Sorting through the Titles of Medieval Dishes: What Is, or Is Not, a 'Blanc manger'?, Constance B. Hieatt * Interregional Influeences in Medieval Cooking, Johanna Maria van Winter * The Evolution of Culinary Techniques in the Medieval Era, Barbara Santich * Some Remarks on Medieval Cooking: The Ambras Recipe-Collection of Cod. Vind. 5486, Helmut Birhan * Nutrition in the Desert: The Exemplary Case of Desert Ermeticism, Kevin P. Roddy * Jews and Christians at the Lord's Table, Winfried Frey * Hungry Heroes in Medieval Literature, Susan E. Farrier * Pears and Pregnancy in Chaucer's 'Merchant's Tale', Carol A. Everest * The Games Cooks Play: Non-Sense Recipes and Practical Jokes in Medieval Literature, Melitta Weiss Adamson

Erscheint lt. Verlag	27.10.1995
Reihe/Serie	Medieval Casebooks Series
Verlagsort	New York
Sprache	englisch
Maße	138 x 216 mm
Gewicht	570 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken
	Geschichte ► Allgemeine Geschichte ► Mittelalter
	Sozialwissenschaften
ISBN-10	0-8153-1345-4 / 0815313454
ISBN-13	978-0-8153-1345-8 / 9780815313458
Zustand	Neuware