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Regional Cuisines of Medieval Europe: A Book of Essays (Garland Medieval Casebooks) [Kindle Edition]

Melitta Weiss Adamson

Print List Price: £30.00
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Kindle Edition £28.50  
Hardcover £95.00  
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Book Description

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.

Product Description


""Regional Cuisines of Medieval Europe is certainly a useful volume, especially at a time when regionality in food is becoming increasingly important.."
-Barbara Santich," Gastronimica
"The reader learns not only about regional cuisines but is also rewarded with insights into the study of cuisine.."
-Barbara Santich, "Gastronimica
..."this volume present a thorough and detailed discussion of the regional differences in medieval cuisine and the influence of geographical, religious, and social factors upon culimary traditions.."
- "Book Reviews January 2003

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.

Product details

  • Format: Kindle Edition
  • File Size: 1333 KB
  • Print Length: 274 pages
  • Page Numbers Source ISBN: 0415803616
  • Simultaneous Device Usage: Up to 4 simultaneous devices, per publisher limits
  • Publisher: Routledge (14 Oct. 2013)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B00FVVI7R6
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Amazon Bestsellers Rank: #1,414,954 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Most Helpful Customer Reviews on (beta) 3.0 out of 5 stars  2 reviews
5 of 5 people found the following review helpful
1.0 out of 5 stars Not what it purports to be. 1 Sept. 2012
By Nancy Harmon Jenkins - Published on
I have only looked at the sections on Italy and Spain, the two countries that interest me the most and about which I know the most. These sections are seriously deficient, written by non-scholars or scholars whose specialties have little to do with culinary history. The section on Sicily, e.g., begins with a quote from Waverly Root, a popularist who was frequently wrong in his assessments of Italian food history, and goes on to cite mostly popular works and cookbooks, few of which are authoritative. While Constance Hieatt and Terence Scully are distinguished contributors to the field, the Italian and Spanish "experts" are nowhere near their level of authority and seriously diminish the credibility of the book as a collection of academic studies.
0 of 1 people found the following review helpful
5.0 out of 5 stars Excellent Documentary 15 Feb. 2013
By Master Chef - Published on
This book is a great documentary with reliable source for historic. It's objective and clear, it will provide you with honest clear cut information without jargon and without lies. I was surprised with how honest the information and helpful the explanation were. Thank you very much
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