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A Cultural History of Food in the Medieval Age
Language: en
Pages: 257
Authors: Massimo Montanari
Categories: History
Type: BOOK - Published: 2014-05-22 - Publisher: Bloomsbury Publishing

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Europe was formed in the Middle Ages. The merging of the traditions of Roman-Mediterranean societies with the customs of Northern Europe created new political,
A Cultural History of Food in the Medieval Age
Language: en
Pages: 0
Authors: Massimo Montanari
Categories: Cooking
Type: BOOK - Published: 2015-11-19 - Publisher: Bloomsbury Academic

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Europe was formed in the Middle Ages. The merging of the traditions of Roman-Mediterranean societies with the customs of Northern Europe created new political,
Food in Medieval Times
Language: en
Pages: 286
Authors: Melitta Weiss Adamson
Categories: Social Science
Type: BOOK - Published: 2004-10-30 - Publisher: Bloomsbury Publishing USA

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Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how
A Cultural History of Food in the Modern Age
Language: en
Pages: 256
Authors: Amy Bentley
Categories: History
Type: BOOK - Published: 2012-01-17 - Publisher: Bloomsbury Academic

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In the modern age (1920–2000), vast technological innovation spurred greater concentration, standardization, and globalization of the food supply. As advances
A Cultural History of Food in the Renaissance
Language: en
Pages: 257
Authors: Ken Albala
Categories: History
Type: BOOK - Published: 2014-05-22 - Publisher: Bloomsbury Publishing

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Food and attitudes toward it were transformed in Renaissance Europe. The period between 1300 and 1600 saw the discovery of the New World and the cultivation of