by
Adamson, Melitta Weiss.
Call Number
641.300940 ADA
Publication Date
2004
Summary
"New light is shed on everyday life in the Middle Ages in Great Britain and continental Europe through this survey of its food culture. Students and other readers will learn about the common foodstuffs available, how and what people of the era cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative."--BOOK JACKET.
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip0419/2004014054.html
Relevance:
0.8347
by
Spry, Constance, 1886-1960.
Call Number
641.5 SPR
Publication Date
2004 1956
Format:
Books
Relevance:
3.0000
View Other Search Results
by
Rebora, Giovanni.
Call Number
641.30094 REB
Publication Date
2001
Summary
"Discoveries, travels, conquests, and expansions during the Renaissance introduced Europeans to exotic cultures, mores, manners, and ideas. The cross-fertilization between the Old and the New Worlds, the East and the West brought new foods, preparations, and flavors. That culinary revolution led to the development of new utensils and table manners, initiating a way of eating that differed radically from medieval traditions. Some of the impact is still felt - and tasted - today."--BOOK JACKET.
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/fy032/2001032450.html
Relevance:
2.0158
4.
by
Gillespie, Cailein.
Call Number
641.013094 GIL
Publication Date
2001
Format:
Books
Relevance:
3.5355
Call Number
DVD 641.59436 AUS
Publication Date
1998
Summary
"Located in the very heart of the continent of Europe, the seven provinces of Austria combine to produce the very refined, very European culture and cuisine of this wonderful country. This program explores Austrian cooking introduced by an Austrian in Australia so all ingredients are available"--Back cover.
Format:
Other
Relevance:
0.5202
Call Number
641.812 COL
Publication Date
1998
Format:
Books
Relevance:
3.5355
Call Number
641.692 FIS
Publication Date
1998
Format:
Books
Relevance:
3.7855
11.
by
Ou, Serge.
Call Number
DVD 641.5941 BRI
Publication Date
1998
Summary
Explores British cooking techniques and foods. Demonstrates the preparation of a variety of British dishes.
Format:
Other
Relevance:
0.4857
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