A Treatise on the Art & Antiquity of Cookery in the Middle-ages

A Treatise on the Art & Antiquity of Cookery in the Middle-ages
Author :
Publisher :
Total Pages :
Release :
ISBN-10 : OCLC:6833128
ISBN-13 :
Rating : 4/5 ( Downloads)

Book Synopsis A Treatise on the Art & Antiquity of Cookery in the Middle-ages by : Rochelle Lucky

Download or read book A Treatise on the Art & Antiquity of Cookery in the Middle-ages written by Rochelle Lucky and published by . This book was released on 1978 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:


A Treatise on the Art & Antiquity of Cookery in the Middle-ages Related Books

A Treatise on the Art & Antiquity of Cookery in the Middle-ages
Language: en
Pages:
Authors: Rochelle Lucky
Categories: Cookbooks
Type: BOOK - Published: 1978 - Publisher:

DOWNLOAD EBOOK

The Art of Cookery in the Middle Ages
Language: en
Pages: 296
Authors: Terence Scully
Categories: Cooking
Type: BOOK - Published: 1995 - Publisher: Boydell Press

DOWNLOAD EBOOK

In this fascinating study, the author examines both the theory and practice of medieval cooking. The recipes which survived indicate how rich and varied a choic
Art, Culture, and Cuisine
Language: en
Pages: 464
Authors: Phyllis Pray Bober
Categories: Cooking
Type: BOOK - Published: 2001-06 - Publisher: University of Chicago Press

DOWNLOAD EBOOK

How we define, prepare and consume food can detail a full range of social expression. Examining the subject through the dual lens of archaeology and art history
Food in the Middle Ages
Language: en
Pages: 246
Authors: Melitta Weiss Adamson
Categories: Cooking
Type: BOOK - Published: 1995 - Publisher: Taylor & Francis

DOWNLOAD EBOOK

First Published in 1995. Routledge is an imprint of Taylor & Francis, an informa company.
Medieval Tastes
Language: en
Pages: 279
Authors: Massimo Montanari
Categories: Cooking
Type: BOOK - Published: 2015-03-24 - Publisher: Columbia University Press

DOWNLOAD EBOOK

In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes—both culinary and cultural—from raw materials to