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Cooking in Europe, 1250-1650

Auteurs

Ken Albala

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Pages: 194pages
Temps de lecture: 7heures

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Exploring the culinary traditions of the Middle Ages, Renaissance, and Elizabethan eras, this cookbook features 171 authentic recipes, many translated into English for the first time. From unique dishes like hemp seed soup to frog pie, it offers a glimpse into historical gastronomy. The inclusion of original English recipes allows for engaging translation exercises. Expert commentary guides readers in replicating these intriguing dishes, making it a valuable resource for both history enthusiasts and aspiring chefs.

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Cooking in Europe, 1250-1650, Ken Albala

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Année de publication: 2006
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Titre: Cooking in Europe, 1250-1650
Langue: Anglais
Auteurs: Ken Albala
Éditeur: Greenwood
Publié: 2006
Format: rigide
Pages: 194
ISBN13: 9780313330964
Mots clés: Histoire, Nonfiction, Nourriture, Arts culinaires & Gastronomie
Évaluation: 3,6 sur 5
Description: Exploring the culinary traditions of the Middle Ages, Renaissance, and Elizabethan eras, this cookbook features 171 authentic recipes, many translated into English for the first time. From unique dishes like hemp seed soup to frog pie, it offers a glimpse into historical gastronomy. The inclusion of original English recipes allows for engaging translation exercises. Expert commentary guides readers in replicating these intriguing dishes, making it a valuable resource for both history enthusiasts and aspiring chefs.