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Focusing on the Reformation era, this book delves into German culinary history through a social history lens, examining the economic, social, and religious implications of food and eating. It highlights food production, preparation, and consumption, providing translated recipes and relevant sources that enrich the exploration of this transformative period in culinary practices.
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The Kitchen, Food, and Cooking in Reformation Germany, Volker Bach
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- Année de publication
- 2016
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