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Food in Medieval Times
by ABC-CLIO, Incorporated
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Few medieval cookbooks have survived from earlier than the 14th century and those typically reflect the cuisine of the elite. In a study of culture in the Middle Ages viewed through food-related themes, Adamson (modern languages and literatures, U. of Western Ontario) describes the cultivation and use of various foodstuffs, cooking methods, cuisines of several European countries, eating habits, and notions about nutrition. She includes a timeline, period illustrations, glossary, suggested further reading, and an index of such recipes as eel pie and stuffed buried Jewish dish (a stew). Annotation ©2004 Book News, Inc., Portland, OR
About the Author
MELITTA WEISS ADAMSON is Professor of Modern Languages and Literatures at the University of Western Ontario.
| Author | Melitta Weiss Adamson |
| ISBN-13 | 9780313084829 |
| Publisher | ABC-CLIO, Incorporated |
| Publication Date | 10/30/2004 |
| Series | Food through History |
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