Cooking in Europe, 1250-1650

(Author)
Available
Product Details
Price
$66.00
Publisher
Greenwood
Publish Date
Pages
200
Dimensions
7.02 X 10.34 X 0.71 inches | 1.34 pounds
Language
English
Type
Hardcover
EAN/UPC
9780313330964
BISAC Categories:

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About the Author
KEN ALBALA is Professor of History at the University of the Pacific, Stockton, California. He is a prolific author who specializes in Early Modern European food history, authoring such titles as Eating Right in the Renaissance (2002) and Food in Early Modern Europe (Greenwood, 2003) and serving as series editor for Greenwood's series Food Culture around the World and Cooking Up History.
Reviews

"There is a 28 page introduction for students, but the collection of recipes is superlative. From 'roasted cat in the Middle Ages' (though Albala suggests, not a favourite dish) to red carrot sauce in the Late Renaissance (he says it was perhaps the word 'orange' that was not yet invented, not that carrots were really red), this is a book of wonderful detail." --Petits Propos Cullinaires

"For cooks with a curiousity about history and for student historians with an interest in cooking, this volume offers a broad sampling of authentic recipes that were used in Europe during the period 1250-1650. Presented in the same form in which they first appeared, the recipes are accompanied by explanations of unfamiliar terms and basic guidelines for preparation." --Reference & Research Book News