The original Mediterranean cuisine : medieval recipes for today
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Bibliographic Information
The original Mediterranean cuisine : medieval recipes for today
Equinox, c2018
2nd ed
- : pbk
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Note
Includes bibliographical references (p. [153]-155) and indexes
Description and Table of Contents
Description
The Original Mediterranean Cuisine is both culinary history and cookbook, with 70 recipes from fourteenth- and fifteenth-century Catalan and Italian manuscripts, adapted for today's kitchens. Starting with the natural and cultural affinities of Mediterranean Europe, such that a medieval merchant from Italy could be understood in Marseille and Barcelona, it demonstrates the culinary similarities that differentiated this region from northern Europe.
The first edition was published by Wakefield Press in Australia in 1995 and licensed in 1996 to Chicago Review Press in the USA. This edition has been extensively revised and enlarged by a third and is lavishly illustrated with images from medieval texts. It includes new sections on the medieval table and table manners, and discusses the significance of the medieval banquet through a selection of menus.
Table of Contents
Preface to the first edition
Preface to the second edition
1. The Original Mediterranean Cuisine
2. The Unity of Mediterranean Europe
3. The Medieval Culinary Revival
4. The Hierarchy of Food
5. The Arab Influence
6. The Scent of Spices
7. Mediterranean Ingredients
8. The Mediterranean Kitchen
9. The Mediterranean Table
10. Medieval Menus and Banquets
11. Medieval Table Manners
12. Medieval Recipe Collections
13. The Recipes: Practical Considerations
14. Recipes
Sauces
Meat and Poultry
Fish and Seafood
Vegetables and Pulses
Pies and Torte
Desserts and Fritters
Preserves
by "Nielsen BookData"