The original Mediterranean cuisine : medieval recipes for today

Bibliographic Information

The original Mediterranean cuisine : medieval recipes for today

Barbara Santich

Equinox, c2018

2nd ed

  • : pbk

Available at  / 1 libraries

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Includes bibliographical references (p. [153]-155) and indexes

Description and Table of Contents


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

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