Medieval masterchef : archaeological and historical perspectives on eastern cuisine and western foodways /

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Bibliographic Details
Imprint:	Turnhout, Belgium : Brepols Publishers, [2017] ©2017
Description:	399 pages : illustrations (some color), graphs (some color) ; 26 cm.
Language:	English
Series:	Medieval and post-medieval Mediterranean archaeology series ; II Medieval and Post-Medieval Mediterranean archaeology series ; 2.
Subject:	Dinners and dining -- History. Tableware -- History. Cookware -- History. Cooking -- History. Archaeology and history. Archaeology and history. Cooking. Cookware. Dinners and dining. Tableware. History.
Format:	Print Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/11446765

Hidden Bibliographic Details
Other authors / contributors:	Van Oosten, Roos, editor. Vroom, Joanita, editor. Waksman, S. Y. (S. Yona) editor.
ISBN:	9782503575797 250357579X
Notes:	Includes bibliographical references and indexes.
Summary:	The archaeology of food is in all sorts of ways 'hot'. The focus in this varied collection of studies by key scholars in the field is on cuisine and foodways in the Mediterranean and north-western Europe during Medieval and Post-Medieval times (ca. 6th- 20th c.). The scope of the contributions encompasses archaeological and historical perspectives on eating habits, cooking techniques, diet practices and table manners in the Islamic World, the Byzantine Empire, the Crusader States, Medieval and Renaissance Europe and the Ottoman Empire. The volume offers a state of the art of an often still hardly known territory in gastronomical archaeology, which makes it essential reading for scholars and a larger audience alike.

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Medieval masterchef : archaeological and historical perspectives on eastern cuisine and western foodways /

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