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Description - Regional Cuisines of Medieval Europe by Melitta Weiss Adamson

Expert food historians provide detailed histories of the creation and development of particular delicacies in six regions of medieval Europe-Britain, France, Italy, Sicily, Spain, and the Low Countries.

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Book Details

ISBN: 9780415929943
ISBN-10: 0415929946
Format: Hardback
(229mm x 152mm x mm)
Pages: 272
Imprint: Routledge Member of the Taylor and Francis Group
Publisher: Taylor & Francis Ltd
Publish Date: 25-Jan-2002
Country of Publication: United States

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Author Biography - Melitta Weiss Adamson

Melitta Weiss Adamson, PhD., is Associate Professor of German and Adjunct Professor of History of Medicine at the University of Western Ontario. She attended the University of Vienna and received her PhD in Germanic Languages and Literatures from the UNiversity of Toronto. Adamson is widely recognized as the leading authority on medieval cuisine and cookery.