ACTA Volume #21

Name: ACTA Volume #21
SKU: 9781438438566
Price: 89 SEK
Availability: OutOfStock
Author: Mary-Jo Arn
ISBN: 9781438438566

Medieval Food and Drink

Häftad, Engelska, 1994

AvMary-Jo Arn

89 kr

Tillfälligt slut

Produktinformation

Utgivningsdatum1994-01-01
Mått152 x 222 x 12 mm
Vikt263 g
FormatHäftad
SpråkEngelska
Antal sidor154
FörlagState University of New York Press
ISBN9781438438566

Tillhör följande kategorier

Medeltiden inom Historia och arkeologi

Introduction1. Mixing it up in the Medieval KingdomTerence Scully, Wilfred Laurier University2. "And thus you have a Lordly Dish": Fancy and Showpiece Cookery in an Augsburg Patrician KitchenMarianne Hansen, Cornell University3. "De Poil ou de Plumes": The Taste of Game in Medieval French Treatises of HuntingNandine Bordessoule, University of Southwestern Louisiana4. Cretoyne, Cretonnée: Two Versions of a Fourteenth-Century Court RecipeBarbara L. Evans, Cottage Lawn, Madison County Historical Society5. Martino and his De Re ConquinariaMary Ella Milham, University of New Brunswick6. The Progeny of Apicus: Antiquarian Responses to Historical CookeryGeorge R. Keiser, University of Kansas7. Food for Thought: The Banquet of Poetry in Dante and Charles of OrleansDiane Marks, Brooklyn College8. Eating and Drinking in the Bayeux TapestryRouben Cholakian, Hamilton College9. Apples Beyond the Pale: The Irish Costermonger in the English Garden of EdenJonathan Gil Harris, Ithaca College

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ACTA Volume #21

Medieval Food and Drink

Häftad, Engelska, 1994

AvMary-Jo Arn

89 kr

Tillfälligt slut

Produktinformation

Utgivningsdatum1994-01-01
Mått152 x 222 x 12 mm
Vikt263 g
FormatHäftad
SpråkEngelska
Antal sidor154
FörlagState University of New York Press
ISBN9781438438566

Tillhör följande kategorier

Medeltiden inom Historia och arkeologi

Introduction1. Mixing it up in the Medieval KingdomTerence Scully, Wilfred Laurier University2. "And thus you have a Lordly Dish": Fancy and Showpiece Cookery in an Augsburg Patrician KitchenMarianne Hansen, Cornell University3. "De Poil ou de Plumes": The Taste of Game in Medieval French Treatises of HuntingNandine Bordessoule, University of Southwestern Louisiana4. Cretoyne, Cretonnée: Two Versions of a Fourteenth-Century Court RecipeBarbara L. Evans, Cottage Lawn, Madison County Historical Society5. Martino and his De Re ConquinariaMary Ella Milham, University of New Brunswick6. The Progeny of Apicus: Antiquarian Responses to Historical CookeryGeorge R. Keiser, University of Kansas7. Food for Thought: The Banquet of Poetry in Dante and Charles of OrleansDiane Marks, Brooklyn College8. Eating and Drinking in the Bayeux TapestryRouben Cholakian, Hamilton College9. Apples Beyond the Pale: The Irish Costermonger in the English Garden of EdenJonathan Gil Harris, Ithaca College