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Cooking in Europe, 1250-1650

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Ken Albala

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Pages: 194 pages
Reading time: 7 hours

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Exploring the culinary traditions of the Middle Ages, Renaissance, and Elizabethan eras, this cookbook features 171 authentic recipes, many translated into English for the first time. From unique dishes like hemp seed soup to frog pie, it offers a glimpse into historical gastronomy. The inclusion of original English recipes allows for engaging translation exercises. Expert commentary guides readers in replicating these intriguing dishes, making it a valuable resource for both history enthusiasts and aspiring chefs.

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Cooking in Europe, 1250-1650, Ken Albala

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Released: 2006
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Title: Cooking in Europe, 1250-1650
Language: English
Authors: Ken Albala
Publisher: Greenwood
Released: 2006
Format: Hardcover
Pages: 194
ISBN13: 9780313330964
Tags: History, Non-Fiction, Food, Culinary Arts & Gastronomy
Rating: 3.6 out of 5
Description: Exploring the culinary traditions of the Middle Ages, Renaissance, and Elizabethan eras, this cookbook features 171 authentic recipes, many translated into English for the first time. From unique dishes like hemp seed soup to frog pie, it offers a glimpse into historical gastronomy. The inclusion of original English recipes allows for engaging translation exercises. Expert commentary guides readers in replicating these intriguing dishes, making it a valuable resource for both history enthusiasts and aspiring chefs.