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Regional Cuisines of Medieval Europe
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.
Food in Medieval Times
Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative. The book draws on a variety of period sources, including as literature, account books, cookbooks, religious texts, archaeology, and art. Food was a status symbol then, and sumptuary laws defined what a person of a certain class could eat—the ingredients and preparation of a dish and how it was eaten depended on a person's status, and most information is available on the upper crust rather than the masses. Equalizing factors might have been religious strictures and such diseases as the bubonic plague, all of which are detailed here.
Beyond Bratwurst
Thanks to Oktoberfest and the popularity of beer gardens, our thoughts on German food are usually relegated to beer, sausage, pretzels, and limburger cheese. But the inhabitants of modern-day Germany do not live exclusively on bratwurst. Defying popular perception of the meat and potatoes diet, Ursula Heinzelmann’s Beyond Bratwurst delves into the history of German cuisine and reveals the country’s long history of culinary innovation. Surveying the many traditions that make up German food today, Heinzelmann shows that regional variations of the country’s food have not only been marked by geographic and climatic differences between north and south, but also by Germany’s political, cul...
Tome 3: Remedies. Pharmacy, Drugs, Archaeology, Tradition
This three-volume set of essays is dedicated to Alain Touwaide, known for his far-reaching investigations in fields such as ancient medicine, botany, pharmacy, texts and manuscripts, the classical tradition, translation, the history of science, ethnopharmacology, and plant therapies. The essays, penned by 80 international scholars and researchers and written in six languages, are grouped into three broad categories—Manuscripts, Plants, and Remedies—to reflect Alain’s main areas of research. Each category is broken into subgroups, such as manuscripts, texts, and science; botany; gardens, materia medica, pharmacy, drugs, archaeology, medical traditions, and continuity of scientific knowledge in the East and West. The papers reach across many fields of scholarship, science, and medicine and are, necessarily and fundamentally, trans-disciplinary, trans-chronological, and trans-geographic. These volumes are not so much a Festschrift as an approach to Alain’s work through many disciplines and methods, a discussion of the current status of each field, and an opening into new perspectives.
A Taste of Barcelona
Widely associated with avant-garde gastronomy and lavish food markets, Barcelona has become a top destination for gourmands and chefs around the world, especially after the spectacular rise of chef Ferran Adrià of the famed elBulli, soon to be reborn as elBulli1846. Barcelona is a city that attracts millions of visitors in search of art and culinary experiences while cookery apprentices from around the world arrive looking to perfect their skills and expand their gastronomic horizon. The city offers an unequaled combination of restaurants, chefs, restauranteurs, media and local government initiatives to help those who arrive seeking an extraordinary culinary experience. But how has the city...
To Live Like a Moor
To Live Like a Moor traces the many shifts in Christian perceptions of Islam-associated ways of life which took place across the centuries between early Reconquista efforts of the eleventh century and the final expulsions of Spain's converted yet poorly assimilated Morisco population in the seventeenth.
Vikings, Knights, Elves, and Ogres
In his nearly half a century in the English Department of Purdue University, Shaun Hughes has had an incalculable impact on his students and colleagues, and this volume acknowledges the debt that generations of scholars in medieval studies owe to him. It highlights Dr. Hughes’s decades of research in a variety of fields: Old English language and literature, Middle English language and literature, Old Norse language and literature, and Tolkien.
Gunpowder Technology in the Fifteenth Century
The first full edition and English translation of the RA I.34 Firework Book. Produced from the early fifteenth century onwards, Firework Books are, broadly speaking, manuals on how to use gunpowder, witnessing a major development in warfare. Surviving in a corpus of some 65, each text has different content and components, but core elements are present throughout. An important example is a manuscript in the collection of the Royal Armouries (RA I.34), written in Early New High German, and (unlike many other manuscripts) still in what appears to be its original format and binding; it also, unusually, contains a number of illustrations. This volume provides the first full edition and English translation of the material, with a detailed analysis of its content and context. It positions the Firework Books at a crucial stage in the development of gunpowder artillery, offering an unparalleled insight into fifteenth-century gunpowder technology at a critical juncture of military and technological change at the end of the Middle Ages.
Food in the Middle Ages
First Published in 1995. Routledge is an imprint of Taylor & Francis, an informa company.
Neuphilologische Mitteilungen
Includes music.
