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Preface to the Second Edition


 
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1. Title Title of document Preface to the Second Edition - The Original Mediterranean Cuisine
 
2. Creator Author's name, affiliation, country Barbara Santich; University of Adelaide; Australia
 
3. Subject Discipline(s) Food History; Medieval History
 
4. Subject Keyword(s) medieval history; medieval food history; Mediterranean food history; medieval food culture in southern Europe
 
5. Subject Subject classification Medieval food history
 
6. Description Abstract The Original Mediterranean Cuisine is both culinary history and cookbook, with 70 recipes from fourteenth- and fifteenth-century Catalan and Italian manuscripts, adapted for today’s kitchens. Starting with the natural and cultural affinities of Mediterranean Europe, such that a medieval merchant from Italy could be understood in Marseille and Barcelona, it demonstrates the culinary similarities that differentiated this region from northern Europe. The revised and enlarged introductory text, lavishly illustrated with images from medieval texts, includes new sections on the medieval table and medieval table manners, and discusses the significance of the medieval banquet through a selection of medieval banquet menus.
 
7. Publisher Organizing agency, location Equinox Publishing Ltd
 
8. Contributor Sponsor(s)
 
9. Date (YYYY-MM-DD) 20-Dec-2018
 
10. Type Status & genre Peer-reviewed Article
 
11. Type Type
 
12. Format File format PDF
 
13. Identifier Uniform Resource Identifier https://journals.equinoxpub.com/books/article/view/33502
 
14. Identifier Digital Object Identifier 10.1558/equinox.33502
 
15. Source Journal/conference title; vol., no. (year) Equinox eBooks Publishing; The Original Mediterranean Cuisine
 
16. Language English=en en
 
18. Coverage Geo-spatial location, chronological period, research sample (gender, age, etc.) Mediterrranean,
Medieval
 
19. Rights Copyright and permissions Copyright 2014 Equinox Publishing Ltd