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Sammelwerk

Sammelwerk  Food: a culinary history from antiquity to the present
Flandrin, Jean-LouisMontanari, Massimo [Hrsg.]. - New York, NY (1998)


In Reihe: European perspectives
Deskriptoren: Europa Antike Sammelschriften Ernährung Geistes- und Kulturgeschichte Montanari, Massimo (1949-)
Sprache: Englisch
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Inhalt

Buchbeitrag   

Introduction to the original edition
Flandrin, Jean-Louis. • S. 1-9

Buchbeitrag   

Introduction: Romans, barbarians, Christians. The dawn of European food culture
Montanari, Massimo. • S. 165-167

Buchbeitrag   

Production structures and food systems in the early Middle Ages
Montanari, Massimo. • S. 168-177

Buchbeitrag   

Peasants, warriors, priests. Images of society and styles of diet
Montanari, Massimo. • S. 178-185

Buchbeitrag   

Introduction: food models and cultural identity
Montanari, Massimo. • S. 189-193

Buchbeitrag   

Christians of the east: rules and realities of the Byzantine diet
Kislinger, Ewald. • S. 194-206

Buchbeitrag   

Arab cuisine and its contribution to European culture
Rosenberger, Bernard. • S. 207-223

Buchbeitrag   

Mediterranean Jewish diet and traditions in the Middle Ages
Dolader, Miguel Angel. • S. 224-244

Buchbeitrag   

Introduction: toward a new dietary balance
Montanari, Massimo. • S. 247-250

Buchbeitrag   

Society, food, and feudalism
Riera Melis, Antonio. • S. 251-267

Buchbeitrag   

Self-sufficiency and the market: rural and urban diet in the Middle Ages
Cortonesi, Alfio. • S. 268-274

Buchbeitrag   

Food trades
Desportes, Françoise. • S. 275-296

Buchbeitrag   

The origins of public hostelries in Europe
Peyer, Hans Conrad. • S. 287-294

Buchbeitrag   

Medieval cooking
Laurioux, Bruno. • S. 295-301

Buchbeitrag   

Food and social classes in late medieval and renaissance Italy
Grieco, Allen J.. • S. 302-312
http://www.academia.edu/855238

Buchbeitrag   

Seasoning, cooking and dietetics in the late Middle Ages
Flandrin, Jean-Louis. • S. 313-327

Buchbeitrag   

"Mind your manners": etiquette at the table
Romagnoli, Daniela. • S. 328-338

Buchbeitrag   

From hearth to table: late medieval cooking equipment
Piponnier, Françoise. • S. 339-346

Buchbeitrag   

Printing the kitchen: French cookbooks, 1480-1800
Hyman, Philip. • S. 394-402