Food Cultures in Medieval Europe

von Antonella Campanini

198 Seiten, Taschenbuch

Kurzbeschreibung des Verlags

More than a thousand years pass between the fall of the Western Roman Empire and the discovery of America. In that long stretch of time, European food cultures at first very distant from one another begin to interact in ways that will come to transform all of them. With the circulation of men, products, words, and ideas, the continent forges a substantially unified identity.　This volume　takes the reader on a journey among ingredients, recipes, customs, and choices as we move in the company of kings and peasants, distinguished figures – noblemen, ambassadors, bishops, and popes – scientists and literati, cooks and artisans, and common men and women (a few, anyway). In other words, this is a journey that weaves its ways throughout the whole of society. Food – whether desired or denied, relished or rejected, global or local – is our key for understanding the slow road toward a unified European culture.

• Reihe: L’Europe alimentaire / European Food Issues / Europa alimentaria / L’Europa alimentare
• Themen: Gesellschaft und Sozialwissenschaften Gesellschaft und Kultur, allgemein Kultur- und Medienwissenschaften Kulturwissenschaften
• ISBN: 9782807610743
• Sprache: Französisch
• Erscheinungsdatum: 01.04.2019
• Größe: 21 x 14.8 cm
• Verlag: Peter Lang AG, Internationaler Verlag der Wissenschaften
• Übersetzung: Léa Ashe