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by Melitta Weiss Adamson (Author)
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.
MELITTA WEISS ADAMSON is Professor of Modern Languages and Literatures at the University of Western Ontario.
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