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Cuisine of the European Middle Ages: France

19.99 €
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Cuisine of the European Middle Ages: France
19.99 €
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What was medieval cuisine like, and what processes influenced its formation? Why did France emerge as the gastronomic leader of the era? And how did the glorious history of French wines and cheeses begin? Drawing on Latin and Old French sources, historical documents, poetic texts, and culinary treatises, V. Zadvorny traces how a new food culture emerged from the ruins of Antiquity—the result of a synthesis of Greco-Roman and Germanic-Slavic traditions. The author focuses on the development of French cuisine from the Merovingian and Carolingian periods to the High and Late Middle Ages: the reader will learn the differences between the gastronomic "triads" of the ancient and barbarian worlds, what foods were included in the royal court's diet, what the first medieval recipes looked like, and which spices were valued more than gold. The second part of the book includes translations and commentaries of the most important medieval culinary texts. The publication concludes with glossaries of Latin and Old French gastronomic terms, allowing us to understand the development of the language of European cuisine. Vitaly Zadvorny, PhD in philosophy, translator, editor-in-chief of the Catholic Encyclopedia, and author of "French Cuisine in Russia and Russian Literature" and "Cuisine of the Ancient World," is a PhD candidate in philosophy, translator, and editor-in-chief of the Catholic Encyclopedia.
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