EbookBell.com

Most ebook files are in PDF format, so you can easily read them using various software such as Foxit Reader or directly on the Google Chrome browser.
Some ebook files are released by publishers in other formats such as .awz, .mobi, .epub, .fb2, etc. You may need to install specific software to read these formats on mobile/PC, such as Calibre.

Please read the tutorial at this link: https://ebookbell.com/faq

We offer FREE conversion to the popular formats you request; however, this may take some time. Therefore, right after payment, please email us, and we will try to provide the service as quickly as possible.

For some exceptional file formats or broken links (if any), please refrain from opening any disputes. Instead, email us first, and we will try to assist within a maximum of 6 hours.

EbookBell Team

Medieval Masterchef Archaeological And Historical Perspectives On Eastern Cuisine And Western Foodways Roos Van Oosten

SKU: BELL-12302922

$ 31.00 ~~$ 45.00~~ (-31%)

0 reviews

Medieval Masterchef Archaeological And Historical Perspectives On Eastern Cuisine And Western Foodways Roos Van Oosten instant download after payment.

Publisher: Brepols Publishers

File Extension: PDF

File size: 10.08 MB

Pages: 400

Author: Roos Van Oosten

ISBN: 9782503575797, 250357579X

Language: English

Year: 2017

Product desciption

Medieval Masterchef Archaeological And Historical Perspectives On Eastern Cuisine And Western Foodways Roos Van Oosten by Roos Van Oosten 9782503575797, 250357579X instant download after payment.

The archaeology of food is in all sorts of ways 'hot'. The focus in this varied collection of studies by key scholars in the field is on cuisine and foodways in the Mediterranean and north-western Europe during Medieval and Post-Medieval times (ca. 6th- 20th c.). The scope of the contributions encompasses archaeological and historical perspectives on eating habits, cooking techniques, diet practices and table manners in the Islamic World, the Byzantine Empire, the Crusader States, Medieval and Renaissance Europe and the Ottoman Empire. The volume offers a state of the art of an often still hardly known territory in gastronomical archaeology, which makes it essential reading for scholars and a larger audience alike.