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Language: en
Pages: 204
Pages: 204
Type: BOOK - Published: 1996-01-01 - Publisher: University of Toronto Press
Adapts over one hundred authentic medieval recipes to the ingredients and equipment of the modern kitchen, providing an abundance of simple and elaborate soups,
Language: en
Pages: 286
Pages: 286
Type: BOOK - Published: 2004-10-30 - Publisher: Bloomsbury Publishing USA
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
Language: en
Pages: 200
Pages: 200
Type: BOOK - Published: 1976 - Publisher:
Language: en
Pages: 445
Pages: 445
Type: BOOK - Published: 2013-05-13 - Publisher: Routledge
These fifteen essays, four of them commissioned for this volume, along with a discursive introduction which sets each essay into place and comments on its disti
Language: en
Pages: 178
Pages: 178
Type: BOOK - Published: 2016-04-15 - Publisher: Routledge
As residents of fourteenth-century London, Geoffrey Chaucer, John Gower, and Thomas Hoccleve each day encountered aspects of commerce such as buying, selling, a