The English Kitchen: Historical Essays
商品資訊
ISBN13：9781903018507
出版社：Prospect Books
作者：Eileen White (EDT)
出版日：2007/09/28
裝訂：精裝
定價
：NT$ 1500 元無庫存，下單後進貨(到貨天數約30-45天)
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商品簡介
作者簡介
商品簡介
The seven chapters in this volume are based on papers from the Eighteenth Leeds Symposium on Food History, "The Changing Face of Food," held in March 2003 in the UK. Contributors are scholars of English food history, English, and medieval studies from the UK, as well as the editor of the series and publisher of Prospect Books. They discuss particular dishes--soups, broths and pottages, herring, blancmange, olios and fricassees, and boiled and baked puddings--and their history. Distributed in North America by The David Brown Book Co. Annotation c2007 Book News, Inc., Portland, OR (booknews.com)
作者簡介
Eileen White has been involved in the Leeds Symposium on Food for many years, and is an expert on domestic English Cookery in the fifteenth and sixteenth centuries.
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