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Food & History (FOOD 12.3)

Food & History - 12.3 (2014)

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VI+158 p., 23 b/w ill., 170 x 244 mm, 2016
ISBN: 978-2-503-55028-2
Languages: English, French
PaperbackPaperback
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Retail price: EUR 48,00 excl. tax
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Online content: http://www.brepolsonline.net/toc/food/2014/12/3
Table of Contents

PREPARING FOOD: COOKS, UTENSILS AND PREPARATIONS

Luca PEYRONEL, Agnese VACCA & Claudia WACHTER-SARKADY, Food and Drink preparation at Ebla, Syria. New data from the Royal Palace G (c.2450–2300 BC)

Francesca BALOSSI RESTELLI & Lucia MORI, Bread, baking moulds and related cooking techniques in the Ancient Near East

 Nadège GAUFFRE FAYOLLE, Mieux connaître les carrières et les fonctions du personnel des cuisines princières. Le cuisinier Maître Chiquart à la cour de Savoie sous Amédée VIII (1391-1439)

LITERARY SOURCES, FOOD AND DRINKING HABITS 

Ewa SKWARA, The Function of Food in Roman Comedy. The example of Terence

Paulina KOMAR, The Consumption of Aegean wines in Roman Tyrrhenian Italy: between literary and archaeological evidence

Matthieu LECOUTRE, “Sac à vin infâme, tu ne bouges du cabaret” ! Critiques morales de l’ivresse dans la France moderne (XVIe-XVIIIe siècle)

Interest Classification:
Medieval & Renaissance History (c.400-1500)
Medieval European history (400-1500) : main subdisciplines
Social & economic history

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