Cooking in Europe, 1250-1650 by Ken Albala

Cooking in Europe, 1250-1650

Ken Albala

153 pages • first pub 2006 (editions)

nonfiction history informative medium-paced

Description

Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typi...

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