Bibliographic record and links to related information available from the Library of Congress catalog.
Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.
Contents Acknowledgments Time Line Introduction Chapter 1: Foodstuffs Grains Legumes Vegetables Herbs Spices Fruits Nuts Condiments Domestic and Wild Animals Fish Dairy Products Beverages Chapter 2: Food Preparation Chapter 3: Cuisines by Region Britain France Spain Italy Germany The Low Countries Chapter 4: Eating Habits and Food Ideas Chapter 5: Food and Religion Chapter 6: Concepts of Diet and Nutrition Conclusion Glossary Suggested Further Readings Subject Index Recipe Index
Library of Congress Subject Headings for this publication:
Cookery -- Europe -- History.