Food in Medieval Times

Table of contents :
ACKNOWLEDGMENTS……Page 8
TIMELINE……Page 10
INTRODUCTION……Page 18
GRAINS……Page 26
LEGUMES……Page 30
VEGETABLES……Page 31
SPICES……Page 40
FRUITS……Page 44
NUTS……Page 49
CONDIMENTS……Page 51
DOMESTIC AND WILD ANIMALS……Page 55
FISH……Page 64
DAIRY PRODUCTS……Page 70
BEVERAGES……Page 73
CHAPTER 2 FOOD PREPARATION……Page 80
CHAPTER 3 CUISINES BY REGION……Page 108
BRITAIN……Page 115
FRANCE……Page 126
SPAIN……Page 140
ITALY……Page 149
GERMANY……Page 156
THE LOW COUNTRIES……Page 166
CHAPTER 4 EATING HABITS AND FOODIDEAS……Page 180
CHAPTER 5 FOOD AND RELIGION……Page 206
CHAPTER 6 CONCEPTS OF DIET ANDNUTRITION……Page 230
CONCLUSION……Page 258
GLOSSARY……Page 262
SUGGESTED FURTHER READINGS……Page 264
SUBJECT INDEX……Page 270
RECIPE INDEX……Page 282