The Original Mediterranean Cuisine - Medieval Recipes for Today (second edition) - Barbara Santich

The Original Mediterranean Cuisine - Medieval Recipes for Today (second edition) - Barbara Santich

Mediterranean Ingredients

The Original Mediterranean Cuisine - Medieval Recipes for Today (second edition) - Barbara Santich

Barbara Santich [+-]
University of Adelaide
Barbara Santich is Professor Emeritus in the History Department and a culinary historian who initiated post-graduate courses in food history and culture at the University of Adelaide. She is the author of eight books including the award-winning Bold Palates: Australia’s Gastronomic Heritage (2012).

Description

The basics of medieval Mediterranean cuisine were meat and poultry, fish and seafood, vegetables and herbs, fruit and nuts, plus cheese, pasta and rice.

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Citation

Santich, Barbara. Mediterranean Ingredients. The Original Mediterranean Cuisine - Medieval Recipes for Today (second edition). Equinox eBooks Publishing, United Kingdom. p. 25-41 Dec 2018. ISBN 9781781796405. https://www.equinoxpub.com/home/view-chapter/?id=33509. Date accessed: 30 May 2020 doi: 10.1558/equinox.33509. Dec 2018

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