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.