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

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

The Mediterranean Kitchen

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

Most cooking was done over or in front of an open fire. The basic utensils in a well-equipped kitchen were pots, frying pan, a roasting spit and a mortar and pestle.

Notify A Colleague

Citation

Santich, Barbara. The Mediterranean Kitchen. The Original Mediterranean Cuisine - Medieval Recipes for Today (second edition). Equinox eBooks Publishing, United Kingdom. p. 42-43 Dec 2018. ISBN 9781781796405. https://www.equinoxpub.com/home/view-chapter/?id=33510. Date accessed: 30 May 2020 doi: 10.1558/equinox.33510. Dec 2018

Dublin Core Metadata