About this item
This work introduces readers to German culinary history in the Reformation era from the perspective of social history, and explores food and eating in terms of their economic, social, and religious ramifications. Food production, preparation, and consumption are in the foreground. Recipes and other relevant sources are provided in translation.
Number of Pages: 212
Genre: Cooking + Food + Wine, Social Science, History
Series Title: Historic Kitchens
Publisher: Rowman & Littlefield Pub Inc
Author: Volker Bach
Street Date: September 30, 2016
Item Number (DPCI): 248-36-0928
If the item details above aren’t accurate or complete, we want to know about it. Report incorrect product info.