A Cultural History of Food in the Medieval Age (Paperback)

Series Preface Introduction Massimo Montanari, University of Bologna, Italy 1 Food Production Alfio Cortonesi, University of Tuscia, Viterbo, Italy 2 Food Systems Pere Benit, Univeristy of Lleida, Spain 3 Food Security Giuliano Pinto, University of Florence, Italy 4 Food and Politics Jean-Pierre Devroey, Universite Libre de Bruxelles, Belgium 5 Eating Out in the Early and High Middle Ages Alban Gautier, Universite du Littoral Cote d'Opale, Boulogne-sur-Mer, France 6 Professional Cooking, Kitchens, and Service Work Melitta Weiss Adamson, University of Western Ontario, Canada 7 Family and Domesticity Gabriella Piccinni, University of Siena, Italy 8 Body and Soul Allen J. Grieco, Villa I Tatti, The Harvard University Centre for Italian Renaissance Studies, Italy 9 Food Representations Bruno Andreolli, University of Bologna, Italy 10 World Developments Fabio Parasecoli, The New School, NYC, USA Notes Bibliography Notes on Contributors Index