Adapts over one hundred authentic medieval recipes to the ingredients and equipment of the modern kitchen, providing an abundance of simple and elaborate soups,

Non-academic history – ‘public history’ – is a complex, dynamic entity which impacts on the popular understanding of the past at all levels. In Consumin

As residents of fourteenth-century London, Geoffrey Chaucer, John Gower, and Thomas Hoccleve each day encountered aspects of commerce such as buying, selling, a

Expert food historians provide detailed histories of the creation and development of particular delicacies in six regions of medieval Europe-Britain, France, It

First Published in 1995. Routledge is an imprint of Taylor & Francis, an informa company.