Early modern European cuisine
Frederic P. Miller, Agnes F. Vandome, John McBrewster
The cuisine of early modern Europe was a mix of dishes inherited from medieval cuisine combined with innovations that would persist in the modern era. There was a great influx of new ideas, an increase in foreign trade, religious reformation and a scientific revolution. The discovery of the New World, the establishment of new trade routes with Asia and increased foreign influences from sub-Saharan Africa and the Middle East meant that Europeans became familiarized with a multitude of new foodstuffs. Spices that previously had been prohibitively expensive luxuries soon became available to the majority population, and the introduction of new plants like maize, potato, sweet potato, chili pepper, cocoa, vanilla, tomato, coffee and tea...
ISBN: 978-6-1306-5922-6
Издательство:
Книга по требованию
Дата выхода: июль 2011
