TY  - BOOK
AU  - Bach,Volker
TI  - The Kitchen, Food, and Cooking in Reformation Germany
T2  - Historic Kitchens Series
SN  - 9781442251281
AV  - GT2853.G3.B34 2016 
U1  - 641.300943 
PY  - 2016///
CY  - Blue Ridge Summit
PB  - Rowman & Littlefield Publishers, Incorporated
KW  - Food preferences - Germany - History - 16th century
KW  - Electronic books
N1  - Intro -- Contents -- Introduction -- 1 ❖ ❖ Land und Leute-The Land and People -- 2 ❖ ❖ Teutsche Speißkammer- The German Larder -- 3 ❖ ❖ Hausratbuch-Household Book -- 4 ❖ ❖ Die Drei Tisch-The Three Tables -- 5 ❖ ❖ Tischzucht-Table Manners -- 6 ❖ ❖ Ein New Kochbuch- A New Cookbook -- 7 ❖ ❖ A Selection of Recipes -- Notes -- Glossary of Early Modern German Culinary Terms -- Further Reading -- Index -- Index of Recipes
N2  - 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
UR  - https://ebookcentral.proquest.com/lib/orpp/detail.action?docID=4767640
ER  -