Includes bibliographical references(pages 195-199) and index.
Contents:
1. The Renaissance kitchen and the experience of dining: an introduction -- 2. From kitchen to table in the late Middle Ages -- 3. The Renaissance cook and his kitchen -- 4. Meals, mealtimes, and menus -- 5. From the kitchen to the table: the art of dining -- 6. The next century in the kitchen and the table: a final word -- Notes -- Works cited -- Index -- About the author.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.