In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes—both culinary and cultural—from raw materials to

From the extravagant use of pepper in the Middle Ages to the Protestant bourgeoisie's love of coffee to the reason why fashionable Europeans stopped sniffing to

So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in thei

Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates—these are the flavors of the golden age of Ara

This book is an introduction to the everyday lives of medieval European women: how they ate and slept, what their work was like, and the many factors that shape