Consuming the Foreign in Medieval and Early Modern Europe
Session Recording
Session Recording
Michael Brauer
Michael Brauer
Consumingthe Foreign in Medieval and Early Modern Europe
Barbara Denicoló
The Own and the Foreign. Traces of Local, Regional and National Cuisines in Medieval and Early Modern Recipes
Brauer.pdfDenicolo_foreign.pdf
Marlene Ernst
From Polish Soups to English Dough. Designations of Origin and Their Significance in Early Modern Recipes
Erzsebet Kovacs
Eating the ‘Muslim’ and Muslim: The So-Called ‘Saracen’, ‘Heathen’ and ‘Turkish’ Recipes of Medieval and Early Modern Europe
Ernst.pdfKovacs.pdf
Robert Moretti
The Ottomans in Styria, or: How the “Türkensterz” Conquered Early Modern Styrian Cuisine
Moretti.pdf