Consuming the Foreign in Medieval and Early Modern Europe

Session Recording

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.pdf
Denicolo_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.pdf
Kovacs.pdf

Robert Moretti

The Ottomans in Styria, or: How the “Türkensterz” Conquered Early Modern Styrian Cuisine

Moretti.pdf