Blurb:

The Original Mediterranean Cuisine is both culinary history and cookbook, with 70 recipes from fourteenth- and fifteenth-century Catalan and Italian manuscripts, adapted for today’s kitchens. Starting with the natural and cultural affinities of Mediterranean Europe, such that a medieval merchant from Italy could be understood in Marseille and Barcelona, it demonstrates the culinary similarities that differentiated this region from northern Europe. The revised and enlarged introductory text, lavishly illustrated with images from medieval texts, includes new sections on the medieval table and medieval table manners, and discusses the significance of the medieval banquet through a selection of medieval banquet menus.