Regional Cuisine in Medieval Europe explores the regional and interregional influences on food production and consumption during the Middle Ages.

Expert food historians provide detailed histories of the creation and development of particular delicacies in six regions of medieval Europe-Britain, France, Italy, Sicily, Spain, and the Low Countries.

"Regional Cuisines of Medieval Europe is certainly a useful volume, especially at a time when regionality in food is becoming increasingly important." -- Barbara Santich, Gastronimica"The reader learns not only about regional cuisines but is also rewarded with insights into the study of cuisine." -- Barbara Santich, Gastronimica"...this volume present a thorough and detailed discussion of the regional differences in medieval cuisine and the influence of geographical, religious, and social factors upon culimary traditions." -- Book Reviews January 2003