"With the original text of Sion, Bibliotheque cantonale du Valais, MS Supersaxo 103."

(Prospect Books 1994)

A delicious introduction to the food prepared in wealthy medieval French households

Interest in the middle ages is at an all time high at the moment, thanks in part to "The Da Vinci Code." Never has there been a moment more propitious for a study of our misconceptions of the Middle Ages than now. Ranging across religion, art, and science, Misconceptions about the Middle Ages unravels some of the many misinterpretations that have evolved concerning the medieval period, including: the church war science art society With an impressive international array of contributions, the book will be essential reading for students and scholars involved with medieval religion, history, and culture.

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.