Search Results: Returned 6 Results, Displaying Titles 1 - 6
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-- Food and feasts in the Middle Ages1994., New Discovery Books Call No: 394.1 2 094 Availability:1 of 1 At Location(s) Summary Note: Describes the variety of foods that were produced, preserved, prepared, and served by people in Europe from the end of the Roman Empire until about A.D. 1500. Includes menus and recipes for Medieval meals.
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c2015., ReferencePoint Press Call No: 394.1 2 094 Availability:1 of 1 At Location(s) Series Title: Library of medieval timesSummary Note: "From lords and ladies to merchants and serfs, medieval society was a rich tapestry centered on food, drink, feasts, and social gatherings. This book explores daily life in the medieval era through its appetites and customs focusing on country life, city living, weddings, and celebrations"--From the publisher's web site.
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-- There is a rat in my soupc2012., Juvenile, Enslow Publishers Call No: 394.1 2 094 Availability:1 of 1 At Location(s) Series Title: Yucky Middle Ages.Summary Note: Reveals what food was like during the Middle Ages, revealing what people ate and how it was prepared. Includes full-color illustrations, a glossary, and further reading sources.
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-- There is a rat in my soupc2012., Juvenile, Enslow Publishers Call No: 394.12 STIEFEL Availability:1 of 1 At Location(s) Series Title: Yucky Middle Ages.Summary Note: Reveals what food was like during the Middle Ages, revealing what people ate and how it was prepared. Includes full-color illustrations, a glossary, and further reading sources.
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-- There is a rat in my soupc2012, Pre-adolescent, Enslow Publishers Call No: 394.1 2 094 Availability:1 of 1 At Location(s) Series Title: Ye yucky Middle AgesSummary Note: An introduction to medieval foods and cooking, featuring text and cartoon illustrations, and describing what people ate and how food was prepared during the Middle Ages.
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c2012., Juvenile, Enslow Publishers Call No: 940.1 STI Availability:1 of 1 At Location(s) Series Title: Ye yucky Middle AgesSummary Note: This book introduces medieval foods and cooking, describing eel-like creatures called lampreys, salted herring, roasted cranes, flat bread called a trencher, ale and beer, slaughtered farm animals, pottage, wastel, and open-pit cooking.