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Banquets --- Repas

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French fiction --- Dinners and dining in literature. --- Gastronomy in literature. --- Naturalism in literature. --- Roman français --- Repas dans la littérature --- Gastronomie dans la littérature --- Naturalisme dans la littérature --- History and criticism. --- Histoire et critique --- Aliments --- Repas --- Dans la littérature --- Zola, Émile, --- Thèmes, motifs --- Roman français --- Repas dans la littérature --- Gastronomie dans la littérature --- Naturalisme dans la littérature --- Dans la littérature.

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The archaeology of food is in all sorts of ways 'hot'. The focus in this varied collection of studies by key scholars in the field is on cuisine and foodways in the Mediterranean and north-western Europe during Medieval and Post-Medieval times (ca. 6th- 20th c.). The scope of the contributions encompasses archaeological and historical perspectives on eating habits, cooking techniques, diet practices and table manners in the Islamic World, the Byzantine Empire, the Crusader States, Medieval and Renaissance Europe and the Ottoman Empire. The volume offers a state of the art of an often still hardly known territory in gastronomical archaeology, which makes it essential reading for scholars and a larger audience alike

Archaeology and history. --- Tableware --- Cookware --- Dinners and dining --- Cooking --- Kitchen utensils --- Dishes --- Eating utensils --- Implements, utensils, etc. --- Cutlery --- Historical archaeology --- History and archaeology --- History --- History. --- Archaeology and history --- Food habits --- Habitudes alimentaires --- Archéologie et histoire --- Vaisselle --- Batterie de cuisine --- Repas --- Cuisine --- Asian influences --- Histoire --- Influence asiatique --- Europe --- To 1500 --- Mediterranean region --- Housekeeping --- Archeology --- History of civilization --- anno 500-1499 --- anno 1500-1799 --- Asia