Guzmán González, Trinidad. 2022. Espejo del Arte de Cocina. De la Corte del rey Ricardo, el Segundo de Inglaterra tras la conquista. Folia Medievalia, 8. LeónServicio de Publicaciones de la Universidad de León-Inst. Estudios Medievales. Pp. 211. ISBN 9788418490552.

  1. Conde-Silvestre, J. Camilo 1
  1. 1 Universidad de Murcia
    info

    Universidad de Murcia

    Murcia, España

    ROR https://ror.org/03p3aeb86

Revista:
Selim: Journal of the Spanish Society for Medieval English Language and Literature = Revista de la Sociedad Española de Lengua y Literatura Inglesa Medieval

ISSN: 1132-631X

Ano de publicación: 2023

Volume: 28

Número: 1

Páxinas: 113-119

Tipo: Artigo

DOI: 10.17811/SELIM.28.2023.113-119 DIALNET GOOGLE SCHOLAR lock_openAcceso aberto editor

Outras publicacións en: Selim: Journal of the Spanish Society for Medieval English Language and Literature = Revista de la Sociedad Española de Lengua y Literatura Inglesa Medieval

Resumo

Book review of Guzmán González, Trinidad. 2022. Espejo del Arte de Cocina. De la Corte del rey Ricardo, el Segundo de Inglaterra tras la conquista. Folia Medievalia, 8. León: Servicio de Publicaciones de la Universidad de León-Inst. Estudios Medievales. Pp. 211. ISBN 9788418490552.

Referencias bibliográficas

  • Adamson, Melitta Weiss 2004. Food in Medieval Times. London: Greenwood Press.
  • Archives Hub, n.d.: Forme of Cury. https://bit.ly/3NeGv3O [Accessed online on 24/12/2022]
  • Austin, Thomas (ed.) 1888. Two Fifteenth-Century Cookery-Books. London: Early English Text Society / N. Trübner and Co.
  • Benson, Larry D. (ed.) 1988. The Riverside Chaucer. Oxford: Oxford University Press.
  • British Library, Digitised Manuscripts n.d.: Add. MS 5016. https://bit.ly/3gGPG0N [Accessed online on 24/12/2022].
  • Fernández-Armesto, Felipe 2002. Near a Thousand Tables. A History of Food. New York: Free Press.
  • Hieatt, Constance B. 1988. “Further notes on the Forme of Cury et al.: additions and corrections.” Bulletin of the John Rylands University Library of Manchester 70, no. 1: 45-52.
  • Hieatt, Constance B. 2002. “Medieval England.” In Regional Cuisines of Medieval Europe, edited by Melitta Weiss Adamson, 19-46. London: Routledge.
  • Hieatt, Constance B. and Sharon Butler. 1985. Curye on Inglysch: English Culinary Manuscripts of the fourteenth century (including the Forme of Cury). Oxford: Oxford University Press (Early English Text Society, Supplementary Series 8).
  • Pegge, Samuel (1780) 2005. The Forme of Cury. A Roll of Ancient English Cookery Compiled, about A.D. 1390. London 1780 / Project Gutenberg https://www.gutenberg.org/ebooks/8102 [Accessed online on 24/11/2022]
  • Scott, Michael and Arthur S. Way. 1936. The Science of Dining, Mensa Philosophica: A Medieval Treatise on the Hygiene of the Table and the Laws of Health. London: MacMillan and Co.
  • Shaw Fairman, Patricia. 1991. “ ‘Of fish and flesh and tender breede / Of win both white abd rede’: Eating and drinking in Middle English narrative texts.” Selim. Journal of the Spanish Society for Medieval English Language and Literature 1, no. 1: 7-28.
  • Warner, Richard. 1791: Antiquitates Culinariae: Tracts on Culinary Affairs of the Old English. London.
Fonte de datos: Dialnet