6107905
9781903018552
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The history of medieval food and cookery is studied with an eye to the real mechanics of food production and service - the equipment used, the household organisation, the architectural arrangements for kitchens, store-rooms, pantries, larders, cellars, and domestic administration.Brears, Peter is the author of 'Cooking and Dining in Medieval England', published 2007 under ISBN 9781903018552 and ISBN 1903018552.
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