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13 mai 2021
- doi: 10.58079/n4rt
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vhulet, « Symposium J-4 Consuming the Foreign in Medieval and Early Modern Europe », CoReMA, ID : 10.58079/n4rt
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Medieval and Early Modern recipe titles are mostly descriptive, but sometimes evoke an image of the other: Muslim, pagan or Turkish dishes are the more exotic ones, e.g. medieval sources frequently mention “pagan pies” and Marx Rumpolt includes “Turkish rice” into his cook book. But there are also dishes named after European countries or regions such as Polish Soups and Tyrolian noodles. Even ingredients were often given specific geographic designations, e.g. Nuremberg gingerbread. Foodstu...