Joan Fitzpatrick, ed.: Renaissance Food from Rabelais to Shakespeare. Culinary Readings and Culinary Histories

Authors

  • Anthony Lyman-Dixon Independent Scholar Author

DOI:

https://doi.org/10.1558/ppc.28578

Keywords:

Renaissance Food, Rabelais, Shakespeare, Culinary Histories, Culinary Readings, Renaissance, Food, Culinary, Readings, Histories

Abstract

Joan Fitzpatrick, ed.: Renaissance Food from Rabelais to Shakespeare. Culinary Readings and Culinary Histories: Ashgate, 2010: 182 pp., hardback, £55.

Author Biography

  • Anthony Lyman-Dixon, Independent Scholar

    Anthony Lyman-Dixon grew herbs south of Bristol. He has now retired and his herbs will now grow merrily in the medieval herb garden of Pistoia. He has written much on the history of herbs and other edible plants.

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Published

2012-12-01

Issue

PPC 97 (2012)

Section

Book Reviews

How to Cite

Lyman-Dixon, Anthony. 2012. “Joan Fitzpatrick, ed.: Renaissance Food from Rabelais to Shakespeare. Culinary Readings and Culinary Histories”. Petits Propos Culinaires, December, 121-24. https://doi.org/10.1558/ppc.28578.