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Culina Franconiae

Culina Franconiae


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About the Book

Was kam in Franken in Tiegel und Schusseln und auf Teller und Tafeln? Der Band unternimmt einen Streifzug durch die Kochtopfe vom ausgehenden Mittelalter bis zum Beginn des Zwanzigsten Jahrhunderts - vom Auftauchen des ersten deutschsprachigen Kochbuchs in Wurzburg bis zu den Menus einer feinen burgerlichen Gesellschaft im industriellen Nurnberg der Kaiserzeit. Im Mittelpunkt stehen dabei alltagsgeschichtliche Themen und Quellen zur Ess- und Trinkkultur, die der Band sowohl aus kulturhistorischer Perspektive als auch in der lebensweltlichen Praxis beleuchtet. Essen bedeutet in diesem Kontext weit mehr als satt werden: Es ist Genuss fur alle Sinne, alltaglicher Ritus und Rahmen fur soziale Interaktion. Diesen vielschichtigen Funktionen tragen die Autoren Rechnung und entwerfen so ein facettenreiches und lebendiges Bild der Geschichte der frankischen Kuche. Die Wechselwirkungen zwischen lokaler Tradition und gesamteuropaischer Entwicklung, die hier uber die gesamte Zeitspanne deutlich zutage treten, unterstreichen die Bedeutung Frankens als zentrale Kulturregion Europas.


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Product Details
  • ISBN-13: 9783515090018
  • Publisher: Franz Steiner Verlag Wiesbaden GmbH
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Spine Width: 38 mm
  • Width: 157 mm
  • ISBN-10: 3515090010
  • Publisher Date: 04 Jan 2007
  • Height: 231 mm
  • No of Pages: 512
  • Series Title: Beitrage Zur Wirtschafts- Und Sozialgeschichte
  • Weight: 911 gr


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