Cooking with plants in ancient Europe and beyond
Valamoti, Soultana Maria / Dimoula, Anastasia / Ntinou, Maria
Plants have constituted the basis of human subsistence. This volume focuses on plant food ingredients that were consumed by the members of past societies and on the ways these ingredients were transformed into food. The thirty chapters of this book unfold the story of culinary transformation of cereals, pulses as well as of a wide range of wild and cultivated edible plants.
Regional syntheses provide insights on plant species choices and chan...
