[Sca-cooks] Archeobotanical analysis of Middle Ages food

[JIMCHEVAL at aol.com]

My German would make this a slow read, but for those who are fluent,  it 
looks like an interesting application of archeobotany to the food of our era:  
 


See discussions, stats, and author profiles for this publication at: 
http://www.researchgate.net/publication/259464320

"Koche Reis in einer guten Milch…."Archäobotanische Analysen  
zurspätmittelalterlichen und frühneuzeitlichenErnährung
 
AUTHOR: Julian Wiethold
 
On Academia.edu:
_http://www.academia.edu/19841892/_Koche_Reis_in_einer_guten_Milch_._Arch%C
3%A4obotanische_Analysen_zur_sp%C3%A4tmittelalterlichen_und_fr%C3%BChneuzeit
lichen_Ern%C3%A4hrung_ 
(http://www.academia.edu/19841892/_Koche_Reis_in_einer_guten_Milch_._Archäobotanische_Analysen_zur_spätmittelalterlichen_und_frü
hneuzeitlichen_Ernährung) 
 

 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 

FRENCH BREAD  HISTORY:Seventeenth century bread
_http://leslefts.blogspot.com/2016/02/french-food-history-seventeenth-centur
y.html_ (http://leslefts.blogspot.com/2015/08/french-bread-history.html)