Raisin, vin, vinaigre, verjus dans les traités culinaires… ou « Dans la vigne tout est bon »
Besides the consumption of wine as drink, the grape is greatly used in medieval cooking. So are its other liquid by-products, such as vinegar, verjuice or must. The cookbooks which spread all over the West from the 13th century onwards, but mainly in the 14th and 15th centuries, are a testimony to t...
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| Format: | Article |
| Language: | fra |
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Centre de Recherches Historiques
2014-09-01
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| Series: | L'Atelier du CRH |
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| Online Access: | http://journals.openedition.org/acrh/6000 |