Book (Practical) Home economics and life sciences Medieval Monastery Dining

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Home Economics and life environment studies Studies
The curing food of Hildegart, a nun of the Middle Ages who is familiar to modern times. Saint Hilde Gault von Bingen, a nun who was active in the 12th century German. Her health studies and recipes have been re-attracting attention in Germany and other European countries over time, and is becoming more famous in Japan. This book is the second long-awaited edition of the 『 German Monastery Herb Cuisine 』 (Seibundo Shinkosha / 2016) by Chef Hiroshi Noda of the German cuisine restaurant "Tum Einhorn" who has studied Hildegart recipes for many years. In the days when there were no hospitals, the monastery was a place for farming and food processing, and was also a pharmacy where the nuns mixed many herbs they grew. In the days when there were no hospitals, Hildegart was a place for farming and food processing, and it was also a place where the nuns mixed many herbs. The wisdom of Hildegart has been taught how to select ingredients, how to cook them, and how to make them more delicious. The chef has repeated his research on how to select ingredients, how to cook them, and how to process them. He has taught how to choose ingredients, how to cook them, and how to make them more delicious. The chef has reproduced the menus that Mr. Iijima experienced at the Hildegart seminar in the country and how to eat them more deliciously. Just like the whole book, it is full of recipes that use "Spelt Wheat" which is an ingredient that Hildegart especially treasured. It is also introduced many recipes using "Spelt Wheat" (ancient wheat), which is an ingredient that Hildegart has especially taken care of in the modern dining table. This book is co-authored with Ms. Keiko Iijima, an aroma therapist who is the chairperson of "Hijiri Hildegart Cuisine Workshop" and holds a dinner party event with Chef Noda. The chef has also reproduced the menus that Mr. Iijima experienced at the Hildegart seminar in the country. As well as the entire book, it is a close-up of the meaning and effects of ingredients by Hildegart and full of recipes that can be used in the modern dining table. It is full of recipes that can be used in the modern dining table. It is full of recipes that can be used in the modern dining table. It is full of recipes that can be used in the modern dining table. It is full of recipes that can be