- Villeneuve-lès-Maguelone (Occitan: Vilanòva de Magalona,
before 1992: Villeneuve-lès-
Maguelonne) is a
commune in the Hérault
department in the
Occitanie region in Southern...
- the
Montaubon c****oulet, ****ed with
tomato purée; the food
historian Maguelonne Toussaint-Samat
observes that it "would be
sacrilege to make c****oulet...
- the time of the Visigoths. The
counts of
Melgueil were also
counts of
Maguelonne and
Substantion from at
least the time of Peter's
homage to Pope Gregory...
- traditions,
recorded in 1583 by Abbé
Gariel in his
Histoire des évêques de
Maguelonne,
affirm that St.
Simon the Leper,
having landed at the
mouth of the Rhône...
- and
Medieval Gastronomy,
University of
Chicago Press (2001), p. 187.
Maguelonne Toussaint-Samat, A
History of Food, John
Wiley & Sons (2009), p. 93. John...
-
considerable tradition incorporates a
pinch of cinnamon.
According to
Maguelonne Toussaint-Samat, the
commercial production of pain d'épices was a specialty...
- Saint-Vallier,
father of
Diane de
Poitiers Saltabadil, a
hired ********in
Maguelonne, a
street player Clément Marot,
royal poet
Monsieur de
Pienne Monsieur...
- Hungary".
Archived from the
original on 28
September 2010. Toussaint-Samat,
Maguelonne (2009). A
history of food. Wiley-Blackwell. ISBN 978-1-4051-8119-8. OCLC 1020512534...
- Food in History. New York:
Stein and Day. p. 99. ISBN 0-8128-1437-1.
Maguelonne Toussaint-Samat,
Anthea Bell, tr. The
History of Food,
revised ed. 2009...
- (civitates) of the territory: Béziers, Elne, Agde, Narbonne, Lodève,
Maguelonne, and Nîmes.
Septimania extended to a line
halfway between the Mediterranean...
