Modern LanguagesWestern Arts and Humanities

Melitta Adamson

adamsonProfessor, German and Comparative Literature

Ph.D. Toronto
Office: AHB 3R12D
Extension: 85861
Email: melitta@uwo.ca

Office Hours: Monday and Wednesday 8:30am-9:30am

Areas of Interest:

PUBLICATIONS:

BOOKS

Entertaining from Ancient Rome to the Super Bowl: An Encyclopedia, edited by Melitta Weiss Adamson and Francine Segan, 2 volumes (Westport, CT: Greenwood Publishing Group Inc, 2008), 621 pages.

Food in Medieval Times [a volume in the series Food Through History] (Westport, CT: Greenwood Publishing Group Inc., 2004), xxiii +259 pages.

Regional Cuisines of Medieval Europe: A Book of Essays, ed. Melitta Weiss Adamson [Routledge Medieval Casebooks] (New York and London: Routledge, 2002) xviii + 254 pages. 
Paperback: 1 September 2011.

Daz buoch von guoter spise (The Book of Good Food): A Study, Edition, and English Translation of the Oldest German Cookbook (Medium Aevum Quotidianum [Sonderband IX], Krems 2000) 125 pages. Reprint 2004.

Medieval Dietetics: Food and Drink in 'Regimen Sanitatis' Literature from 800 to 1400 (Frankfurt am Main: Peter Lang, 1995) 231 pages.

Food in the Middle Ages: A Book of Essays, ed. Melitta Weiss Adamson [Garland Medieval Casebooks, vol. 12] (New York/London: Garland Publishing Inc., 1995) x + 214 pages.

ARTICLES

“Vom Arzneibuch zum Kochbuch, vom Kochbuch zum Arzneibuch: Eine diätetische Reise von der arabischen Welt und Byzanz über Italien ins spätmittelalterliche Bayern,” in Andrea Hofmeister-Winter, Helmut W. Klug, and Karin Kranich, eds., “Der Koch ist der bessere Arzt”: Zum Verhältnis von Diätetik und Kulinarik im Mittelalter und in der Frühen Neuzeit, Fachtagung im Rahmen des Tages der Geisteswissenschaften 2013 an der Karl-Franzens-Universität Graz, 20.6.-22.6.2013 (Mediävistik zwischen Forschung, Lehre und Öffentlichkeit. 8.) (Frankfurt am Main: Peter Lang, 2014), 39-62 

“Lost in Translation? The Arrival of Byzantine Viniculture in Fifteenth-Century Bavaria” in Medium Aevum Quotidianum 67 (2014): 26-36.

“mich dunkcht ez sein knöllell: Von den Mühen eines bayrischen Übersetzers mittelalterlicher Fachliteratur,” Fachtexte des Spätmittelalters und der Frühen Neuzeit: Tradition und Perspektiven der Fachprosa- und Fachsprachenforschung, ed. Lenka Vankova (Lingua Historica Germanica: Studien und Quellen zur Geschichte der deutschen Sprache und Literatur, vol. 7) (Berlin: Akademie Verlag, 2014), 143-154.

“Professional Cooks, Kitchens and Service Work” in A Cultural History of Food, General Editors: Fabio Parasecoli and Peter Scholliers, 6 vols.; vol. 2: A Cultural History of Food in the Medieval Age, ed. Massimo Montanari (London and New York: Berg, 2012), 107-124.

“Cuisine North of the Alps: The Cookbook in Sankt Florian Codex XI. 100” in kunst und saelde: Festschrift für Trude Ehlert, ed. Katharina Boll and Katrin Wenig (Würzburg: Königshausen & Neumann, 2011), 239-258.

“Bernard de Gordon and Arnald de Villanova: A Tale of Two Regimes” in 1308: Eine Topographie historischer Gleichzeitigkeit, ed. Andreas Speer and David Wirmer (Berlin/New York: Walter de Gruyter, 2010), 419-435.

“Food, Drink, and Diet” in The Oxford Dictionary of the Middle Ages, ed. Robert E. Bjork, 4 vols. (Oxford, UK: Oxford University Press, 2010), vol. 2, 643-645.

"Medieval" in Entertaining from Ancient Rome to the Super Bowl: An Encyclopedia, ed. Melitta Weiss Adamson and Francine Segan, vol. 2 (Westport, CT: Greenwood Press, 2008), 369-376.

“Poverty on the Menu: Towards a Culinary Vocabulary of Poverty in Medieval Europe” in The Sign Languages of Poverty, ed. Gerhard Jaritz (Vienna: Verlag der Österreichischen Akademie der Wissenschaften, 2007), 221-236.

“Wellness Guides for Seniors in the Middle Ages” in Fifteenth-Century Studies, vol. 32 (2007), ed. Barbara I. Gusick and Edelgard duBruck, 1-16.

“Imitation foods” in Alan Davidson, The Oxford Companion to Food, 2nd edition edited by Tom Jaine, Consultant Editor Jane Davidson, Research Director Helen Saberi (Oxford: Oxford University Press, 2006), 397-398.

“Ibn Ǧazla auf dem Weg nach Bayern” in Wissen über Grenzen. Arabisches Wissen und lateinisches Mittelalter (Miscellanea Mediaevalia, vol. 33) (Berlin - New York: Walter de Gruyter, 2006), 357-376.

“Tacuinum sanitatis” in Medieval Science, Technology and Medicine: An Encyclopedia, ed. Thomas F. Glick, Steven J. Livesey, Faith Wallis (Brown Reference Group Ltd) (New York and London: Routledge, 2005), 469-470.

“Regimen sanitatis” in Medieval Science, Technology and Medicine: An Encyclopedia, ed. Thomas F. Glick, Steven J. Livesey, Faith Wallis (Brown Reference Group Ltd) (New York and London: Routledge, 2005), 438-439.

“Das Image(problem) der Bohne in der Antike und im Mittelalter: Einige Überlegungen zu Walthers Bohnenspruch” in Der 800jährige Pelzrock: Walther von der Vogelweide - Wolfger von Erla - Zeiselmauer. Vorträge gehalten am  Walther-Symposion der Österreichischen Akademie der Wissenschaften vom 24. bis 27. September 2003 in Zeiselmauer (Niederösterreich), ed. Helmut Birkhan (Vienna: Verlag der Österreichischen Akademie der Wissenschaften, 2005,), 545-559.

“Illness and Cure in Hartmann von Aue’s Der Arme Heinrich and Iwein” in A Companion to the Works of Hartmann von Aue, ed. Francis G. Gentry (Rochester, NY: Camden House, 2005), 125-140.

"Infants and Wine: Medieval Medical Views on the Controversial Issue of Wine as Baby-Food" in Medium Aevum Quotidianum 50 (2004), 13-21.

"Baby-Food in the Middle Ages" in Nurture: Proceedings of the Oxford Symposium on Food and Cookery, ed. Richard Hosking (Bristol: Footwork, 2004), 1-11.

"Carmen Nobilissimum de Calvitio Curando: A Medieval Latin Medical Poem and its German Reception" in Bewahren und Erforschen: Festgabe für Kurt Hans Staub zum 70. Geburtstag, ed. Wolfgang Schmitz [Beiträge aus der Nicolaus-Matz-Bibliothek (Kirchenbibliothek) Michelstadt, vol.22] (Michelstadt: Seeger, 2003 [appeared May 2004]), 19-37.

"Gula, Temperantia, and the Ars Culinaria in Medieval Germany" in Nu lōn ich iu der gābe: Festschrift for Francis G. Gentry, ed. Ernst Ralf Hintz (Göppingen: Kümmerle, 2003), 107-118.

"Imitation Food Then and Now,” Petits Propos Culinaires 72 (April 2003): 83-102.

"Medieval Technical Literature (Fachliteratur)" in A Companion to Middle High German Literature to the 14th Century, ed. Francis G. Gentry (Leiden: Brill, 2002), 319-343.

“Male Pregnancy in German Literature from Jans Enikel to Hans Sachs: From a Medical and Moral Perspective” in Lektüren der Differenz gewidmet Ingvild Birkhan, ed. Ingrid Bennewitz (Bern/Berlin/Brussels/Frankfurt a.M./New York/Oxford/Vienna: Peter Lang, Jan. 2002), 105-124.

“Introduction” in Regional Cuisines of Medieval Europe: A Book of Essays, ed. by Melitta Weiss Adamson (New York and London: Routledge, 2002), ix-xviii.

“The Greco-Roman World” in Regional Cuisines of Medieval Europe: A Book of Essays, ed. Melitta Weiss Adamson (New York and London: Routledge, 2002), 1-17.

“Medieval Germany” in Regional Cuisines of Medieval Europe: A Book of Essays, ed. Melitta Weiss Adamson (New York and London: Routledge, 2002), 153-196.

“Cookbooks” in Medieval Germany: An Encyclopedia, ed. John M. Jeep (New York and London: Garland, 2001), 151-152.

“Diet and Nutrition” in Medieval Germany: An Encyclopedia, ed. John M. Jeep (New York and London: Garland, 2001), 166.

“Der ‘Märchenprinz’ von EAV: Ein mittelalterlicher Topos in neuem Gewand” Neophilologus 82 (1998): 577-588.

“Researching the Diet of Medieval Germany: Possibilities and Limitations of Written Sources and Material Evidence” Medium Aevum Quotidianum 38 (1998): 27-30.

“Preventive Medicine in Fourteenth-Century Würzburg: The Evidence in Michael de Leone's Hausbuch” in Ir sult sprechen willekomen: Festschrift für Helmut Birkhan zum 60. Geburtstag, Christa Tuczay, Ulrike Hirhager, and Karin Lichtblau, eds. (Frankfurt am Main/Berlin/Bern/New York/Paris/Vienna: Peter Lang, 1998), 501-520.

“Die Kochrezepte in Codex J.5 (no. 125) der Bibliothek des Priesterseminars, Brixen: Edition und Kommentar” Würzburger medizinhistorische Mitteilungen 14 (1996): 291-303.

Unus theutonicus plus bibit quam duo latini: Food and Drink in Late-Medieval Germany” Medium Aevum Quotidianum 33 (1995): 8-20.

“Der deutsche Anhang zu Hildegard von Bingens ‘Liber Simplicis Medicinae’ in Codex 6952 der Bibliothèque Nationale in Paris (fol. 232v-238v)” Sudhoffs Archiv 79 (1995): 173-192.

“The Games Cooks Play:  Non-Sense Recipes and Practical Jokes in Medieval Literature” in Food in the Middle Ages: A Book of Essays, ed. Melitta Weiss Adamson (New York/London:  Garland Publishing Inc., 1995), 177-195.

“A Reevaluation of Hildegard of Bingen's Physica in Light of the Latest Manuscript Finds” in Manuscript Sources of Medieval Medicine, ed. Margaret R. Schleissner (New York/London: Garland Publishing Inc., 1995), 55-80.

“Medieval Women’s Guides to Food during Pregnancy: Origins, Texts, and Traditions” Canadian Bulletin of Medical History 10 (1993): 5-23.

“The Role of Medieval Physicians in the Diffusion of Culinary Recipes and Cooking Practices” in Du Manuscrit à la Table, ed. Carole Lambert (Paris:  Champion-Slatkine and Montréal:  Les Presses de l'Université de Montréal, 1992), 69-80.

“Dietetics of Pregnancy: A Fifteenth-Century Perspective” Fifteenth-Century Studies 19 (1992): 301-318.

“Die ‘Physica’ Hildegards von Bingen als Quelle für das ‘Kochbuch Meister Eberhards’” Sudhoffs Archiv 761(1992): 87-96.

Von stichellinges magin vnd mucken fuezzen: Mittelalterliche Rezeptliteratur in der Parodie” Seminar 281(1992): 1-16.

“Straubs Gesundheitslehre: Heinrich Wittenwilers Ring im Kontext mittelalterlicher Fachliteratur” in Medieval German Literature: Proceedings from the 23rd International Congress on Medieval Studies, Kalamazoo, Michigan, May 5-8, 1988, ed. Albrecht Classen (Göppingen: Kümmerle, 1989), 171-80.

TRANSLATION

Johanna Maria van Winter, “Nahrungsmittel in den Niederlanden im 15. und 16. Jahrhundert”, German to English, “The Low Countries in the Fifteenth and Sixteenth Centuries,” in Regional Cuisines of Medieval Europe: A Book of Essays, ed. Melitta Weiss Adamson (New York and London: Routledge, 2002), 197-214.

COURSES RECENTLY TAUGHT AT THE UNIVERSITY OF WESTERN ONTARIO