This work introduces readers to German culinary history in the Reformation era from the perspective of social history, and explores food and eating in terms of their economic, social, and religious ramifications. Food production, preparation, and consumption are in the foreground. Recipes and other relevant sources are provided in translation.

Volker Bach is a freelance translator, English teacher at a private language school in Hamburg, and freelance historical cooking instructor at Hamburg University English Department. He has published one book on culinary history.