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Author: Ann Hagen
Publisher:
ISBN: 9781898281559
Category : History
Languages : en
Pages : 512
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Book Description
Oxbow says: This synthesis of primary and secondary sources, both literary and archaeological, on the subject of Anglo-Saxon food and drink, brings together a vast amount of data and authoritative discussion on a broad range of subjects. Ann Hagen stears away from drawing heavily on recipes as a means of revealing the types of foods, food choices and preferences in this period, to focus on the growing and harvesting of domestic and wild foods, preserving, food preparation and eating. Cereals, vegetables, herbs, fruit and nuts, cattle, sheep, goats and pigs, poultry and eggs, wild animals and birds, honey, fish and molluscs, are just some of the food types discussed. Within each section Ann Hagen delves deeper to consider such subjects as the methods of harvesting and processing food, hunting and animal husbandry, attitudes towards particular types of food, accessibility to foods, diet, food shortages, diseases and what foods were considered everyday and which were reserved for special occasions. Food as payment for rents or services rendered, markets, measures, fasting and feasting, are also discussed in detail. Moving on to drink, Ann Hagen examines the types of drinks available, the context in which they were consumed - domestic, religious and in the alehouse - and the prevalence of drunkenness. In her conclusion, she draws together the evidence to reveal changes in food production and preferences from the early 5th to 11th century, drawing largely on sources from Anglo-Saxon England and the Celtic West of Britain. The role of women, the importance of bread, the social status of feasting, nutrition and changes in diet, and table manners, are just some of the many subjects covered. An excellent study and great value for money.
Author: Ann Hagen
Publisher:
ISBN: 9781898281559
Category : History
Languages : en
Pages : 512
Get Book Here
Book Description
Oxbow says: This synthesis of primary and secondary sources, both literary and archaeological, on the subject of Anglo-Saxon food and drink, brings together a vast amount of data and authoritative discussion on a broad range of subjects. Ann Hagen stears away from drawing heavily on recipes as a means of revealing the types of foods, food choices and preferences in this period, to focus on the growing and harvesting of domestic and wild foods, preserving, food preparation and eating. Cereals, vegetables, herbs, fruit and nuts, cattle, sheep, goats and pigs, poultry and eggs, wild animals and birds, honey, fish and molluscs, are just some of the food types discussed. Within each section Ann Hagen delves deeper to consider such subjects as the methods of harvesting and processing food, hunting and animal husbandry, attitudes towards particular types of food, accessibility to foods, diet, food shortages, diseases and what foods were considered everyday and which were reserved for special occasions. Food as payment for rents or services rendered, markets, measures, fasting and feasting, are also discussed in detail. Moving on to drink, Ann Hagen examines the types of drinks available, the context in which they were consumed - domestic, religious and in the alehouse - and the prevalence of drunkenness. In her conclusion, she draws together the evidence to reveal changes in food production and preferences from the early 5th to 11th century, drawing largely on sources from Anglo-Saxon England and the Celtic West of Britain. The role of women, the importance of bread, the social status of feasting, nutrition and changes in diet, and table manners, are just some of the many subjects covered. An excellent study and great value for money.
Author: Debby Banham
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 112
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Book Description
At the heart of Anglo-Saxon society, judging by its literature, lay feasting and drinking but we know little about what Anglo-Saxons actually ate.
Author: Ann Hagen
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 432
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Book Description
Food production for home consumption was the basis of economic activity throughout the Anglo-Saxon period and ensuring access to an adequate food supply was a constant preoccupation. Used as payment and a medium of trade, food was the basis of the Anglo-Saxons' system of finance and administration. Information on the production and distribution of food from the fifth to the eleventh centuries from literary and archaeological sources has been brought together for the first time to give fascinating insights into this important aspect on Anglo-Saxon life. This second handbook complements the first and brings together a vast amount of information on livestock, cereal and vegetable crops, fish, honey, and fermented drinks. Related subjects such as hospitality, charity and drunkenness are also dealt with. The extensive twenty-seven page index enables the reader to find specific information quickly.
Author: Craig Brooks
Publisher:
ISBN: 9781097772216
Category :
Languages : en
Pages : 109
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Book Description
Eat like a viking! Is a handy guide to authentic viking age food. With quick and simple recipes, easy to follow sections on brewing and baking, and a reference list of ingredients, it's perfect for either re-enactors or for anyone who loves cooking on an open fire. A proportion of the proceeds from this book will go towards supporting Moorforge Viking settlement, a living history site offering a unique Viking discovery experience in Gilcrux, Cumbria.
Author: Hugh Magennis
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 206
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Book Description
In examining the treatment of food and drink and eating and drinking, Food and Drink in Anglo-Saxon Britain focuses centrally on Old English poetry but also refers extensively to the prose and to texts in other early Germanic languages and in Latin.
Author: Matthew Harffy
Publisher: Bloomsbury Publishing
ISBN: 1784978825
Category : Fiction
Languages : en
Pages : 384
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Book Description
THE NEW BERNICIA CHRONICLES NOVEL FROM MATTHEW HARFFY, SHADOWS OF THE SLAIN, AVAILABLE TO PREORDER NOW! The first thrilling instalment in the Bernicia Chronicles. Adventure and agony, bloodshed and burning hatreds collide in the story of mighty young Anglo-Saxon warrior Beobrand of Ubbanford. 'HISTORICAL FICTION DOESN'T GET MUCH BETTER THAN THIS' ANGUS DONALD AD 633. Beobrand is a young man with a shadowy past. As an outsider in the kingdom of Bernicia, he is compelled to join his brother as a warrior in the household of King Edwin. He must learn to fight with sword and shield to defend the war-ravaged kingdoms of Northumbria. It is a period of great upheaval, and the land is rife with danger as warlords vie for supremacy and dominion. All Beobrand finds is despair, death and war. Amongst the blood and the betrayals, he learns of his brother's near-certain murder. Inexperienced but ruthless, Beobrand must form his own allegiances as a warrior. Driven by his desire for vengeance and a relentless pursuit of his enemies, he must face challenges which will transform him from a boy to a man who stands strong in the clamour and gore of the shieldwall. Can Beobrand mete out the retribution he craves, and avenge his brother, without sacrificing his honour... and even his soul? Reviews for Matthew Harffy 'Nothing less than superb' Historical Novel Society 'Beobrand is the warrior to follow' David Gilman 'A tale that rings like sword song in the reader's mind' Giles Kristian 'A brilliant characterization of a difficult hero in a dangerous time.' Christian Cameron 'A terrific novel. It illuminates the Dark Ages like a bolt of lightning' Toby Clements 'Battles, treachery, revenge and a healthy dose of Dark Age adventure' Simon Turney 'Matthew Harffy tells a great story' Joanna Hickson 'Harffy's writing just gets better and better... the rightful heir to Gemmell's crown' Jemahl Evans 'A genuinely superb novel' Steven A. McKay 'A breathtaking novel that sweeps the reader into a dark and dangerous world' Paul Fraser Collard
Author: Maxime de La Falaise
Publisher: Grove Press
ISBN: 9780802132963
Category : Cooking
Languages : en
Pages : 254
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Book Description
The hundreds of recipes in Maxime de la Falaise's delight-ful book triumphantly attest to the virtues of Anglo-Saxon gastronomy. Rich with the historical sense of taste, this book allows you to cook the rudiments of a medieval royal banquet, an Elizabethan nursery breakfast, or an eighteenth-century tavern lunch. The recipes are divided into five chronological sections, each preceded by an introduction recounting the fashions and the changes in the food and drink of the period; together they provide an overview of the evolution of English cookery. The earliest recipes, dating from the thirteenth century, are presented in their original language ("Take faire Mutton that hath ben roste . . .") as well as in a modern translation, and all measures and quantities have been updated throughout. Many of the dishes are quite simple to make; others are, quite literally, fit for a king. All together they constitute a delectable, sensual cele-bration of the development of English cuisine.
Author: Ann Hagen
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 202
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Book Description
For the first time information from various sources has been brought together in order to build up a picture of how food was grown, conserved, prepared and eaten during the period from the beginning of the 5th century to the 11th century. No specialist knowledge of the Anglo-Saxon period or language is needed, and many people will find it fascinating for the views it gives of an important aspect of Anglo-Saxon life and culture. In addition to Anglo-Saxon England the Celtic west of Britain is also covered.
Author: Debby Banham
Publisher: OUP Oxford
ISBN: 0191667315
Category : History
Languages : en
Pages : 353
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Book Description
Farming was the basis of the wealth that made England worth invading, twice, in the eleventh century, while trade and manufacturing were insignificant by modern standards. In Anglo-Saxon Farms and Farming, the authors employ a wide range of evidence to investigate how Anglo-Saxon farmers produced the food and other agricultural products that sustained English economy, society, and culture before the Norman Conquest. The first part of the volume draws on written and pictorial sources, archaeology, place-names, and the history of the English language to discover what crops and livestock people raised, and what tools and techniques were used to produce them. In part two, using a series of landscape studies - place-names, maps, and the landscape itself, the authors explore how these techniques might have been combined into working agricultural regimes in different parts of the country. A picture emerges of an agriculture that changed from an essentially prehistoric state in the sub-Roman period to what was recognisably the beginning of a tradition that only ended with the Second World War. Anglo-Saxon farming was not only sustainable, but infinitely adaptable to different soils and geology, and to a climate changing as unpredictably as it is today.
Author: Samuel Pegge
Publisher: Cambridge University Press
ISBN: 1108076203
Category : Cooking
Languages : en
Pages : 239
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Book Description
The 1780 edition of one of the oldest English-language cookbooks, presenting a range of everyday and ceremonial dishes.
