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Author: Melitta Weiss Adamson
Publisher: Routledge
ISBN: 1135547890
Category : Literary Criticism
Languages : en
Pages : 246
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Book Description
First Published in 1995. Routledge is an imprint of Taylor & Francis, an informa company.
Author: Melitta Weiss Adamson
Publisher: Taylor & Francis
ISBN: 9780815313458
Category : Cooking
Languages : en
Pages : 246
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Book Description
First Published in 1995. Routledge is an imprint of Taylor & Francis, an informa company.
Author: Melitta Weiss Adamson
Publisher: Greenwood
ISBN: 9780313361760
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
New light is shed on everyday life in the middle ages in Great Britain and continental Europe through this unique survey of its food culture. Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative.
Author: C. M. Woolgar
Publisher: OUP Oxford
ISBN: 0191534285
Category : History
Languages : en
Pages : 364
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Book Description
Food and diet are central to understanding daily life in the middle ages. In the last two decades, the potential for the study of diet in medieval England has changed markedly: historians have addressed sources in new ways; material from a wide range of sites has been processed by zooarchaeologists and archaeobotanists; and scientific techniques, newly applied to the medieval period, are opening up possibilities for understanding the cumulative effects of diet on the skeleton. In a multi-disciplinary approach to the subject, this volume, written by leading experts in different fields, unites analysis of the historical, archaeological, and scientific record to provide an up-to-date synthesis. The volume covers the whole of the middle ages from the early Saxon period up to c .1540, and while the focus is on England wider European developments are not ignored. The first aim of the book is to establish how much more is now known about patterns of diet, nutrition, and the use of food in display and social competition; its second is to promote interchange between the methodological approaches of historians and archaeologists. The text brings together much original research, marrying historical and archaeological approaches with analysis from a range of archaeological disciplines, including archaeobotany, archaeozoology, osteoarchaeology, and isotopic studies.
Author: Lynne Elliott
Publisher: Crabtree Publishing Company
ISBN: 9780778713487
Category : Juvenile Nonfiction
Languages : en
Pages : 36
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Book Description
Provides an overview of food, hunting, and cooking in the Middle Ages.
Author: P. W. Hammond
Publisher: Sutton Publishing
ISBN: 9780750937733
Category : History
Languages : en
Pages : 200
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Book Description
Based on archaeological and written evidence, this book deals with everything we know about medieval food, from hunting and harvesting to food hygiene and the organization of a large household kitchen. Peter Hammond evaluates the nutritional value of medieval food, the customs associated with its serving and eating, and the organisation of feasts, supported by innumerable facts and figures and examples from sources. The book is now available in a smaller paperback edition with black and white illustrations.
Author: Melitta Weiss Adamson
Publisher: Routledge
ISBN: 1135547890
Category : Literary Criticism
Languages : en
Pages : 246
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Book Description
First Published in 1995. Routledge is an imprint of Taylor & Francis, an informa company.
Author: Guillermo Alvar Nuño
Publisher: Taylor & Francis
ISBN: 1003816568
Category : History
Languages : en
Pages : 378
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Book Description
This book offers a study of what and how people ate in the Iberian Peninsula between the twelfth and fifteenth centuries. It has long been recognized that Mediterranean cultures attach great importance to communal meals and food cooked with great refinement. However, whilst medieval feasting in England, France and Italy has been thoroughly studied, Spain and Portugal have both been somewhat neglected in this area of study. This volume analyses how medieval men of the Iberian Peninsula questioned themselves about different aspects deemed important in social feasting. It investigates the acquisition of table manners and rhetorical skills, the interaction between medicine and eating, and the presence of food in literature and religion. The book also shows how this shared society and culture, as well as their attitude towards food, connected them to a Western European tradition. The book will appeal to scholars and students alike interested in food and feasting from the perspectives of literature, history, language, art, religion and medicine, and to those interested in a social, cultural and literary overview of life in the Iberian Peninsula during the late Middle Ages.
Author: Massimo Montanari
Publisher: Bloomsbury Publishing
ISBN: 1350995363
Category : History
Languages : en
Pages : 257
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Book Description
Europe was formed in the Middle Ages. The merging of the traditions of Roman-Mediterranean societies with the customs of Northern Europe created new political, economic, social and religious structures and practices. Between 500 and 1300 CE, food in all its manifestations, from agriculture to symbol, became ever more complex and integral to Europe's culture and economy. The period saw the growth of culinary literature, the introduction of new spices and cuisines as a result of trade and war, the impact of the Black Death on food resources, the widening gap between what was eaten by the rich and what by the poor, as well as the influence of religion on food rituals. A Cultural History of Food in the Medieval Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.
Author: Terence Scully
Publisher: Boydell Press
ISBN: 9780851154305
Category : Cooking
Languages : en
Pages : 296
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Book Description
In this fascinating study, the author examines both the theory and practice of medieval cooking. The recipes which survived indicate how rich and varied a choice of dishes the wealthy could enjoy.
Author: Paul B. Newman
Publisher: McFarland
ISBN: 0786450525
Category : History
Languages : en
Pages : 302
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Book Description
Although life in the Middle Ages was not as comfortable and safe as it is for most people in industrialized countries today, the term "Dark Ages" is highly misleading. The era was not so primitive and crude as depictions in film and literature would suggest. Even during the worst years of the centuries immediately following the fall of Rome, the legacy of that civilization survived. This book covers diet, cooking, housing, building, clothing, hygiene, games and other pastimes, fighting and healing in medieval times. The reader will find numerous misperceptions corrected. The book also includes a comprehensive bibliography and a listing of collections of medieval art and artifacts and related sites across the United States and Canada so that readers in North America can see for themselves some of the matters discussed in the book. Instructors considering this book for use in a course may request an examination copy here.
