Food and Eating in Medieval Europe

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Bloomsbury Publishing, 1998 M07 1 - 204 pages
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Eating and drinking are essential to life and therefore of great interest to the historian. As well as having a real fascination in their own right, both activities are an integral part of the both social and economic history. Yet food and drink, especially in the middle ages, have received less than their proper share of attention. The essays in this volume approach their subject from a variety of angles: from the reality of starvation and the reliance on 'fast food' of those without cooking facilities, to the consumption of an English lady's household and the career of a cook in the French royal household.

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Quite long and doesn't get to the point quick enough.


1 The Feast Hall in AngloSaxon Society
Food Consumption in Chaucers Canterbury Tales
3 Fast Food and Urban Living Standards in Medieval England
4 Did the Peasants Really Starve in Medieval England?
5 Cannibalism as an Aspect of Famine in Two English Chronicles
6 Driven by Drink? Ale Consumption and the Agrarian Economy of the London Region c 13001400
Much Done But Much More to Do
Some Historical Approaches
9 The Household of Alice de Bryene 141213
Taillevent and the Profession of Medieval Cooking
11 Medieval and Renaissance Wedding Banquets and Other Feasts

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About the author (1998)

Martha Carlin is Professor of History at the University of Wisconsin-Milwaukee, USA.

Joel T. Rosenthal is Professor Emeritus in the Dept of History at Stony Brook University, USA. He is the author of Old Age in Late Medieval England (1996).

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