Food & Eating In Medieval EuropeMartha Carlin, Joel T. Rosenthal Bloomsbury Academic, 1998 - 188 pages 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. |
Contents
The Feast Hall in AngloSaxon Society | 1 |
Food Consumption | 15 |
Fast Food and Urban Living Standards | 27 |
Copyright | |
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accounts Acton Agrarian agricultural Alice Alice's Anglo-Saxon baked bakers banquet barley Beowulf Black Death bread brewers brewing Cædmon Calendar Cambridge Canterbury Canterbury Tales capon cent Charles Chaucer cheese Chiquart Chronicles consumed cooks cookshops court courtly culinary demesne diet dish drink Dyer eating Economic essay evidence example famine feast hall Feeding the City fifteenth century fish food consumption Forme of Cury fourteenth century French gluttony grain guests Guillaume Tirel harvest History Household Book Ibid included king kitchen labour late Le viandier living London London region malt manorial manors manuscripts meals meat Medieval Capital Medieval England medieval English Medieval London ménagier de Paris Middle Ages Norwich Oxford Paris pasties peas peasants Piers Plowman poor population pottage production purchased recipes records Rolls Series social society spices Taillevent Taillevent's thirteenth tion towns trans urban verjuice viandier Vita Edwardi Secundi wages wheat widow wine women York