Food for the Community: Special Diets for Special Groups
So, what did medieval monks eat? How did the catering arrangements for servants change between the Middle Ages and the nineteenth century? What were school dinners like at the French school of St Cyr? What delights did a typical Yorkshire workhouse diet contain? What was on the menu if you were a sailor between 1530 and 1830? And have soldiers in the nineteenth and twentieth centuries really marched on their stomachs? These questions and many more are answered in this fascinating new examination of Food for the Community, shedding as much light on contemporary dietary theories and the social context of special diets as it does on the actual foods consumed.
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Abbot accounts allowed ANNE WILSON army baking beef beer biscuit board wages boiled Bolton Priory bought bread breakfast Brears British broth bushels butter Bynum century cheese Cistercians cook daily Dames diet dietary dining dinner dishes dried drink England Erddig Esholt feast fish flour fresh frumenty girls grog guests hall household Ian Kershaw included Infirmary Kcal Kershaw Kirkstall Abbey Leeds Lekai London Madame malt Manseau Marrick Marrick Priory meals medieval mess Milk porridge Milk Mme de Maintenon Monastery monastic monks mutton navy nutritional oatcake oatmeal officers paupers peas pint Poor Law pork porridge porridge Milk porridge potatoes pottage pudding quarters ration Refectory rice Rice milk roast Robertson 1979 sailors salt scurvy second table Selby Abbey served ships soldiers soup St Cyr steward sugar Sunday supper supply Tillotson 1988 upper servants vegetables victualling vitamin week wheat wine workhouse Yorkshire