A Handbook of Anglo-Saxon Food: Processing and Consumption
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.
Anglo Anglo-Saxon England Anglo-Saxon period animals archaeological barley boiling bones Bonser Bosworth & Toller bread broth Bury St Edmunds buteran buton butter cattle Cauldrons celc century cereal cheese Chrodegang Cockayne Colgrave Colloquy cooking Cunliffe dceg delicacies diet dishes Domesday drink ealle eaten eggs evidence Exeter Book famine fast fcesten feast days Fenton & Kisban Fenton & Owen fire fish flcesc flesh flour Grube hall harp herbs hlafe Holdsworth hunger indicate king Lacnunga Leechdoms loaves Loyn McGee meal meat medieval milk Miller minstrel monasteries monastic Monk Napier Old English oven pcet perhaps Peri Didacheon Pheifer ponne presumably probably quern recipes recorded referred Regularis Concordia rennet roasted Robertson 1939 Roesdahl Rule of Chrodegang salt Saxon seems Skeat Smallridge St Edmunds stews tenth-century Turner twam vegetables Walford Welsh Laws West Stow whey Whitelock 1955 Widsith Wilson wine Wright yeast Yeavering