Food in Medieval Times

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Greenwood Publishing Group, 2004 - Cooking - 256 pages
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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. The book draws on a variety of period sources, including as literature, account books, cookbooks, religious texts, archaeology, and art. Food was a status symbol then, and sumptuary laws defined what a person of a certain class could eat--the ingredients and preparation of a dish and how it was eaten depended on a person's status, and most information is available on the upper crust rather than the masses. Equalizing factors might have been religious strictures and such diseases as the bubonic plague, all of which are detailed here.
 

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Contents

I
1
II
5
III
6
IV
11
V
15
VI
19
VII
24
VIII
26
XVI
101
XVII
115
XVIII
124
XIX
131
XX
141
XXI
155
XXII
181
XXIII
205

IX
30
X
39
XI
45
XII
48
XIII
55
XIV
83
XV
90
XXIV
233
XXV
237
XXVI
239
XXVII
245
XXVIII
257
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About the author (2004)

MELITTA WEISS ADAMSON is Professor of Modern Languages and Literatures at the University of Western Ontario.

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