Food in Change: Eating Habits from the Middle Ages to the Present DayAlexander Fenton, Eszter Kisbán Abstract: These essays are based on the contributions to the Fifth International Conference on Ethnological Food Research organized by the Institute of Ethnology of the Hungarian Academy of Sciences in October 1983. This publication deals with the changing eating habits in the Middle Ages in a number of countries--includes the U.S., but mainly in Europe. Contents includes: 1) Periods and turning-points in the history of Bulgaria and Slovakia; 2) Diet and social movements in the U.S.; 3) Potato spirits in early days of East Germany and the potato and the Polish Kitchen; 4) Hard tack as a popular food in Greece and continuity and change in the Irish diet; 5) Popular Rumanian food in the late 18th and 19th centuries and eating habits in Russian towns in the 16th and 19th centuries; 6) Pottery and food preparation, storage and transport in the Scottish Hebrides: and 7) Medieval fasting. |
Contents
the Example of Europe | 2 |
America | 26 |
Philadelphia Bread Reassessed | 34 |
Copyright | |
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19th century abstinence American amongst animal areas baked bakeries barley became beef behaviour Benedict of Nursia Benedictine boiled bread Bucharest butter cabbage soup carcass cattle cereal changes cheese Cistercian common consumed consumption cookery cooking corn cornstarch crogan crop cultivation culture daily dishes Domostroi dough Dresden drink early eaten eating habits economic eggs especially ethnic Europe Famine farm farmers fast days festival fish foodstuffs fresh fricassee grain hard tack Hebrides Ibid important increased influence innovations Ireland Irish kind kitchen Kraków kvass late legumes loaf loaves maize meals meat meat days method midday Middle Ages milk millet monasteries monks period poorer population pork porridge potato pottery preparation preservation regions Regula cum Commentariis Regula Scti rural salt Scotland Second World War Sheep husbandry slaughter house Slovakia social sour spread sugar towns traditional urban vegetables villages wheat white gravies wine