Food and eating in medieval Europe
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.
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Cannibalism as an Aspect of Famine in Two English
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accounts Acton Agrarian agricultural Alice Alice's Anglo-Saxon baked bakers banquet barley Beowulf Bermondsey Black Death bread brewers brewing Calendar Cambridge Canterbury capon cent Charles Chaucer cheese Chiquart Chronicles consumed cooks cookshops court courtly culinary death demesne diet dish drink Dyer early fourteenth eating Economic essay evidence example Exeter Book 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 living London London region malt manorial manors manuscripts Margaret Murphy meals meat Medieval Capital Medieval England medieval English Medieval London Middle Ages Norwich Oxford Paris pasties peas peasants period Piers Plowman poor population pottage production purchased recipes records Rolls Series social society spices supply Taillevent Taillevent's thirteenth tion towns trans urban verjuice viandier Vita Edwardi Secundi wages wheat widow wine women York