FOOD & EATING IN MEDIEVAL EUROPE

Front Cover
Martha Carlin, Joel T. Rosenthal
A&C Black, Jan 1, 1998 - History - 188 pages
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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Quite long and doesn't get to the point quick enough.

Contents

Food Consumption in Chaucers Canterbury Tales
15
3 Fast Food and Urban Living Standards in Medieval England
27
4 Did the Peasants Really Starve in Medieval England?
53
5 Cannibalism as an Aspect of Famine in Two English Chronicles
73
6 Driven by Drink? Ale Consumption and the Agrarian Economy of the London Region c 13001400
87
Much Done But Much More to Do
101
Some Historical Approaches
117
9 The Household of Alice de Bryene 141213
133
Taillevent and the Profession of Medieval Cooking
145
11 Medieval and Renaissance Wedding Banquets and Other Feasts
159
Index
175
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