Food & Eating In Medieval Europe

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Overview

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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Product Details

  • ISBN-13: 9781852851484
  • Publisher: Bloomsbury Academic
  • Publication date: 7/1/1998
  • Pages: 200
  • Product dimensions: 6.14 (w) x 9.21 (h) x 0.50 (d)

Table of Contents

Elizabeth M. Berbel Pilgrims to Table: An Anaysis of Food Consumption in Chaucer's Canterbury Tales, Margery Brown The Feast Hall in Anglo-Saxon Poetry, Martha Carlin Fast Food and Urban Living Standards in Medieval England; Christopher Dyer Did the Peasants Realy Starve?; James Galloway Driven by Drink? Ale Consumption and theAgrarian Economy of London Region, c. 1300-1400; Constance B. Hicatt Making Sense of Medieval Culinary Records: Much Done but Much More to Do; Julia Marvin Cannibalism as an Aspect of Famine in Two English Chronicles, Margaret Murphy Feeding Medieval Cities: Some Historical Approaches; ffiona Swabey The Household of Alice de Bryene, 1412-13: There's No Such Thing as a Free Lunch; Alan Weber Guillaume Tirel: A Cook at the Royal Court of France in the Fourteenth Century; Susan F. Weiss Renaissance Wedding Banquets; Index.

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