Food In Medieval Times

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Overview

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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Product Details

  • ISBN-13: 9780313321474
  • Publisher: ABC-Clio, LLC
  • Publication date: 10/30/2004
  • Series: Food through History
  • Edition description: New Edition
  • Pages: 284
  • Product dimensions: 6.14 (w) x 9.21 (h) x 0.69 (d)

Meet the Author

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

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Table of Contents

1 Foodstuffs 1
2 Food preparation 55
3 Cuisines by region 83
4 Eating habits and food ideas 155
5 Food and religion 181
6 Concepts of diet and nutrition 205
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