A Cultural History of Food in the Medieval Age

A Cultural History of Food in the Medieval Age

by Massimo Montanari (Editor)


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Europe was formed in the Middle Ages. The merging of the traditions of Roman-Mediterranean societies with the customs of Northern Europe created new political, economic, social and religious structures and practices. Between 500 and 1300 CE, food in all its manifestations, from agriculture to symbol, became ever more complex and integral to Europe's culture and economy. The period saw the growth of culinary literature, the introduction of new spices and cuisines as a result of trade and war, the impact of the Black Death on food resources, the widening gap between what was eaten by the rich and what by the poor, as well as the influence of religion on food rituals.

A Cultural History of Food in the Medieval Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

Product Details

ISBN-13: 9781474269919
Publisher: Bloomsbury Academic
Publication date: 11/19/2015
Series: The Cultural Histories Series
Pages: 256
Product dimensions: 6.60(w) x 9.50(h) x 0.60(d)

About the Author

Massimo Montanari is Professor of Medieval History and Food History at the University of Bologna, Italy. His many studies on the history of food culture have been widely translated.

Table of Contents

Series Preface

Massimo Montanari, University of Bologna, Italy

1 Food Production
Alfio Cortonesi, University of Tuscia, Viterbo, Italy

2 Food Systems
Pere Benit, Univeristy of Lleida, Spain

3 Food Security
Giuliano Pinto, University of Florence, Italy

4 Food and Politics
Jean-Pierre Devroey, Université Libre de Bruxelles, Belgium

5 Eating Out in the Early and High Middle Ages
Alban Gautier, Université du Littoral Côte d'Opale, Boulogne-sur-Mer, France

6 Professional Cooking, Kitchens, and Service Work
Melitta Weiss Adamson, University of Western Ontario, Canada

7 Family and Domesticity
Gabriella Piccinni, University of Siena, Italy

8 Body and Soul
Allen J. Grieco, Villa I Tatti, The Harvard University Centre for Italian Renaissance Studies, Italy

9 Food Representations
Bruno Andreolli, University of Bologna, Italy

10 World Developments
Fabio Parasecoli, The New School, NYC, USA

Notes on Contributors

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