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Food in Medieval Times
Melitta Weiss Adamson
ISBN: 0-313-32147-7
ISBN-13: 978-0-313-32147-4
288 pages
Greenwood Press
Publication: 10/30/2004
List Price: $55.00 (UK Sterling Price: £37.95)
Discount Price: $27.50 Sale Price for U.S. Customers Only. Save 50%. Ends 12/31/2009.
Availability: In Stock
Media Type: Hardcover
Also Available: Paperback Ebook
Trim Size: 6 1/8 x 9 1/4
Subjects:
Series Title: Food through History
Description: 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.
Table of Contents:
  • Acknowledgments
    Timeline
    Introduction
    Foodstuffs
    Food Preparation
    Cuisines by Region
    Eating Habits and Food Ideas
    Food and Religion
    Concepts of Diet and Nutrition
    Conclusion
    Suggested Further Readings
About the Author: MELITTA WEISS ADAMSON is Professor of Modern Languages and Literatures at the University of Western Ontario.
LCC Class: 641
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