Food in the Middle Ages
A Book of Essays
Published on 1. May 1995
Book
Hardback
224 pages
978-0-8153-1345-8 (ISBN)
Description
The enormous interest in recent years in the role of food in history has inspired this scholarly and entertaining collection of ten newly commissioned articles by medievalists from North America, Europe, and Australia that examines the subject of medieval food from a variety of disciplines including English, French, and German literature, history, and history of medicine. Up to now, there had been no such collection of in-depth, cross-cultural studies on medieval food in a variety of culinary, literary, and religious texts. An introduction and subject index are provided.
More details
Series
Language
English
Place of publication
New York
United States
Publishing group
Taylor & Francis Inc
Target group
College/higher education
Professional and scholarly
Dimensions
Height: 222 mm
Width: 145 mm
Thickness: 16 mm
Weight
421 gr
ISBN-13
978-0-8153-1345-8 (9780815313458)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Melitta Weiss Adamson
Content
Tempering Medieval Food, Terence Scully * Sorting through the Titles of Medieval Dishes: What Is, or Is Not, a 'Blanc manger'?, Constance B. Hieatt * Interregional Influeences in Medieval Cooking, Johanna Maria van Winter * The Evolution of Culinary Techniques in the Medieval Era, Barbara Santich * Some Remarks on Medieval Cooking: The Ambras Recipe-Collection of Cod. Vind. 5486, Helmut Birhan * Nutrition in the Desert: The Exemplary Case of Desert Ermeticism, Kevin P. Roddy * Jews and Christians at the Lord's Table, Winfried Frey * Hungry Heroes in Medieval Literature, Susan E. Farrier * Pears and Pregnancy in Chaucer's 'Merchant's Tale', Carol A. Everest * The Games Cooks Play: Non-Sense Recipes and Practical Jokes in Medieval Literature, Melitta Weiss Adamson