The Middle Ages on the block: animals, Guilds and meat in the medieval period
Understanding the place of butchery in the medieval period requires a more in depth appraisal of the place of animals in medieval English culture. Fortunately, this period is perhaps one of the most interesting in terms of the lines of information available for this assessment. The rich historical evidence has led to research detailing the manufacture and uses of tools; the animals acquired and eaten in a number of different social contexts and accounts relating to the organisation of butchery.
Searching For The Authentic: Foodservice At A Medieval Banquet
Searching For The Authentic: Foodservice At A Medieval Banquet By Cate Clifford, Richard Robinson and Charles Arcodia Journal of Tourism, Hospitality and Culinary…
Food and the Maintenance of Social Boundaries in Medieval England
In this chapter, both zooarchaeological and historical evidence are used to explore variation in patterns of consumption among different sectors of medieval English society (ca. A.D. 1066-1520).
Medieval Food
Everything you wanted to know about what people in the Middle Ages ate!
Documents and interpretation: UNITS OF MEASUREMENT IN THE EARLY MEDIEVAL ECONOMY: THE EXAMPLE OF CAROLINGIAN FOOD RATIONS
Documents and interpretation: UNITS OF MEASUREMENT IN THE EARLY MEDIEVAL ECONOMY: THE EXAMPLE OF CAROLINGIAN FOOD RATIONS DEVROEY, JEAN-PIERRE History, Vol.1 (1987) Abstract It…
Dietary Decadence and Dynastic Decline in the Mongol Empire
Dietary Decadence and Dynastic Decline in the Mongol Empire Smith, Jr., John Masson Journal of Asian History, vol. 34, no. 1, (2000) Abstract Most…
Norse Drinking Traditions
Unfortunately, while there are many passing references in Old Norse literature and occasional bits of evidence in the archaeological record, there is far from a complete picture of Viking Age brewing, vintning, and drinking customs.
Dietetics in Medieval Islamic Culture
Dietetics in Medieval Islamic Culture Waines, David Medical History, 43 (1999) Abstract The origins of dietetics understood as”the systematic control of food and…
The Wine Trade in Bristol in the Fifteenth and Sixteenth Centuries
The Wine Trade in Bristol in the Fifteenth and Sixteenth Centuries By Catherine R. Pitt MA Thesis, University of Bristol, 2006 Abstract: Bristol…
Pre – and protohistoric bread in Sweden : a definition and a review
Pre – and protohistoric bread in Sweden : a definition and a review By Ann-Marie Hansson Civilisations, Vol.49 (2002) Abstract: This article presents…
‘Real Eating:’ A Medieval Spanish Jewish View of Gastronomic Authenticity
‘Real Eating:’ A Medieval Spanish Jewish View of Gastronomic Authenticity Brumberg-Kraus, Jonathan (Wheaton College, Massachusetts) 2005 Oxford Symposium on Food and Cookery Abstract In…
How Cinggis-qan Has Changed the World
How Cinggis-qan Has Changed the World By Paul D. Buell Published Online (2010) Abstract: The Mongols united more of Eurasia under a single…
The Economics of Medieval English Brewing
I would like to consider Margery Kempe as a typical commercial brewer at the beginning of the fifteenth century and place the hints she gives us into a wider context of how medieval English breweries functioned.
Women and Men in the Brewer’s Gild of London
Women and Men in the Brewer’s Gild of London By Judith M. Bennett The Salt of Common Life: Individuality and Choice in the…
The Village Ale-Wife: Women and Brewing in Fourteenth-Century England
The medieval peasant diet was plain and basic; most peasant meals consisted only of bread, ale, and soup with some variation provided by seasoned fruits, legumes, and vegetables.
Dietary Recommendations in the Medieval Medical School of Salerno
Dietary Recommendations in the Medieval Medical School of Salerno By Maurizio Bifulco, Magda Marasco and Simona Pisanti American Journal of Preventive Medicine, Vol.35:6…
Fast or feast: reconstructing diet in later medieval England by stable isotope analysis
Fast or feast: reconstructing diet in later medieval England by stable isotope analysis By Gundula Muldner and Michael P. Richards Journal of Archaeological…
Changes in Diet in the Late Middle Ages: the Case of Harvest Workers
Changes in Diet in the Late Middle Ages: the Case of Harvest Workers By Christopher Dyer Agricultural Historical Review, Vol.36:1 (1988) Abstract: The…
Who Ate All the Pigs in Medieval Denmark?
It’s fair to assume that Valdemar the Conqueror, while ruling over Denmark in the early 1200s, ate like a king. But, what was…
The history of the medieval vegetable garden of the common man and woman: the poorness of descriptions and pictures
In search of depictions of medieval vegetables, a study of medieval vegetable gardens of the common man and woman was made.
They dined on crane: bird consumption, wild fowling and status in medieval England
In this paper the evidence for the use and consumption of wild birds in medieval England is reviewed.
Some Basic Aspects of Medieval Cuisine
Some Basic Aspects of Medieval Cuisine By Paul Freedman Annales Universitatis Apulensis, Series Historica,Vol.11:1 (2007) Introduction: The subject of medieval cuisine possess intrinsic…
Fishes and other aquatic species in the Byzantine literature: Classification, terminology and scientific names
Fish was a substantial food item during antiquity and the Middle Ages for the people living around the Mediterranean area, as it is considered of high nutritional value.
The chalice and the cup : the changing role of wine in the High Middle Ages
In an interdisciplinary approach, this study integrates the historiographies of viticulture as well as of the Christian liturgy to answer the question: why did wine disappear from the Eucharist in the high Middle Ages?