Food in Medieval Times
Food in Medieval Times

Author: Melitta Weiss Adamson

Publisher: Greenwood

Published: 2004

Total Pages: 0

ISBN-13: 9780313361760

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New light is shed on everyday life in the middle ages in Great Britain and continental Europe through this unique survey of its food culture. 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.

A Cultural History of Food in the Medieval Age
A Cultural History of Food in the Medieval Age

Author: Massimo Montanari

Publisher: Bloomsbury Publishing

Published: 2014-05-22

Total Pages: 257

ISBN-13: 1350995363

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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.

Food
Food

Author: Jean-Louis Flandrin

Publisher: Columbia University Press

Published: 2013-05-21

Total Pages: 642

ISBN-13: 023111155X

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When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.

A Cultural History of the Human Body in the Renaissance
A Cultural History of the Human Body in the Renaissance

Author: Linda Kalof

Publisher: Bloomsbury Academic

Published: 2014-03-13

Total Pages: 0

ISBN-13: 9781472554642

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The Renaissance was a time of immense change in the social, political, economic, intellectual, and artistic arenas of the Western world.The cultural construction of the human body occupied a pivotal role in those transformations. The social and cultural meanings of embodiment revolutionized the intellectual, political, and emotional ideologies of the period. Covering the period from 1400 to 1650, this volume examines the flexible and shifting categories of the body at an unparalleled time of growth in geographical exploration, science, technology, and commerce. A Cultural History of the Human Body in the Renaissance presents an overview of the period with essays on the centrality of the human body in birth and death, health and disease, sexuality, beauty and concepts of the ideal, bodies marked by gender, race, class and disease, cultural representations and popular beliefs, and self and society.

The Culture of Food in England, 1200-1500
The Culture of Food in England, 1200-1500

Author: C. M. Woolgar

Publisher: Yale University Press

Published: 2016-01-01

Total Pages: 373

ISBN-13: 0300181914

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In this revelatory work of social history, C. M. Woolgar shows that food in late-medieval England was far more complex, varied, and more culturally significant than we imagine today. Drawing on a vast range of sources, he charts how emerging technologies as well as an influx of new flavors and trends from abroad had an impact on eating habits across the social spectrum. From the pauper's bowl to elite tables, from early fad diets to the perceived moral superiority of certain foods, and from regional folk remedies to luxuries such as lampreys, Woolgar illuminates desire, necessity, daily rituals, and pleasure across four centuries.

Medieval Cuisine of the Islamic World
Medieval Cuisine of the Islamic World

Author: Lilia Zaouali

Publisher: Univ of California Press

Published: 2009-09-14

Total Pages: 248

ISBN-13: 0520261747

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Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates—these are the flavors of the golden age of Arab cuisine. This book, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth-and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Lilia Zaouali brings to life Islam's vibrant culinary heritage. The second half of the book gathers an extensive selection of original recipes drawn from medieval culinary sources along with thirty-one contemporary recipes that evoke the flavors of the Middle Ages. Featuring dishes such as Chicken with Walnuts and Pomegranate, Beef with Pistachios, Bazergan Couscous, Lamb Stew with Fresh Apricots, Tuna and Eggplant Purée with Vinegar and Caraway, and Stuffed Dates, the book also discusses topics such as cookware, utensils, aromatic substances, and condiments, making it both an entertaining read and an informative resource for anyone who enjoys the fine art of cooking.

A Cultural History of Law in the Middle Ages
A Cultural History of Law in the Middle Ages

Author: Emanuele Conte

Publisher: Bloomsbury Publishing

Published: 2021-03-11

Total Pages: 315

ISBN-13: 1350079286

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In 500, the legal order in Europe was structured around ancient customs, social practices and feudal values. By 1500, the effects of demographic change, new methods of farming and economic expansion had transformed the social and political landscape and had wrought radical change upon legal practices and systems throughout Western Europe. A Cultural History of Law in the Middle Ages explores this change and the rich and varied encounters between Christianity and Roman legal thought which shaped the period. Evolving from a combination of religious norms, local customs, secular legislations, and Roman jurisprudence, medieval law came to define an order that promoted new forms of individual and social representation, fostered the political renewal that heralded the transition from feudalism to the Early Modern state and contributed to the diffusion of a common legal language. Drawing upon a wealth of textual and visual sources, A Cultural History of Law in the Middle Ages presents essays that examine key cultural case studies of the period on the themes of justice, constitution, codes, agreements, arguments, property and possession, wrongs, and the legal profession.

A Cultural History of Food in Antiquity
A Cultural History of Food in Antiquity

Author: Fabio Parasecoli

Publisher: Bloomsbury Publishing

Published: 2015-11-19

Total Pages: 265

ISBN-13: 1474269907

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"A Cultural History of Food presents an authoritative survey from ancient times to the present. This set of six volumes covers nearly 3,000 years of food and its physical, spiritual, social and cultural dimensions."--

Cuisine and Culture
Cuisine and Culture

Author: Linda Civitello

Publisher: John Wiley & Sons

Published: 2011-03-29

Total Pages: 448

ISBN-13: 0470403713

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Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Witty and engaging, Civitello shows how history has shaped our diet--and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello's humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject.