Handbook of Anglo-saxon Food, Vol. 2 /.
Author: Ann Hagan
Publisher:
Published: 199?
Total Pages:
ISBN-13:
DOWNLOAD EBOOKRead and Download eBook Full
Author: Ann Hagan
Publisher:
Published: 199?
Total Pages:
ISBN-13:
DOWNLOAD EBOOKAuthor: Ann Hagen
Publisher:
Published:
Total Pages:
ISBN-13:
DOWNLOAD EBOOKAuthor: Ann Hagen
Publisher:
Published: 1992
Total Pages: 202
ISBN-13:
DOWNLOAD EBOOKFor the first time information from various sources has been brought together in order to build up a picture of how food was grown, conserved, prepared and eaten during the period from the beginning of the 5th century to the 11th century. No specialist knowledge of the Anglo-Saxon period or language is needed, and many people will find it fascinating for the views it gives of an important aspect of Anglo-Saxon life and culture. In addition to Anglo-Saxon England the Celtic west of Britain is also covered.
Author: Ann Hagen
Publisher:
Published: 1995
Total Pages: 432
ISBN-13:
DOWNLOAD EBOOKFood production for home consumption was the basis of economic activity throughout the Anglo-Saxon period and ensuring access to an adequate food supply was a constant preoccupation. Used as payment and a medium of trade, food was the basis of the Anglo-Saxons' system of finance and administration. Information on the production and distribution of food from the fifth to the eleventh centuries from literary and archaeological sources has been brought together for the first time to give fascinating insights into this important aspect on Anglo-Saxon life. This second handbook complements the first and brings together a vast amount of information on livestock, cereal and vegetable crops, fish, honey, and fermented drinks. Related subjects such as hospitality, charity and drunkenness are also dealt with. The extensive twenty-seven page index enables the reader to find specific information quickly.
Author:
Publisher: ReadHowYouWant.com
Published:
Total Pages: 534
ISBN-13: 144299665X
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Publisher: ReadHowYouWant.com
Published:
Total Pages: 390
ISBN-13: 1442996587
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Publisher: ReadHowYouWant.com
Published:
Total Pages: 326
ISBN-13: 1442996218
DOWNLOAD EBOOKAuthor: Ann Hagen
Publisher:
Published: 1995
Total Pages: 409
ISBN-13:
DOWNLOAD EBOOKGrossbritannien/Irland - Mittelalter - Anthropologie - Archäozoologie.
Author: Christina Lee
Publisher: Boydell & Brewer
Published: 2007
Total Pages: 193
ISBN-13: 1843831422
DOWNLOAD EBOOK"Anglo-Saxons were not only frequently buried with material artefacts ranging from pots to clothing to jewellery, they were also often buried with items of food; the funeral ritual itself was sometimes marked by feasting, even at the graveside." "Christina Lee examines the place of food and feasting in funeral rituals from the earliest period to the eleventh century, considering the changes and transformations that occurred during this time. She draws on a wide range of sources, from archaeological evidence to the existing texts; she is concerned particularly to look at representations of funeral feasting and how it functioned as a tool for memory, shedding light on the relationship between the living and the dead." -- Prové de l'editor.
Author: Ann Hagen
Publisher:
Published: 2010
Total Pages: 512
ISBN-13: 9781898281559
DOWNLOAD EBOOKOxbow says: This synthesis of primary and secondary sources, both literary and archaeological, on the subject of Anglo-Saxon food and drink, brings together a vast amount of data and authoritative discussion on a broad range of subjects. Ann Hagen stears away from drawing heavily on recipes as a means of revealing the types of foods, food choices and preferences in this period, to focus on the growing and harvesting of domestic and wild foods, preserving, food preparation and eating. Cereals, vegetables, herbs, fruit and nuts, cattle, sheep, goats and pigs, poultry and eggs, wild animals and birds, honey, fish and molluscs, are just some of the food types discussed. Within each section Ann Hagen delves deeper to consider such subjects as the methods of harvesting and processing food, hunting and animal husbandry, attitudes towards particular types of food, accessibility to foods, diet, food shortages, diseases and what foods were considered everyday and which were reserved for special occasions. Food as payment for rents or services rendered, markets, measures, fasting and feasting, are also discussed in detail. Moving on to drink, Ann Hagen examines the types of drinks available, the context in which they were consumed - domestic, religious and in the alehouse - and the prevalence of drunkenness. In her conclusion, she draws together the evidence to reveal changes in food production and preferences from the early 5th to 11th century, drawing largely on sources from Anglo-Saxon England and the Celtic West of Britain. The role of women, the importance of bread, the social status of feasting, nutrition and changes in diet, and table manners, are just some of the many subjects covered. An excellent study and great value for money.