Food in Medieval Times

Capa
Greenwood Publishing Group, 2004 - 256 páginas
2 Críticas
As críticas não são validadas, mas a Google verifica a existência de conteúdo falso e remove-o quando é identificado
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. 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.
 

Opinião das pessoas - Escrever uma crítica

Não foram encontradas quaisquer críticas nos locais habituais.

Índice

I
1
III
5
IV
6
V
11
VI
15
VII
19
VIII
24
IX
26
XVII
101
XVIII
115
XIX
124
XX
131
XXI
141
XXII
155
XXIII
181
XXIV
205

X
30
XI
39
XII
45
XIII
48
XIV
55
XV
83
XVI
90
XXV
233
XXVI
237
XXVII
239
XXVIII
245
XXIX
Direitos de autor

Outras edições - Ver tudo

Palavras e frases frequentes

Referências a este livro

Acerca do autor (2004)

MELITTA WEISS ADAMSON is Professor of Modern Languages and Literatures at the University of Western Ontario.

Informação bibliográfica