1st Edition

Food in the Middle Ages A Book of Essays

Edited By Melitta Weiss Adamson Copyright 1995
    224 Pages
    by Routledge

    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.

    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


    Melitta Weiss Adamson