A Cultural History of Food in the Medieval Age (The Cultural Histories Series)

A Cultural History of Food in the Medieval Age (The Cultural Histories Series)

By: Massimo Montanari (editor)Paperback

Only 2 in stock

£21.24 RRP £24.99  You save £3.75 (15%) & FREE Saver Delivery on orders over £25

Description

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.

Create a review

About Author

Massimo Montanari is Professor of Medieval History and Food History at the University of Bologna, Italy. His many studies on the history of food culture have been widely translated.

Contents

Series Preface Introduction Massimo Montanari, University of Bologna, Italy 1 Food Production Alfio Cortonesi, University of Tuscia, Viterbo, Italy 2 Food Systems Pere Benit, Univeristy of Lleida, Spain 3 Food Security Giuliano Pinto, University of Florence, Italy 4 Food and Politics Jean-Pierre Devroey, Universite Libre de Bruxelles, Belgium 5 Eating Out in the Early and High Middle Ages Alban Gautier, Universite du Littoral Cote d'Opale, Boulogne-sur-Mer, France 6 Professional Cooking, Kitchens, and Service Work Melitta Weiss Adamson, University of Western Ontario, Canada 7 Family and Domesticity Gabriella Piccinni, University of Siena, Italy 8 Body and Soul Allen J. Grieco, Villa I Tatti, The Harvard University Centre for Italian Renaissance Studies, Italy 9 Food Representations Bruno Andreolli, University of Bologna, Italy 10 World Developments Fabio Parasecoli, The New School, NYC, USA Notes Bibliography Notes on Contributors Index

Product Details

  • publication date: 19/11/2015
  • ISBN13: 9781474269919
  • Format: Paperback
  • Number Of Pages: 256
  • ID: 9781474269919
  • weight: 513
  • ISBN10: 1474269915

Delivery Information

  • Saver Delivery: Yes
  • 1st Class Delivery: Yes
  • Courier Delivery: Yes
  • Store Delivery: Yes

Prices are for internet purchases only. Prices and availability in WHSmith Stores may vary significantly

Close