In the Medieval Age
Author(s)
Bibliographic Information
In the Medieval Age
（A cultural history of food / general editors, Fabio Parasecoli and Peter Scholliers, v. 2）
Bloomsbury, 2013
- : hb
- Other Title
-
A cultural history of food in the Medieval Age
Available at / 2 libraries
-
No Libraries matched.
- Remove all filters.
Note
"First published in 2012 by Berg" --T.p. verso
"Reprinted by Bloomsbury Academic 2013" --T.p. verso
Includes bibliographical references (p. [197]-219) and index
Description and Table of Contents
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.
Table of 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
by "Nielsen BookData"