Food, Eating and Identity in Early Medieval England

Nonfiction, Food & Drink, Food Writing, History, Medieval
Cover of the book Food, Eating and Identity in Early Medieval England by Allen J. Frantzen, Boydell & Brewer
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Allen J. Frantzen ISBN: 9781782043218
Publisher: Boydell & Brewer Publication: May 15, 2014
Imprint: Boydell Press Language: English
Author: Allen J. Frantzen
ISBN: 9781782043218
Publisher: Boydell & Brewer
Publication: May 15, 2014
Imprint: Boydell Press
Language: English

Food in the Middle Ages usually evokes images of feasting, speeches, and special occasions, even though most evidence of food culture consists of fragments of ordinary things such as knives, cooking pots, and grinding stones, which are rarely mentioned by contemporary writers. This book puts daily life and its objects at the centre of the food world. It brings together archaeological and textual evidence to show how words and implements associated with food contributed to social identity at all levels of Anglo-Saxon society. It also looks at the networks which connected fields to kitchens and linked rural centres to trading sites. Fasting, redesigned field systems, and the place of fish in the diet are examined in a wide-ranging, interdisciplinary inquiry into the power of food to reveal social complexity. Allen J. Frantzen is Professor of English at Loyola University Chicago.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Food in the Middle Ages usually evokes images of feasting, speeches, and special occasions, even though most evidence of food culture consists of fragments of ordinary things such as knives, cooking pots, and grinding stones, which are rarely mentioned by contemporary writers. This book puts daily life and its objects at the centre of the food world. It brings together archaeological and textual evidence to show how words and implements associated with food contributed to social identity at all levels of Anglo-Saxon society. It also looks at the networks which connected fields to kitchens and linked rural centres to trading sites. Fasting, redesigned field systems, and the place of fish in the diet are examined in a wide-ranging, interdisciplinary inquiry into the power of food to reveal social complexity. Allen J. Frantzen is Professor of English at Loyola University Chicago.

More books from Boydell & Brewer

Cover of the book Crises in Economic and Social History by Allen J. Frantzen
Cover of the book Friedelind Wagner by Allen J. Frantzen
Cover of the book The Battle of Agincourt: Sources and Interpretations by Allen J. Frantzen
Cover of the book Globalization and Sustainable Development in Africa by Allen J. Frantzen
Cover of the book The Medieval Military Engineer by Allen J. Frantzen
Cover of the book Unmasking Ravel by Allen J. Frantzen
Cover of the book Female Circumcision and Clitoridectomy in the United States by Allen J. Frantzen
Cover of the book Must Close Saturday by Allen J. Frantzen
Cover of the book Enlightened War by Allen J. Frantzen
Cover of the book Inside Conducting by Allen J. Frantzen
Cover of the book Ira Aldridge by Allen J. Frantzen
Cover of the book Beethoven's Chamber Music in Context by Allen J. Frantzen
Cover of the book The Medieval Cook by Allen J. Frantzen
Cover of the book The Benedictines in the Middle Ages by Allen J. Frantzen
Cover of the book Displaced Heritage by Allen J. Frantzen
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy