Food and Feast in Medieval England

Food and Feast in Medieval England

Author: P. W. Hammond

Publisher: Sutton Publishing

ISBN: IND:30000037370826

Category: Civilization, Medieval

Page: 176

View: 726

'Alle the poure peple then peescoddes brought / Benes and baken apples thei brouhte in here lappes / Onions and pot herbs and ripe chiries many'. Food in the Middle Ages was not always as plentiful as this passage from William Langland's Piers Plowman might suggest, but there is no doubting its variety. This unique and fully illustrated study begins by examining this extraordinary range, discussing its production and distribution and identifying the different types of food eaten by all classes of medieval English society. Everything that can be discovered about medieval food is dealt with here, from hunting, fish-breeding, brewing and baking to food hygiene and storage and the way in which the kitchen and pantry of a large household were organized. For the first time, too, the nutritional value of the food is systematically evaluated in order to consider whether or not people in medieval England were well fed. There is also a detailed description of the remarkably elaborate regulations known to have been associated with the serving and eating of food in the great households. The book concludes with a discussion of the organization of medieval feasts, such as that held at York on 26 December 1251, which, after six months of preparation, saw the consumption of no fewer than 68,500 loaves of bread and 25,000 gallons of wine, along with 1,300 deer, 170 boars, 60,000 herring, 10,000 haddock and 7,000 hens. Firmly based on archaeological and written evidence, this groundbreaking work provides a fascinating introduction to a vital but often neglected topic in the study of medieval England, and one which will be of interest to historian and layman alike.
Food and Feast in Medieval England
Language: en
Pages: 176
Authors: P. W. Hammond
Categories: Civilization, Medieval
Type: BOOK - Published: 1993 - Publisher: Sutton Publishing

'Alle the poure peple then peescoddes brought / Benes and baken apples thei brouhte in here lappes / Onions and pot herbs and ripe chiries many'. Food in the Middle Ages was not always as plentiful as this passage from William Langland's Piers Plowman might suggest, but there is no
Food & Feast in Medieval England
Language: en
Pages: 200
Authors: P. W. Hammond
Categories: History
Type: BOOK - Published: 2005-01-01 - Publisher: Sutton Publishing

Based on archaeological and written evidence, this book deals with everything we know about medieval food, from hunting and harvesting to food hygiene and the organization of a large household kitchen. Peter Hammond evaluates the nutritional value of medieval food, the customs associated with its serving and eating, and the
Food in Medieval England
Language: en
Pages: 347
Authors: C. M. Woolgar, D. Serjeantson, T. Waldron
Categories: Cooking
Type: BOOK - Published: 2006-07-06 - Publisher: Oxford University Press on Demand

'Food in Medieval England' draws on research across different disciplines to present a picture of the English diet from the early Saxon period up to 1540. It uses a range of sources, from the historical records of medieval farms, abbeys, & households both great & small, to animal bones, human
Food and Feast in Medieval England
Language: en
Pages: 176
Authors: Peter W. Hammond
Categories: Cooking
Type: BOOK - Published: 1996 - Publisher:

Books about Food and Feast in Medieval England
Food and Eating in Medieval Europe
Language: en
Pages: 204
Authors: Martha Carlin, Joel T. Rosenthal
Categories: History
Type: BOOK - Published: 1998-07-01 - Publisher: Bloomsbury Publishing

Eating and drinking are essential to life and therefore of great interest to the historian. As well as having a real fascination in their own right, both activities are an integral part of the both social and economic history. Yet food and drink, especially in the middle ages, have received