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Description
Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative.
The book draws on a variety of period sources, including as literature, account books, cookbooks, religious texts, archaeology, and art. Food was a status symbol then, and sumptuary laws defined what a person of a certain class could eat—the ingredients and preparation of a dish and how it was eaten depended on a person's status, and most information is available on the upper crust rather than the masses. Equalizing factors might have been religious strictures and such diseases as the bubonic plague, all of which are detailed here.
Table of Contents
Timeline
Introduction
Foodstuffs
Food Preparation
Cuisines by Region
Eating Habits and Food Ideas
Food and Religion
Concepts of Diet and Nutrition
Conclusion
Suggested Further Readings
Product details
| Published | 30 Oct 2004 |
|---|---|
| Format | Paperback |
| Edition | 1st |
| Extent | 288 |
| ISBN | 9780313361760 |
| Imprint | Greenwood |
| Dimensions | 235 x 156 mm |
| Series | Food through History |
| Publisher | Bloomsbury Publishing |
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This book is available on Bloomsbury Collections where your library has access.
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