Food and Eating in Medieval Europe 1150-1900

edited by Martha Carlin and Joel T. Rosenthal

The consumption of food and drink is an integral part of social and economic history. The papers in this volume examine the most interesting aspects of medieval eating.

Contents: The feast hall in Anglo-Saxon society (Marjorie A. Brown)

An analysis of food consumption in Chaucer's Canterbury Tales (Elizabeth M. Biebel)

Fast food and urban living standards in medieval England (Martha Carlin)

Did the peasants really starve in medieval England? (Christopher Dyer)

Cannibalism as an aspect of famine in two English chronicles (Julia Marvin)

Ale consumption and the agrarian economy of the London region c.1300-1400 James A. Galloway)

Making sense of medieval culinary records (Constance B. Hieatt)

Feeding medieval cities - some historical approaches (Margaret Murphy)

The household of Alice de Breyne 1412-1413
(Ffiona Swabey)

Taillevent and the profession of medieval cooking (Alan S. Weber)

Medieval and Renaissance wedding banquets and other feasts (Susan F. Weiss)

188p, 5 figs (Hambledon Press, 1998)
ISBN 1852851481. Hardback available.
Price US $45.00
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Jenn