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 less than their proper share of attention. The essays in this volume approach their subject from a variety of angles: from the reality of starvation and the reliance on 'fast food' of those without cooking facilities, to the consumption of an English lady's household and the career of a cook in the French royal household.
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Editorial Reviews
Book Description
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 less than their proper share of attention. The essays in this volume approach their subject from a variety of angles: from the reality of starvation and the reliance on 'fast food' of those without cooking facilities, to the consumption of an English lady's household and the career of a cook in the French royal household.
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11 of 11 people found the following review helpful:
5.0 out of 5 stars
fascinating views of food and customs of the Middle Ages,
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This review is from: Food & Eating in Medieval Europe (Hardcover)
Professors Carlin and Rosenthal are to be commended for their wide-ranging exploration of a subject we too often take for granted - getting food to the table and eating it. From the fascinating "Fast Food and Urban Living Standards in Medieval England" to the the grisly "Cannibalism as an Aspect of Famine in Two English Chronicles", this is a scholarly look at how another culture approached meals and eating. I could not put this book down. I found myself needing to know "Did the Peasants Really Starve in Medieval England?" and enthralled by "Driven by Drink? Ale Consumption and the Agrarian Economy of the London Region". And I still want to know how "From Michaelmas 1412 to Michaelmas 1413 Alice de Bryene served more than 16,500 meals at her Acton manor house". There's a lot about cooking in this book, and a lot more about history and economics, but it's eventually about people.
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18
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- British Food: An Extraordinary Thousand Years of History (Arts and Traditions of the Table: Perspectives on Culinary History) by Colin Spencer in Back Matter (1), Back Matter (2), and Back Matter (3)
- Feast: A History of Grand Eating by Roy Strong in Back Matter (1), Back Matter (2), and Back Matter (3)
- Consuming Passions: The Uses of Cannibalism in Late Medieval and Early Modern Europe (Studies in Medieval History and Culture) by Merrall Llewelyn Price in Back Matter (1), and Back Matter (2)
- Immigrants and the Industries of London, 15001700 by Lien Bich Luu in Back Matter
- Early Modern Capitalism: Economic and Social Change in Europe 1400-1800 (Routledge Explorations in Economic History) by MAARTEN PRAK in Back Matter
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