- Series: Food through History
- Paperback: 288 pages
- Publisher: Greenwood (October 30, 2004)
- Language: English
- ISBN-10: 0313361762
- ISBN-13: 978-0313361760
- Product Dimensions: 6.1 x 0.6 x 9.2 inches
- Shipping Weight: 1.2 pounds (View shipping rates and policies)
- Average Customer Review: 3 customer reviews
- Amazon Best Sellers Rank: #550,751 in Books (See Top 100 in Books)
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Food in Medieval Times (Food through History)
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"Fascinating information on available foodstuffs, their uses, and their cookery is contained in this engaging, readable book. Expressions and cultural traditions in use today that are lost in food history are brought to life here. The work is based on careful review of a number of original texts and sources, which include literature, account books, cookbooks, religious texts, archaeology, and art. The quotes from literature and examples from art, archaeology, and religion give life to the writing. This book is heartily recommended as informative, interesting reading. Highly recommended. All levels." - Choice
"[O]ffers excellent historical overviews and is a highly recommended addition to personal, academic, and community library Culinary History collections." - MBR Internet Bookwatch
About the Author
MELITTA WEISS ADAMSON is Professor of Modern Languages and Literatures at the University of Western Ontario.
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It's not a cookbook -- it's a survey of what foods were used, how they were prepared, and how they were understood to work in the body. The author has sifted through the works of medieval cooks and those who have translated and studied them, and brings us the essence of medieval cookery in a very readable form. She is careful to distinguish between the foods of the elite and the poor. She discusses regional variations as well as the many international foods. Influences of both religion and medieval science (humoral theory) on eating habits are well discussed.
Extensive bibliographic notes will aid the reader in finding the sources of her information.