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Author: Ann Hagen Publisher: ISBN: Category : Cooking Languages : en Pages : 432
Book Description
Food production for home consumption was the basis of economic activity throughout the Anglo-Saxon period and ensuring access to an adequate food supply was a constant preoccupation. Used as payment and a medium of trade, food was the basis of the Anglo-Saxons' system of finance and administration. Information on the production and distribution of food from the fifth to the eleventh centuries from literary and archaeological sources has been brought together for the first time to give fascinating insights into this important aspect on Anglo-Saxon life. This second handbook complements the first and brings together a vast amount of information on livestock, cereal and vegetable crops, fish, honey, and fermented drinks. Related subjects such as hospitality, charity and drunkenness are also dealt with. The extensive twenty-seven page index enables the reader to find specific information quickly.
Author: Ann Hagen Publisher: ISBN: Category : Cooking Languages : en Pages : 432
Book Description
Food production for home consumption was the basis of economic activity throughout the Anglo-Saxon period and ensuring access to an adequate food supply was a constant preoccupation. Used as payment and a medium of trade, food was the basis of the Anglo-Saxons' system of finance and administration. Information on the production and distribution of food from the fifth to the eleventh centuries from literary and archaeological sources has been brought together for the first time to give fascinating insights into this important aspect on Anglo-Saxon life. This second handbook complements the first and brings together a vast amount of information on livestock, cereal and vegetable crops, fish, honey, and fermented drinks. Related subjects such as hospitality, charity and drunkenness are also dealt with. The extensive twenty-seven page index enables the reader to find specific information quickly.
Author: Ann Hagen Publisher: ISBN: Category : Cooking Languages : en Pages : 202
Book Description
For the first time information from various sources has been brought together in order to build up a picture of how food was grown, conserved, prepared and eaten during the period from the beginning of the 5th century to the 11th century. No specialist knowledge of the Anglo-Saxon period or language is needed, and many people will find it fascinating for the views it gives of an important aspect of Anglo-Saxon life and culture. In addition to Anglo-Saxon England the Celtic west of Britain is also covered.
Author: Ann Hagen Publisher: ISBN: 9781898281559 Category : History Languages : en Pages : 512
Book Description
Oxbow says: This synthesis of primary and secondary sources, both literary and archaeological, on the subject of Anglo-Saxon food and drink, brings together a vast amount of data and authoritative discussion on a broad range of subjects. Ann Hagen stears away from drawing heavily on recipes as a means of revealing the types of foods, food choices and preferences in this period, to focus on the growing and harvesting of domestic and wild foods, preserving, food preparation and eating. Cereals, vegetables, herbs, fruit and nuts, cattle, sheep, goats and pigs, poultry and eggs, wild animals and birds, honey, fish and molluscs, are just some of the food types discussed. Within each section Ann Hagen delves deeper to consider such subjects as the methods of harvesting and processing food, hunting and animal husbandry, attitudes towards particular types of food, accessibility to foods, diet, food shortages, diseases and what foods were considered everyday and which were reserved for special occasions. Food as payment for rents or services rendered, markets, measures, fasting and feasting, are also discussed in detail. Moving on to drink, Ann Hagen examines the types of drinks available, the context in which they were consumed - domestic, religious and in the alehouse - and the prevalence of drunkenness. In her conclusion, she draws together the evidence to reveal changes in food production and preferences from the early 5th to 11th century, drawing largely on sources from Anglo-Saxon England and the Celtic West of Britain. The role of women, the importance of bread, the social status of feasting, nutrition and changes in diet, and table manners, are just some of the many subjects covered. An excellent study and great value for money.
Author: Allen J. Frantzen Publisher: Boydell & Brewer Ltd ISBN: 1843839083 Category : Cooking Languages : en Pages : 306
Book Description
A fresh approach to the implications of obtaining, preparing, and consuming food, concentrating on the little-investigated routines of everyday life. Food in the Middle Ages usually evokes images of feasting, speeches, and special occasions, even though most evidence of food culture consists of fragments of ordinary things such as knives, cooking pots, and grinding stones, which are rarely mentioned by contemporary writers. This book puts daily life and its objects at the centre of the food world. It brings together archaeological and textual evidence to show how words and implements associated with food contributed to social identity at all levels of Anglo-Saxon society. It also looks at the networks which connected fields to kitchens and linked rural centres to trading sites. Fasting, redesigned field systems, and the place offish in the diet are examined in a wide-ranging, interdisciplinary inquiry into the power of food to reveal social complexity. Allen J. Frantzen is Professor of English at Loyola University Chicago.
Author: Publisher: BRILL ISBN: 9004454950 Category : Literary Criticism Languages : en Pages : 342
Book Description
From Earth to Art presents papers from the ‘Early Medieval Plant Studies’ symposium, a meeting designed to explore the various disciplines which could help to elucidate the plant-names of Anglo-Saxon England, many of which are not understood. The range of disciplines represented includes landscape history, place-name studies, botany, archaeology, art history, Old English literature, the history of food and of medicine, and linguistic approaches such as semantics and morphology. This collection represents a first experimental step in the work of the Anglo-Saxon Plant-Name Survey (ASPNS), a multidisciplinary research project based in the University of Glasgow. ASPNS is dedicated to collecting and reviewing, for the first time, the total multidisciplinary evidence for each plant-name, and establishing new or improved identifications. The results will have implications for various historical studies such as agriculture, pharmacology, nutrition, climate, dialect, and more. Included in the book is the first ASPNS word-study, concerned with the Old English word æspe (the ancestor of ‘aspen’), and it is shown that this tree-name had a broader meaning than has hitherto been suspected. This book will be of interest to historians, botanists, archaeologists, linguists, geographers, gardeners, herbalists, conservationists and anyone interested in the crucial role of plants in history.
Author: Ian S Hornsey Publisher: Royal Society of Chemistry ISBN: 1782626255 Category : Technology & Engineering Languages : en Pages : 684
Book Description
Archaelogists and anthropologists (especially ethnologists) have for many years realised that man's ingestion of alcoholic beverages may well have played a significant part in his transition from hunter-gatherer to agriculturalist. This unique book provides a scientific text on the subject of 'ethanol' that also aims to include material designed to show 'non-scientists' what fermentation is all about. Conversely, scientists may well be surprised to find the extent to which ethanol has played a part in evolution and civilisation of our species.
Author: Publisher: Manchester University Press ISBN: 1847799671 Category : History Languages : en Pages : 265
Book Description
Archbishop Wulfstan of York (d. 1023) is among the most important legal and political thinkers of the early Middle Ages. A leading ecclesiastic, innovative legislator, and influential royal councilor, Wulfstan witnessed firsthand the violence and social unrest that culminated in the fall of the English monarchy before the invading armies of Cnut in 1016. In his homilies and legal tracts, Wulfstan offered a searing indictment of the moral failings that led to England’s collapse and formulated a vision of an ideal Christian community that would influence English political thought long after the Anglo-Saxon period had ended. These works, many of which have never before been available in modern English, are collected here for the first time in new, extensively annotated translations that will help readers reassess one of the most turbulent periods in English history and re-evaluate the career of Anglo-Saxon England’s most important political visionary.
Author: Ian S Hornsey Publisher: Royal Society of Chemistry ISBN: 1847550029 Category : Technology & Engineering Languages : en Pages : 761
Book Description
A History of Beer and Brewing provides a comprehensive account of the history of beer. Research carried out during the last quarter of the 20th century has permitted us to re-think the way in which some ancient civilizations went about their beer production. There have also been some highly innovative technical developments, many of which have led to the sophistication and efficiency of 21st century brewing methodology. A History of Beer and Brewing covers a time-span of around eight thousand years and in doing so: * Stimulates the reader to consider how, and why, the first fermented beverages might have originated * Establishes some of the parameters that encompass the diverse range of alcoholic beverages assigned the generic name 'beer' * Considers the possible means of dissemination of early brewing technologies from their Near Eastern origins The book is aimed at a wide readership particularly beer enthusiasts. However the use of original quotations and references associated with them should enable the serious scholar to delve into this subject in even greater depth.
Author: Ann Hagen
Author: Ann Hagen
Author: Ann Hagen
Author: Ann Hagen
Author: Allen J. Frantzen
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Author: Michael Lapidge
Author: Ian S Hornsey
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Author: Ian S Hornsey
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