Food and Feasts in the Middle Ages PDF Download

Author: Lynne Elliott
Publisher: Crabtree Publishing Company
ISBN: 9780778713487
Category : Juvenile Nonfiction
Languages : en
Pages : 36

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Book Description
Provides an overview of food, hunting, and cooking in the Middle Ages.

Author: P. W. Hammond
Publisher: Sutton Publishing
ISBN: 9780750937733
Category : History
Languages : en
Pages : 200

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Book Description
Based on archaeological and written evidence, this book deals with everything we know about medieval food, from hunting and harvesting to food hygiene and the organization of a large household kitchen. Peter Hammond evaluates the nutritional value of medieval food, the customs associated with its serving and eating, and the organisation of feasts, supported by innumerable facts and figures and examples from sources. The book is now available in a smaller paperback edition with black and white illustrations.

Author: Tehmina Bhote
Publisher: The Rosen Publishing Group, Inc
ISBN: 9780823939930
Category : Juvenile Nonfiction
Languages : en
Pages : 72

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Book Description
Examines the role of food during medieval times, discussing how it was prepared, shared, and used in society.

Author: Imogen Dawson
Publisher: Gareth Stevens Publishing
ISBN: 9780836827361
Category : Design
Languages : en
Pages : 38

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Book Description
Describes clothes and crafts throughout the Middle Ages in Europe while also discussing the everyday life of the people, their technological skills, and social and economic systems.

Author: P. W. Hammond
Publisher: Alan Sutton Publishing
ISBN:
Category : Cooking
Languages : en
Pages : 204

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Book Description
Describes the extraordinary range of food which found its way on to the tables of medieval English society, its production and distribution.

Author: Imogen Dawson
Publisher: Hodder Children's Books
ISBN: 9780750210270
Category : Civilization, Medieval
Languages : en
Pages : 32

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Book Description
Learn about food and feasts and many more fascinating facts about life in medieval times when you read this book.

Author: Caroline Walker Bynum
Publisher: Univ of California Press
ISBN: 0520908783
Category : History
Languages : en
Pages : 496

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Book Description
In the period between 1200 and 1500 in western Europe, a number of religious women gained widespread veneration and even canonization as saints for their extraordinary devotion to the Christian eucharist, supernatural multiplications of food and drink, and miracles of bodily manipulation, including stigmata and inedia (living without eating). The occurrence of such phenomena sheds much light on the nature of medieval society and medieval religion. It also forms a chapter in the history of women. Previous scholars have occasionally noted the various phenomena in isolation from each other and have sometimes applied modern medical or psychological theories to them. Using materials based on saints' lives and the religious and mystical writings of medieval women and men, Caroline Walker Bynum uncovers the pattern lying behind these aspects of women's religiosity and behind the fascination men and women felt for such miracles and devotional practices. She argues that food lies at the heart of much of women's piety. Women renounced ordinary food through fasting in order to prepare for receiving extraordinary food in the eucharist. They also offered themselves as food in miracles of feeding and bodily manipulation. Providing both functionalist and phenomenological explanations, Bynum explores the ways in which food practices enabled women to exert control within the family and to define their religious vocations. She also describes what women meant by seeing their own bodies and God's body as food and what men meant when they too associated women with food and flesh. The author's interpretation of women's piety offers a new view of the nature of medieval asceticism and, drawing upon both anthropology and feminist theory, she illuminates the distinctive features of women's use of symbols. Rejecting presentist interpretations of women as exploited or masochistic, she shows the power and creativity of women's writing and women's lives.

Author: Madeleine Pelner Cosman
Publisher:
ISBN:
Category :
Languages : en
Pages : 0

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Book Description

Author: Chana Stiefel
Publisher: Enslow Publishing, LLC
ISBN: 1464604452
Category : Juvenile Nonfiction
Languages : en
Pages : 49

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Book Description
Eat like a king. Sit down to a meal of eagle, peacock, green-dyed eggs, stuffed pig's stomach, and blood gravy. Medieval royalty would eat giant feasts filled with strange and exotic dishes. Readers join in on the fun and find out what food was like during the Middle Ages in this reluctant reader book.

Author: Habeeb Salloum
Publisher: University of Pennsylvania Press
ISBN: 081224477X
Category : Cooking
Languages : en
Pages : 233

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Book Description
The author of the thirteenth-century Arabic cookbook Kitāb al-Ṭabīkh proposed that food was among the foremost pleasures in life. Scheherazade's Feasts invites adventurous cooks to test this hypothesis. From the seventh to the thirteenth centuries, the influence and power of the medieval Islamic world stretched from the Middle East to the Iberian Peninsula, and this Golden Age gave rise to great innovation in gastronomy no less than in science, philosophy, and literature. The medieval Arab culinary empire was vast and varied: with trade and conquest came riches, abundance, new ingredients, and new ideas. The emergence of a luxurious cuisine in this period inspired an extensive body of literature: poets penned lyrics to the beauty of asparagus or the aroma of crushed almonds; nobles documented the dining customs obliged by etiquette and opulence; manuals prescribed meal plans to deepen the pleasure of eating and curtail digestive distress. Drawn from this wealth of medieval Arabic writing, Scheherazade's Feasts presents more than a hundred recipes for the foods and beverages of a sophisticated and cosmopolitan empire. The recipes are translated from medieval sources and adapted for the modern cook, with replacements suggested for rare ingredients such as the first buds of the date tree or the fat rendered from the tail of a sheep. With the guidance of prolific cookbook writer Habeeb Salloum and his daughters, historians Leila and Muna, these recipes are easy to follow and deliciously appealing. The dishes are framed with verse inspired by them, culinary tips, and tales of the caliphs and kings whose courts demanded their royal preparation. To contextualize these selections, a richly researched introduction details the foodscape of the medieval Islamic world.