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Cargando... Food and Feast in Medieval England (1993)por P. W. Hammond
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What did people in eat and drink in medieval times? How healthy was their diet? Every aspect of medieval food is described here: from hunting, fish-breeding, brewing and baking to food hygiene and storage and the way in which the food supply of a large household was organised. The nutritional value of the food is evaluated in order to consider how well fed the people were, and there are details of the elaborate regulations that existed on the serving of food in great households. The book concludes with an examination of medieval feasts, such as that held at York on 26 December 1251, which took six months to prepare, and saw the consumption of no fewer than than 68,500 loaves of bread, 170 boars and 25,000 gallons of wine.Firmly based on archaeological and documentary evidence, this book provides a fascinating introduction to a vital but often neglected topic of medieval life. AUTHOR: Stephen Halliday is a writer, lecturer, and broadcaster with a particular interest in Victorian London. His books include Amazing and Extraordinary Facts: The Olympics, The Great Filth, and Newgate: London's Prototype of Hell. No se han encontrado descripciones de biblioteca. |
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Google Books — Cargando... GénerosSistema Decimal Melvil (DDC)394.1209420902Social sciences Customs, Etiquette, Folklore General Customs Eating, drinking, using drugs Eating and drinking History, Geography, Peoples EuropeClasificación de la Biblioteca del CongresoValoraciónPromedio:
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The period covered is 1250 to about 1550, and as the author says ‘there is a bias towards the fifteenth century’. I find this interesting since the author also did a Food and Feast in Tudor England which since the Tudor period should start in 1485 when Henry VII became the first Tudor king and end with the death of Elizabeth I in 1603. The author also states that ‘cooking is not covered at all’, because he doesn’t cook. What he does cover is - what was eaten, who ate what, the manners of the people while they are and whether it was nutritious or not.
The impression I had when I finished this book was as if I watched a movie through a veil, I could get a general idea of what was going on, but not a clear picture. I remember thinking as I was reading it that maybe if things were organized in a different way it might be easier to get a better picture of what was eaten etc. About the only section that really stood out was the one on table manners.
I think that it would have been nice to have had more details, more on the guilds that governed food, more about the doctrine of the ‘humours’ which is the medieval equivalent of the food pyramid, to name just a few examples.
There are 7 pages worth of bibliography which I am sure that I will find helpful as I look further into this subject.
DS ( )