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Food Histories of the Middle Ages

Paul Freedman

Paul Freedman

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Writing Food History : A Global Perspective

Berg, 2013

Book chapter

...Alimentation versus Cuisine Few aspects of medieval studies have seen as much progress in recent decades as has the field of the history of cuisine. Not the most important evidence of accomplishment, but at least worth mentioning...

The Anglo-French Wine Trade

Susan Rose

Susan Rose was Senior Research Fellow at Roehampton University, UK, and is now retired. She is the author of The Medieval Sea and Medieval Naval Warfare, 1000–1500. Author affiliation details are correct at time of print publication.

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The Wine Trade in Medieval Europe 1000–1500

Continuum, 2014

Book chapter

...In England, in the period from the eleventh to the sixteenth centuries, wine from France was not the only kind commonly available. Rhenish, the name given to wine from the Rhine and Moselle regions, sweet wines from Italy and the eastern...

Family and Domesticity

Gabriella Piccinni

Gabriella Piccinni

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A Cultural History of Food in the Medieval Age

Bloomsbury Academic, 2014

Book chapter

...The House Within A House To cook together is to be a family. In the medieval village of Montaillou, in the Pyrenees, the kitchen was called a house (chas); that is,...

Herbs and health

Andrew Jotischky

Andrew Jotischky is Professor of Medieval History at Lancaster University, UK. He has published widely on aspects of medieval religious history; his principal publications include Crusading and the Crusader States (2004), and The Penguin Historical Atlas of the Bible Lands, with Caroline Hull (2009). Author affiliation details are correct at time of print publication.

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A Hermit’s Cookbook : Monks, Food and Fasting in the Middle Ages

Continuum, 2011

Book chapter

...In 1142, Bernard of Clairvaux sent a group of his monks to Italy to found a daughter-house not far from Rome. The site chosen was a ruined former Greek Orthodox monastery, St Anastasius, and the leader of the group was an Italian Cistercian...

Ritual and Religion

Susan Rose

Susan Rose was Senior Research Fellow at Roehampton University, UK, and is now retired. She is the author of The Medieval Sea and Medieval Naval Warfare, 1000–1500. Author affiliation details are correct at time of print publication.

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The Wine Trade in Medieval Europe 1000–1500

Continuum, 2014

Book chapter

...The connection between wine and religious rituals has a long history The Greeks rejoiced in the rites associated with Dionysius whose cult was later Romanized and absorbed into that of Bacchus. Judaism, the ancestor of both Christianity...

Conclusion

Andrew Jotischky

Andrew Jotischky is Professor of Medieval History at Lancaster University, UK. He has published widely on aspects of medieval religious history; his principal publications include Crusading and the Crusader States (2004), and The Penguin Historical Atlas of the Bible Lands, with Caroline Hull (2009). Author affiliation details are correct at time of print publication.

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A Hermit’s Cookbook : Monks, Food and Fasting in the Middle Ages

Continuum, 2011

Book chapter

...The earliest monks were solitaries: individuals disillusioned with their world to the point of dropping everything in order to live on the margins of human society. They lived in caves, in abandoned ruins in deserted regions...

Conclusion

Susan Rose

Susan Rose was Senior Research Fellow at Roehampton University, UK, and is now retired. She is the author of The Medieval Sea and Medieval Naval Warfare, 1000–1500. Author affiliation details are correct at time of print publication.

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The Wine Trade in Medieval Europe 1000–1500

Continuum, 2014

Book chapter

...In Greek and Roman times it can be argued that all high-volume trades were concerned solely with basic commodities, the very necessities of life; grain, olive oil, and in Mediterranean society, wine can plausibly be placed...

More than Food: Animals, Men, and Supernatural Lactation in Occidental Late Middle Ages

Chloé Maillet

Chloé Maillet

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Making Milk : The Past, Present, and Future of Our Primary Food

Bloomsbury Academic, 2017

Book chapter

...I thank Pierre-Olivier-Dittmar and Astrée Questiaux without whom I would not have been able to write these lines. I also owe a debt of gratitude to Marie-France Morel, Didier Lett, and Salvatore d’Onofrio.During the Middle Ages in Western...

Professional Cooking, Kitchens, and Service Work

Melitta Weiss Adamson

Melitta Weiss Adamson

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A Cultural History of Food in the Medieval Age

Bloomsbury Academic, 2014

Book chapter

...Cooks and Kitchen Staff In the late Middle Ages—the period under investigation here, when sources became more abundant—cooks were organized in guilds...

Desert fathers, pillar-saints and fasting

Andrew Jotischky

Andrew Jotischky is Professor of Medieval History at Lancaster University, UK. He has published widely on aspects of medieval religious history; his principal publications include Crusading and the Crusader States (2004), and The Penguin Historical Atlas of the Bible Lands, with Caroline Hull (2009). Author affiliation details are correct at time of print publication.

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A Hermit’s Cookbook : Monks, Food and Fasting in the Middle Ages

Continuum, 2011

Book chapter

...Grazing We have already met in passing Onuphrios and his dates, Anthony and his bread and salt, Heron’s wild-lettuce diet, and Hilarion and his half-cooked lentils. Jerome, in his Life of Hilarion, was very precise about the kinds...