The culture of food in England, 1200-1500 / C.M. Woolgar.

Format:

Book

Author/Creator:

Woolgar, C. M., author.

Contributor:

Sabin W. Colton, Jr., Memorial Fund.

Language:

English

Subjects (All):

Cooking--Great Britain--History--To 1500.

Cooking.

Cooking, British--History--To 1500.

Cooking, British.

Food--Great Britain--History--To 1500.

Food.

Food habits--Great Britain--History--To 1500.

Food habits.

History.

Great Britain.

Physical Description:

xiii, 341 pages, 16 unnumbered pages of plates : illustrations ; 24 cm

Place of Publication:

New Haven : Yale University Press, [2016]

Summary:

In this revelatory work of social history, C.M. Woolgar shows that food in late-medieval England was far more complex, varied, and more culturally significant than we imagine today. Drawing on a vast range of sources, he charts how emerging technologies as well as an influx of new flavors and trends from abroad had an impact on eating habits across the social spectrum. From the pauper's bowl to elite tables, from early fad diets to the perceived moral superiority of certain foods, and from regional folk remedies to luxuries such as lampreys, Woolgar illuminates desire, necessity, daily rituals, and pleasure across four centuries.

Contents:

1 Food Cultures 1

2 Cooking in the Countryside 26

3 The Culture of Drink and Drinking 42

4 Bread, Meat and Dairy Foods 61

5 Sauces and Spices, Sugars and Preserves 83

6 Gardens, Wild Foods, Fish and Hunting 101

7 Civic Food Culture and the Guilds 123

8 Foodways and Monastic Institutions 148

9 The Elite Table 172

10 Cooks and Kitchens, Dietetics and Foods 195

11 Hunger and Famine 214

12 Food and Popular Mentalities 233.

Notes:

Includes bibliographical references and index.

Local Notes:

Acquired for the Penn Libraries with assistance from the Sabin W. Colton, Jr., Memorial Fund.

ISBN:

9780300181913

0300181914

OCLC:

910504208

Publisher Number:

99967003643