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25 Remote Warehouse World History- England General

Food in Medieval England: Diet and Nutrition (Medieval History and Archaeology)

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Food in Medieval England: Diet and Nutrition (Medieval History and Archaeology) Cover

 

Synopses & Reviews

Publisher Comments:

Food and diet are central to understanding daily life in the middle ages. In the last two decades, the potential for the study of diet in medieval England has changed markedly: historians have addressed sources in new ways; material from a wide range of sites has been processed by zooarchaeologists and archaeobotanists; and scientific techniques, newly applied to the medieval period, are opening up possibilities for understanding the cumulative effects of diet on the skeleton. In a multi-disciplinary approach to the subject, this volume, written by leading experts in different fields, unites analysis of the historical, archaeological, and scientific record to provide an up-to-date synthesis. The volume covers the whole of the middle ages from the early Saxon period up to c .1540, and while the focus is on England wider European developments are not ignored.

The first aim of the book is to establish how much more is now known about patterns of diet, nutrition, and the use of food in display and social competition; its second is to promote interchange between the methodological approaches of historians and archaeologists. The text brings together much original research, marrying historical and archaeological approaches with analysis from a range of archaeological disciplines, including archaeobotany, archaeozoology, osteoarchaeology, and isotopic studies.

About the Author

C.M. Woolgar is Reader and Head of Speical Collections at the University of Southampton Library.

D. Serjeantson is Research Fellow in the Department of Archaeology at the University of Southampton.

T. Waldron is Consultant Physician at St. Mary's Hospital, London, and Honorary Professor at the Institute of Archaeology at University College London.

Table of Contents

1. Introduction, C. M. Woolgar (University of Southampton Library), D. Serjeantson (University of Southampton), T. Waldron (University College London)

I: Survey of Foodstuffs

2. The Consumption of Field Crops in Medieval England, D. J. Stone (Dulwich College)

3. Gardens and Garden Produce in Later Medieval England, C. C. Dyer (University of Leicester)

4. The Archaeology of Medieval Plant Foods, L. Moffett (University of Birmingham)

5. From Cu and Sceap to Beffe and Motton: The Management, Distribution, and Consumption of Cattle and Sheep, AD 410-1550, N. J. Sykes (University of Southampton)

6. Pig Husbandry and Pork Consumption in Medieval England, U. Albarella (University of Durham)

7. Meat and Dairy Products in Late Medieval England, C. M. Woolgar (University of Southampton Library)

8. Fish Consumption in Medieval England, D. Serjeantson (University of Southampton) and C. M. Woolgar (University of Southampton Library)

9. Birds: Food and a Mark of Status, D. Serjeantson (University of Southampton)

10. The Consumption and Supply of Birds in Late Medieval England, D. J. Stone (Dulwich College)

11. The Impact of the Normans on Hunting Practices in England, N. J. Sykes (University of Southampton)

12. Procuring, Preparing, and Serving Venison in Late Medieval England, J. Birrell (University of Birmingham)

II: Studies in Diet and Nutrition

13. Group Diets in Late Medieval England, C. M. Woolgar (University of Southampton Library)

14. Seasonal Patterns in Food Consumption in the Later Middle Ages, C. C. Dyer (University of Leicester)

15. Monastic Pittances in the Middle Ages, B. F. Harvey (Somerville College, Oxford)

16. Diet in Medieval England: The Evidence from Stable Isotopes, G. Müldner (University of Bradford) and M. P. Richards (University of Bradford and Max Planck Institute for Evolutionary Anthropology, Leipzig)

17. Diet and Medieval Demography, P. R. Schofield (University of Wales Aberystwyth)

18. Nutrition and the Skeleton, T. Waldron (University College London)

19. Conclusion, C. M. Woolgar, D. Serjeantson, T. Waldron (University College London)

Bibliography

Index

1. Introduction, C. M. Woolgar, D. Serjeantson, T. Waldron

I: Survey of Foodstuffs

2. The Consumption of Field Crops in Medieval England, D. J. Stone

3. Gardens and Garden Produce in Later Medieval England, C. C. Dyer

4. The Archaeology of Medieval Plant Foods, L. Moffett

5. From Cu and Sceap to Beffe and Motton: The Management, Distribution, and Consumption of Cattle and Sheep, AD 410-1550, N. J. Sykes

6. Pork Husbandry and Consumption in Medieval England, U. Albarella

7. Meat and Dairy Products in Late Medieval England, C. M. Woolgar

8. Fish Consumption in Medieval England, D. Serjeantson and C. M. Woolgar

9. Birds: Food and a Mark of Status, D. Serjeantson

10. The Consumption and Supply of Birds in Late Medieval England, D. J. Stone

11. The Impact of the Normans on Hunting Practices in England, N. J. Sykes

12. Procuring, Preparing, and Serving Venison in Late Medieval England, J. Birrell

II: Studies in Diet and Nutrition

13. Seasonal Patterns in Food Consumption, C. C. Dyer

14. Group Diets in Late Medieval England, C. M. Woolgar

15. Monastic Pittances in the Middle Ages, B. F. Harvey

16. Diet in Medieval England: The Evidence from Stable Isotopes, G. Müldner and M. P. Richards

17. Diet and Medieval Demography, P. R. Schofield

18. The Effects of Nutrition on the Skeleton, T. Waldron

19. Conclusion, C. M. Woolgar, D. Serjeantson, T. Waldron

Bibliography

Index

Product Details

ISBN:
9780199273492
Author:
Woolgar, C. M.
Publisher:
Oxford University Press, USA
Editor:
Waldron, Tony
Editor:
Serjeantson, Dale
Author:
null, T.
Author:
Waldron, T.
Author:
null, D.
Author:
null, C.M.
Author:
Serjeantson, D.
Subject:
History
Subject:
Food
Subject:
Medieval
Subject:
Diet
Subject:
Europe - Great Britain - General
Subject:
History, World | Medieval
Subject:
Diet - England - History - To 1500
Subject:
Food -- History -- To 1500.
Subject:
World History-England General
Series:
Medieval History and Archaeology
Publication Date:
20060531
Binding:
HARDCOVER
Grade Level:
Professional and scholarly
Language:
English
Illustrations:
19 in-text half-tones, 38 figs., numerou
Pages:
368
Dimensions:
9.78x7.10x.91 in. 1.99 lbs.

Related Subjects

Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Health and Self-Help » Health and Medicine » Nursing
History and Social Science » Archaeology » General
History and Social Science » Europe » Great Britain » General History
History and Social Science » Western Civilization » Medieval
History and Social Science » World History » England » General
History and Social Science » World History » General
History and Social Science » World History » Medieval and Renaissance

Food in Medieval England: Diet and Nutrition (Medieval History and Archaeology) New Hardcover
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