Medieval masterchef: archaeological and historical perspectives on Eastern cuisine and Western foodways
The archaeology of food is in all sorts of ways 'hot'. The focus in this varied collection of studies by key scholars in the field is on cuisine and foodways in the Mediterranean and north-western Europe during Medieval and Post-Medieval times (ca. 6th- 20th c.). The scope of the contribut...
Gespeichert in:
| Weitere Verfasser: | , , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Turnhout, Belgium
Brepols
[2017]
|
| Schriftenreihe: | Medieval and post-medieval Mediterranean archaeology series
2 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Zusammenfassung: | The archaeology of food is in all sorts of ways 'hot'. The focus in this varied collection of studies by key scholars in the field is on cuisine and foodways in the Mediterranean and north-western Europe during Medieval and Post-Medieval times (ca. 6th- 20th c.). The scope of the contributions encompasses archaeological and historical perspectives on eating habits, cooking techniques, diet practices and table manners in the Islamic World, the Byzantine Empire, the Crusader States, Medieval and Renaissance Europe and the Ottoman Empire. The volume offers a state of the art of an often still hardly known territory in gastronomical archaeology, which makes it essential reading for scholars and a larger audience alike |
| Beschreibung: | 399 Seiten Illustrationen, Diagramme, Karten, Pläne |
| ISBN: | 9782503575797 250357579X |
Internformat
MARC
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| 245 | 1 | 0 | |a Medieval masterchef |b archaeological and historical perspectives on Eastern cuisine and Western foodways |c edited by Joanita Vroom, Yona Waksman, Roos Van Oosten |
| 264 | 1 | |a Turnhout, Belgium |b Brepols |c [2017] | |
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| 490 | 1 | |a Medieval and post-medieval Mediterranean archaeology series |v 2 | |
| 520 | 3 | |a The archaeology of food is in all sorts of ways 'hot'. The focus in this varied collection of studies by key scholars in the field is on cuisine and foodways in the Mediterranean and north-western Europe during Medieval and Post-Medieval times (ca. 6th- 20th c.). The scope of the contributions encompasses archaeological and historical perspectives on eating habits, cooking techniques, diet practices and table manners in the Islamic World, the Byzantine Empire, the Crusader States, Medieval and Renaissance Europe and the Ottoman Empire. The volume offers a state of the art of an often still hardly known territory in gastronomical archaeology, which makes it essential reading for scholars and a larger audience alike | |
| 648 | 7 | |a Geschichte 500-1500 |2 gnd |9 rswk-swf | |
| 650 | 4 | |a Geschichte | |
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| 653 | 0 | |a Archaeology and history | |
| 653 | 0 | |a Tableware / History | |
| 653 | 0 | |a Cookware / History | |
| 653 | 0 | |a Dinners and dining / History | |
| 653 | 0 | |a Cooking / History | |
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| 700 | 1 | |a Waksman, Sylvie Yona |d 1967- |0 (DE-588)1252845960 |4 edt | |
| 700 | 1 | |a Oosten, Roos van |d 1978- |0 (DE-588)1081144823 |4 edt | |
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Datensatz im Suchindex
| _version_ | 1816254124813975552 |
|---|---|
| adam_text |
* * *
Contents
*
List of contributors 7
joanita vroom, yona waksman roos van oosten - Preface 13
*
EARLY MEDIEVAL EARLY ISLAMIC PERIOD
JOHANNA MARIA VAN WINTER ¿5
Arabic influences on European Medieval cuisine
JOSÉ C. CARVAJAL LOPEZ MIGUEL JIMÉNEZ PUERTAS 33
Cuisine՝, islamisation and ceramics in the south and east ofal-Andalus
YASEMIN BAGCI JOANITA VROOM 63
Dining habits at Tarsus in the Early Islamic period:
A ceramic perspectivefrom Turkey
LUBNA OMAR 95
Approaching Medieval cuisine: Employing zoo-archaeological methods
on Anatolian faunal assemblages
*
MEDIEVAL PERIOD
RUTH SMADAR GABRIELI, YONA WAKSMAN, I19
ANASTASIA SHAPIRO A LESS AN DR A PECCI
Cypriot and Levantine cooking wares in Frankish Cyprus
JOANITA VROOM ELLI TZAVELLA I45
Dinner time in Athens: Eating and drinking in the Medieval Agora
JOHANNA MARIA VAN WINTER l8l
Festive meals in the Late Middle Ages: An essay on alimentation
as means of communication
5
CONTENTS
ROOS VAN OOSTEN 193
A Medieval cooking revolution: Changing ceramic cookware ca. 1300
as a window into cooking infrastructure, fuel, and food transitions
*
LATE MEDIEVAL EARLY MODERN PERIOD
MAURO LIBRENTI, CECILIA MOINE dr LARA SABBIONESI 223
From table to identity: Understanding social changes through tableware
(A case study of San Paolo in Modena, Italy)
ALEXANDRA VAN DONGEN 245
Global dining with Erasmus: The Early Modern European dining table
VAN VERROCCHIO 257
Material culture in Early Modern Abruzzo, Italy: Archival and archaeological sources
FILIZ YENI^EHIRLIOGLU 291
Ajourney of taste: Eastern coffee and western coffee cups in Turkey
*
MEDIEVAL MASTERCHEF IN THE KITCHEN
CLAUDIA VANDEPOEL 311
Blanc Manger, cooking a historical recipe madefora Tudor king
JOANITA VROOM, MINK VAN IJZENDOORN, 32-3
MARTEN VAN NIEUWKOOP KATE LIN POST
A matter of taste: The experiment of a Byzantine food lab' placed in socio'historical
context
MARY C. BEAUDRY 353
Epilogue: Mastering the art of Medieval European table culture
*
LIST OF FIGURES dr COLOUR PLATES 357
INDEX OF GEOGRAPHICAL NAMES ¿^FOOD 3^7
COLOUR PLATES 3^9 |
| any_adam_object | 1 |
| author2 | Vroom, Joanita 1959- Waksman, Sylvie Yona 1967- Oosten, Roos van 1978- |
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| author_facet | Vroom, Joanita 1959- Waksman, Sylvie Yona 1967- Oosten, Roos van 1978- |
| building | Verbundindex |
| bvnumber | BV044479165 |
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| ctrlnum | (OCoLC)1004318849 (DE-599)BVBBV044479165 |
| discipline | Geschichte Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| era | Geschichte 500-1500 gnd |
| era_facet | Geschichte 500-1500 |
| format | Book |
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| indexdate | 2024-11-20T15:01:50Z |
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| isbn | 9782503575797 250357579X |
| language | English |
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| spelling | Medieval masterchef archaeological and historical perspectives on Eastern cuisine and Western foodways edited by Joanita Vroom, Yona Waksman, Roos Van Oosten Turnhout, Belgium Brepols [2017] 399 Seiten Illustrationen, Diagramme, Karten, Pläne txt rdacontent n rdamedia nc rdacarrier Medieval and post-medieval Mediterranean archaeology series 2 The archaeology of food is in all sorts of ways 'hot'. The focus in this varied collection of studies by key scholars in the field is on cuisine and foodways in the Mediterranean and north-western Europe during Medieval and Post-Medieval times (ca. 6th- 20th c.). The scope of the contributions encompasses archaeological and historical perspectives on eating habits, cooking techniques, diet practices and table manners in the Islamic World, the Byzantine Empire, the Crusader States, Medieval and Renaissance Europe and the Ottoman Empire. The volume offers a state of the art of an often still hardly known territory in gastronomical archaeology, which makes it essential reading for scholars and a larger audience alike Geschichte 500-1500 gnd rswk-swf Geschichte Ess- und Trinksitte (DE-588)4015556-0 gnd rswk-swf Archaeology and history Tableware / History Cookware / History Dinners and dining / History Cooking / History (DE-588)4143413-4 Aufsatzsammlung gnd-content Ess- und Trinksitte (DE-588)4015556-0 s Geschichte 500-1500 z DE-604 Vroom, Joanita 1959- (DE-588)131937642 edt Waksman, Sylvie Yona 1967- (DE-588)1252845960 edt Oosten, Roos van 1978- (DE-588)1081144823 edt Erscheint auch als Online-Ausgabe 978-2-503-57611-4 Medieval and post-medieval Mediterranean archaeology series 2 (DE-604)BV043507087 2 Digitalisierung BSB Muenchen - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=029879400&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Medieval masterchef archaeological and historical perspectives on Eastern cuisine and Western foodways Medieval and post-medieval Mediterranean archaeology series Geschichte Ess- und Trinksitte (DE-588)4015556-0 gnd |
| subject_GND | (DE-588)4015556-0 (DE-588)4143413-4 |
| title | Medieval masterchef archaeological and historical perspectives on Eastern cuisine and Western foodways |
| title_auth | Medieval masterchef archaeological and historical perspectives on Eastern cuisine and Western foodways |
| title_exact_search | Medieval masterchef archaeological and historical perspectives on Eastern cuisine and Western foodways |
| title_full | Medieval masterchef archaeological and historical perspectives on Eastern cuisine and Western foodways edited by Joanita Vroom, Yona Waksman, Roos Van Oosten |
| title_fullStr | Medieval masterchef archaeological and historical perspectives on Eastern cuisine and Western foodways edited by Joanita Vroom, Yona Waksman, Roos Van Oosten |
| title_full_unstemmed | Medieval masterchef archaeological and historical perspectives on Eastern cuisine and Western foodways edited by Joanita Vroom, Yona Waksman, Roos Van Oosten |
| title_short | Medieval masterchef |
| title_sort | medieval masterchef archaeological and historical perspectives on eastern cuisine and western foodways |
| title_sub | archaeological and historical perspectives on Eastern cuisine and Western foodways |
| topic | Geschichte Ess- und Trinksitte (DE-588)4015556-0 gnd |
| topic_facet | Geschichte Ess- und Trinksitte Aufsatzsammlung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=029879400&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV043507087 |
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