Food, eating and identity in early Medieval England:
A fresh approach to the implications of obtaining, preparing, and consuming food, concentrating on the little-investigated routines of everyday life. Food in the Middle Ages usually evokes images of feasting, speeches, and special occasions, even though most evidence of food culture consists of frag...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Woodbridge
The Boydell Press
2014
|
| Schriftenreihe: | Anglo-Saxon studies
22 |
| Schlagworte: | |
| Online-Zugang: | BSB01 UBG01 Volltext |
| Zusammenfassung: | A fresh approach to the implications of obtaining, preparing, and consuming food, concentrating on the little-investigated routines of everyday life. Food in the Middle Ages usually evokes images of feasting, speeches, and special occasions, even though most evidence of food culture consists of fragments of ordinary things such as knives, cooking pots, and grinding stones, which are rarely mentioned by contemporary writers. This book puts daily life and its objects at the centre of the food world. It brings together archaeological and textual evidence to show how words and implements associated with food contributed to social identity at all levels of Anglo-Saxon society. It also looks at the networks which connected fields to kitchens and linked rural centres to trading sites. Fasting, redesigned field systems, and the place offish in the diet are examined in a wide-ranging, interdisciplinary inquiry into the power of food to reveal social complexity. Allen J. Frantzen is Emeritus Professor of English at Loyola University Chicago |
| Beschreibung: | Title from publisher's bibliographic system (viewed on 14 Feb 2023) 1. The symbolic world of food -- 2. Food knowledge: texts, feasts, and objects -- 3. Food words and Old English genres -- 4. The quernstone -- 5. Pots for cooking and storage -- 6. Food objects in iron -- 7. Food objects in wood -- 8. Food officers in handbooks of penance -- 9. Laws, food, and settlement change -- 10. Fasting and the Anglo-Saxon "fish event horizon" -- 11. Conclusion: Anglo-Saxons at the table |
| Beschreibung: | 1 Online-Ressource (xi, 290 Seiten) |
| ISBN: | 9781782042648 |
| DOI: | 10.1017/9781782042648 |
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| discipline | Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| discipline_str_mv | Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| doi_str_mv | 10.1017/9781782042648 |
| format | Electronic eBook |
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| id | DE-604.BV048911536 |
| illustrated | Not Illustrated |
| index_date | 2024-07-03T21:53:28Z |
| indexdate | 2024-07-10T09:49:36Z |
| institution | BVB |
| isbn | 9781782042648 |
| language | English |
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| series2 | Anglo-Saxon studies 22 |
| spelling | Frantzen, Allen J. 1947- (DE-588)132281333 aut Food, eating and identity in early Medieval England Allen J. Frantzen Woodbridge The Boydell Press 2014 1 Online-Ressource (xi, 290 Seiten) txt rdacontent c rdamedia cr rdacarrier Anglo-Saxon studies 22 Title from publisher's bibliographic system (viewed on 14 Feb 2023) 1. The symbolic world of food -- 2. Food knowledge: texts, feasts, and objects -- 3. Food words and Old English genres -- 4. The quernstone -- 5. Pots for cooking and storage -- 6. Food objects in iron -- 7. Food objects in wood -- 8. Food officers in handbooks of penance -- 9. Laws, food, and settlement change -- 10. Fasting and the Anglo-Saxon "fish event horizon" -- 11. Conclusion: Anglo-Saxons at the table A fresh approach to the implications of obtaining, preparing, and consuming food, concentrating on the little-investigated routines of everyday life. Food in the Middle Ages usually evokes images of feasting, speeches, and special occasions, even though most evidence of food culture consists of fragments of ordinary things such as knives, cooking pots, and grinding stones, which are rarely mentioned by contemporary writers. This book puts daily life and its objects at the centre of the food world. It brings together archaeological and textual evidence to show how words and implements associated with food contributed to social identity at all levels of Anglo-Saxon society. It also looks at the networks which connected fields to kitchens and linked rural centres to trading sites. Fasting, redesigned field systems, and the place offish in the diet are examined in a wide-ranging, interdisciplinary inquiry into the power of food to reveal social complexity. Allen J. Frantzen is Emeritus Professor of English at Loyola University Chicago Food habits / England / History / To 1500 Cooking / England / History / To 1500 Anglo-Saxons / Implements Group identity / England / History / To 1500 Erscheint auch als Druck-Ausgabe 978-1-84383-908-8 https://doi.org/10.1017/9781782042648 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Frantzen, Allen J. 1947- Food, eating and identity in early Medieval England Food habits / England / History / To 1500 Cooking / England / History / To 1500 Anglo-Saxons / Implements Group identity / England / History / To 1500 |
| title | Food, eating and identity in early Medieval England |
| title_auth | Food, eating and identity in early Medieval England |
| title_exact_search | Food, eating and identity in early Medieval England |
| title_exact_search_txtP | Food, eating and identity in early Medieval England |
| title_full | Food, eating and identity in early Medieval England Allen J. Frantzen |
| title_fullStr | Food, eating and identity in early Medieval England Allen J. Frantzen |
| title_full_unstemmed | Food, eating and identity in early Medieval England Allen J. Frantzen |
| title_short | Food, eating and identity in early Medieval England |
| title_sort | food eating and identity in early medieval england |
| topic | Food habits / England / History / To 1500 Cooking / England / History / To 1500 Anglo-Saxons / Implements Group identity / England / History / To 1500 |
| topic_facet | Food habits / England / History / To 1500 Cooking / England / History / To 1500 Anglo-Saxons / Implements Group identity / England / History / To 1500 |
| url | https://doi.org/10.1017/9781782042648 |
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