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 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 Professor of English at Loyola University Chicago.

Interrogations of materiality and geography, narrative framework and boundaries, and the ways these scholarly pursuits ripple out into the wider cultural sphere. Early medieval England as seen through the lens of comparative and interconnected histories is the subject of this volume. Drawn from a range of disciplines, its chapters examine artistic, archaeological, literary, and historical artifacts, converging around the idea that the period may not only define itself, but is often defined from other perspectives, specifically here by modern scholarship. The first part considers the transmission of material culture across borders, while querying the possibilities and limits of comparative and transnational approaches, taking in the spread of bread wheat, the collapse of the art-historical "decorative" and "functional", and the unknowns about daily life in an early medieval English hall. The volume then moves on to reimagine the permeable boundaries of early medieval England, with perspectives from the Baltic, Byzantium, and the Islamic world, including an examination of Vercelli Homily VII (from John Chrysostom's Greek Homily XXIX), Hārūn ibn Yaḥyā's Arabic descriptions of Barṭīniyah ("Britain"), and an consideration of the Old English Orosius. The final chapters address the construction of and responses to "Anglo-Saxon" narratives, past and present: they look at early medieval England within a Eurasian perspective, the historical origins of racialized Anglo-Saxonism(s), and views from Oceania, comparing Hiberno-Saxon and Anglican Melanesian missions, as well as contemporary reactions to exhibitions of Anglo-Saxon kingdoms and Pacific Island cultures. Contributors: Debby Banham, Britton Elliott Brooks, Caitlin Green, Jane Hawkes, John Hines, Karen Louise Jolly, Kazutomo Karasawa, Carol Neuman de Vegvar, John D. Niles, Michael W. Scott, Jonathan Wilcox

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.

An exploration of how Æthelwold and those he influenced deployed the promotion of saints to implement religious reform.

Eating and drinking are essential to life and therefore of great interest to the historian. As well as having a real fascination in their own right, both activities are an integral part of the both social and economic history. Yet food and drink, especially in the middle ages, have received less than their proper share of attention. The essays in this volume approach their subject from a variety of angles: from the reality of starvation and the reliance on 'fast food' of those without cooking facilities, to the consumption of an English lady's household and the career of a cook in the French royal household.

Essays on the depiction of animals, birds and insects in early medieval material culture, from texts to carvings to the landscape itself.

Drawing on sources from archaeology and written texts, the author brings out the full significance of trees in both pagan and Christian Anglo-Saxon religion.

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.