Food and the middle ages


Woolgar, C.M. (2010) Food and the middle ages. Journal of Medieval History, 36, (1), 1-19. (doi:10.1016/j.jmedhist.2009.12.001).

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Description/Abstract

The study of food in the middle ages attracted much interest among antiquarians from the eighteenth century on. New perspectives came with the growth of social and economic history. Over the last two decades, re-evaluation of historical sources, along with contributions from other disciplines, especially archaeology, the archaeological sciences, anthropology and sociology, have changed the possibilities for this area of research. The study of cooking, of cuisine and its cultural context, as much as food production and the material conditions of life, is now central to developing our understanding of consumption. This paper explores new possibilities for the study of taste and demotic cuisine, food and virtue, the association of women with food, and the role of food in society and in cultural change.

Item Type: Article
ISSNs: 0304-4181
Keywords: food, cooking, archaeology, demotic cuisine, sense perception, taste, gender, religion
Subjects: D History General and Old World > D History (General) > D111 Medieval History
Divisions: University Structure - Pre August 2011 > School of Humanities > History
ePrint ID: 144455
Date Deposited: 14 Apr 2010 08:29
Last Modified: 27 Mar 2014 19:05
URI: http://eprints.soton.ac.uk/id/eprint/144455

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