Food in medieval England: diet and nutrition

Woolgar, C.M., Serjeantson, Dale and Waldron, Tony (eds.) (2006) Food in medieval England: diet and nutrition (Medieval History and Archaeology), Oxford, UK. Oxford University Press, 364pp.

Abstract

Contents: 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. Pig Husbandry and Pork 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. Group Diets in Late Medieval England, C.M.Woolgar 14. Seasonal Patterns in Food Consumption in the Later Middle Ages, C.C.Dyer 15. Monastic Pittances in the Middle Ages, B.F.Harvey 16. Diet in Medieval England: The Evidence from Stable Isotopes, G.Muldner and M.P.Richards 17. Diet and Medieval Demography, P.R.Schofield 18. Nutrition and the Skeleton, T.Waldron 19. Conclusion, C.M.Woolgar, D.Serjeantson, T.Waldron

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Contributors

Editor: C.M. Woolgar

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