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Food and the middle ages

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

Record type: Article

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.

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More information

Published date: 22 January 2010
Keywords: food, cooking, archaeology, demotic cuisine, sense perception, taste, gender, religion
Organisations: History

Identifiers

Local EPrints ID: 144455
URI: http://eprints.soton.ac.uk/id/eprint/144455
ISSN: 0304-4181
PURE UUID: 56288dab-b979-4918-be2d-01ca889cfee2

Catalogue record

Date deposited: 14 Apr 2010 08:29
Last modified: 18 Jul 2017 23:08

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