Food and Drink in Medieval England

Susi Vaasjoki

Index Introduction: Evidence and documentation Theories of food Catering to the humours The question of spices Foodstuffs The staples The luxuries Wine, ale and other drinks Food preparation The workings of a kitchen The problem of preservation The social factor Food and Christianity: fish days, flesh days Feasts: customs, practices, rituals Conclusion A printer-friendly version of the essay

Sources and related reading:

References

Black, Maggie. A taste of history: 10,000 years of food in Britain. London, English Heritage, 1994.
Menell, Stephen. All Manner of Food. Oxford, Basil Blackwell Ltd, 1985.
Scully, Terence. The Art of Cookery in the Middle Ages. Woodbridge, Boydell Press, 1995

General reading

Matterer, James L. How to Cook Medieval. Online. Accessed May 28th 2001. www.godecookery.com/how2cook/how2cook.htm
Gies, Joseph and Francis. Life in a Medieval Castle. New York: Harper & Row Publishers, Inc., 1974. Online. Accessed May 28th 2001. http://www.godecookery.com/mtales/mtales14.htm http://www.godecookery.com/mtales/mtales14.htm