- Hardcover: 224 pages
- Publisher: Sutton Publishing Ltd (24 Jun 1993)
- Language English
- ISBN-10: 0862997941
- ISBN-13: 978-0862997946
- Product Dimensions: 24.9 x 17 x 1.8 cm
- Average Customer Review: 4.5 out of 5 stars See all reviews (2 customer reviews)
- Amazon Bestsellers Rank: 1,447,446 in Books (See Top 100 in Books)
- See Complete Table of Contents
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Product Description
Product Description
This fully illustrated book describes the extraordinary range of food which found its way on to the tables of medieval English society, its production and distribution. Although bread, ale, meat and fish were the staple diet, fish often came from as far away as Iceland, and as early as 1480 over 100,000 oranges were being imported to augment the diet. The book covers a wide range of medieval food, from hunting, fish breeding, brewing, baking, food hygiene and storage. The book concludes with an examination of medieval feasts, such as that held at York on 26 December 1251, which took six months to prepare, and saw the consumption of no fewer than 68,500 loaves of bread, 170 boars and 25,000 gallons of wine. Based on archaeological and documentary evidence, this book aims to provide an introduction to an often neglected topic of medieval life.
--This text refers to an out of print or unavailable edition of this title.
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Customer Reviews
Most Helpful Customer Reviews
7 of 7 people found the following review helpful
Format:Paperback
As a Medievalist with a particular interest in Recipe manuscripts of the Fourteenth and Fifteenth Centuries, this book gave me a clear grounding in the practicalities of cookery and dining. For someone with a similar interest, this book is erudite and captivating; to the beginner it will provide a firm grounding for further reading, or research, in this area. A well-written, well-organised, easy to read survey, with some fascinating primary sources.
Format:Hardcover
Useful information but I'd like recipes too. Without them the book is a bit dry. Food and Feast after all is its title...
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
2 reviews
9 of 10 people found the following review helpful
Hit and Miss
17 Dec 2000
Format:Paperback
The most interesting thing about this book is lists of medieval data from house records, ship inventories, bills of sale and so on. You can find out how much wine England imported from France in 1415 compared to how much they imported from Greece. You can find out how many eggs were used in a noble's house. How much ale a monk was allowed to drink in a day. A lot can be learned from facts like these and that makes the book interesting. There are also several references to medieval poems and plays that describe what peasants eat. (An area never covered by extant cookery books.) However, it is hard to believe that this book is written by a medieval scholar. Many of the conclusions made are just not true. They are simple, little things too, such as soppes. Hammond says soppes are toasted bread. ??? If you have read any other medieval cookery books, you know that is not true. Why doesn't Hammond know? There are many more examples like this in the book. If you read it for the medieval sources quoted, it is interesting. If you veer off that path, you are on shaky ground with Hammond's conclusions.
7 of 9 people found the following review helpful
An excellent history book
22 May 2001
Format:Paperback
My wife thoroughly enjoyed this well written and well researched book about the way the British ate in the Middle Ages. It must be borne in mind that it is primarily a historical overview and not in any way a lifestyle or diet book as my wife seems to think it is. Breakfast on the hoof before a busy day at the office is impossible now that the standard breakfast table typically groans under the weight of 2 loins of mutton, 2 loins of veal, a loin of beef, a leg of mutton, a pig, a capon, a coney, one dozen pigeons, one hundred eggs, a goose, a gallon of red wine and a kilderkin of ale in the Raddick household.
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