Food in Medieval Times

  title={Food in Medieval Times},
  author={Melitta Weiss Adamson},
Acknowledgments Timeline Introduction Foodstuffs Food Preparation Cuisines by Region Eating Habits and Food Ideas Food and Religion Concepts of Diet and Nutrition Conclusion Suggested Further Readings 

Mealtime Sanctity: The Devotional and Social Significance of Mealtimes in The Book of Margery Kempe

Abstract:This article argues that mealtimes in The Book of Margery Kempe establish Margery's orthodoxy and demonstrate her sanctity. Mealtimes provide Margery with a sufficiently flexible boundary

Seafood in Mediterranean countries: A culinary journey through history

Last Meal for the Monks. Human Ecology, Food Prescriptions and Manipulation from a Sealed Archaeological Context. Case Study of San Vincenzo al Volturno Abbey, Molise, Southern Italy, Late Ninth Century ad

Human communities belonging to different times and places often adopt a set of ideal rules, sometimes related to alimentary prescriptions. For different reasons, foods and/or specific resources are,

Brewing and stewing : the effect of culturally mediated behaviour on the oxygen isotope composition of ingested fluids and the implications for human provenance studies

‘Small beer’, ‘wort drinks’ and ‘pottage’ may have been regularly consumed by children during the Medieval Period. This culturally mediated behaviour could have affected the oxygen isotope

Cuisine and Urban Identities in Medieval England: Objects, Foodstuffs and Urban Life in Thirteenth- and Fourteenth-Century Hampshire

Identity is formed and reproduced through our relationships with human and non-human others. This paper applies this perspective to conduct an archaeological investigation of how identities emerged

Isotopic anthropology of rural German medieval diet: intra- and inter-population variability

Differences in δ15Ncol suggest that juveniles consumed the lowest trophic level protein in this population, and regional similarities and differences in C4 plant/marine food consumption and in dietary protein sources are identified.

The Flesh of Fasts and Feasts: A Study of the Monastic Diet in Theory and Practice (c. 1025–1525)

Abstract:This article examines the monastic diet during the high and late medieval periods. The evolution of this central aspect of daily life gives us greater insight into contemplative monks'

A multidisciplinary approach for investigating dietary and medicinal habits of the Medieval population of Santa Severa (7th-15th centuries, Rome, Italy)

The combined application of microscopy and biomolecular techniques provided an innovative reconstruction of Medieval lifeways in Central Italy and indicated an omnivorous diet based on C3-terrestrial protein, although some individuals possessed carbon values indicative of C4 plant consumption.

Reconstructing the diets of Greek Byzantine populations (6th-15th centuries AD) using carbon and nitrogen stable isotope ratios.

The evidence for the consumption of marine protein at both coastal sites and for some individuals from inland sites contrasts with previous isotopic studies mainly on prehistoric Greek populations, which have suggested that marine species contributed little, or not at all, to the diet.



The Art of Cookery in the Middle Ages

Similarities in medieval foods and cooking the theoretical bases for medieval food and cookery the distinctive nature of medieval foods and cookery medieval dining beverages the table and table

The medieval health handbook “Tacuinum sanitatis”

The advice offered by the lively images from the fourteenth and fifteenth centuries featured here is sometimes comically anachronistic, but is often evidence of a remarkably modern sophistication

The Greco-Roman World

In 331 BC, Alexander the Great defeated the Persian army and brought Egypt under Greek rule. Throughout the Ptolemaic and Roman periods, Alexandria acted as a focal point for scholarly research in

The Viandier of Taillevent: An edition of all extant manuscripts

This volume is the first to present all four extant manuscripts of the Viandier de Taillevent. The texts of the 220 recipes are in their original French and a complete English translation is

Gula, Temperantia, and the Ars Culinaria in Medieval Germany,

  • Nu lôn ich iu der gâbe: Festschrift
  • 2003

Ein mittelniederdeutsches Kochbuch des 15. Jahrhunderts,

  • Braunschweigisches Jahrbuch
  • 1956

Medieval and Renaissance Italy B. Sicily,

  • Melitta Weiss Adamson (New York: Routledge,
  • 2002

“Parmesan pies”). Crenelations are a “notched battlement made up of alternate crenels (openings), and merlons (square saw teeth)”; see Joseph and Francis Gies, Life in a Medieval Castle (New

  • 1979

Hieatt, “Medieval Britain,

  • 2002

Ritual, Form, and Colour in the Medieval Food Tradition,

  • 1991