Oxbow says: This synthesis of primary and secondary sources, both
literary and archaeological, on the subject of Anglo-Saxon food and
drink, brings together a vast amount of data and authoritative
discussion on a broad range of subjects. Ann Hagen stears away from
drawing heavily on recipes as a means of revealing the types of
foods, food choices and preferences in this period, to focus on the
growing and harvesting of domestic and wild foods, preserving, food
preparation and eating. Cereals, vegetables, herbs, fruit and nuts,
cattle, sheep, goats and pigs, poultry and eggs, wild animals and
birds, honey, fish and molluscs, are just some of the food types
discussed. Within each section Ann Hagen delves deeper to consider
such subjects as the methods of harvesting and processing food,
hunting and animal husbandry, attitudes towards particular types of
food, accessibility to foods, diet, food shortages, diseases and
what foods were considered everyday and which were reserved for
special occasions. Food as payment for rents or services rendered,
markets, measures, fasting and feasting, are also discussed in
detail. Moving on to drink, Ann Hagen examines the types of drinks
available, the context in which they were consumed - domestic,
religious and in the alehouse - and the prevalence of drunkenness.
In her conclusion, she draws together the evidence to reveal
changes in food production and preferences from the early 5th to
11th century, drawing largely on sources from Anglo-Saxon England
and the Celtic West of Britain. The role of women, the importance
of bread, the social status of feasting, nutrition and changes in
diet, and table manners, are just some of the many subjects
covered. An excellent study and great value for money.
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