The enormous interest in recent years in the role of food in
history has inspired this scholarly and entertaining collection of
ten newly commissioned articles by medievalists from North America,
Europe, and Australia that examines the subject of medieval food
from a variety of disciplines including English, French, and German
literature, history, and history of medicine. Up to now, there had
been no such collection of in-depth, cross-cultural studies on
medieval food in a variety of culinary, literary, and religious
texts. An introduction and subject index are provided.
General
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