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Food and diet are central to understanding daily life in the middle
ages. In the last two decades, the potential for the study of diet
in medieval England has changed markedly: historians have addressed
sources in new ways; material from a wide range of sites has been
processed by zooarchaeologists and archaeobotanists; and scientific
techniques, newly applied to the medieval period, are opening up
possibilities for understanding the cumulative effects of diet on
the skeleton. In a multi-disciplinary approach to the subject, this
volume, written by leading experts in different fields, unites
analysis of the historical, archaeological, and scientific record
to provide an up-to-date synthesis. The volume covers the whole of
the middle ages from the early Saxon period up to c .1540, and
while the focus is on England wider European developments are not
ignored.
The first aim of the book is to establish how much more is now
known about patterns of diet, nutrition, and the use of food in
display and social competition; its second is to promote
interchange between the methodological approaches of historians and
archaeologists. The text brings together much original research,
marrying historical and archaeological approaches with analysis
from a range of archaeological disciplines, including
archaeobotany, archaeozoology, osteoarchaeology, and isotopic
studies.
Food and diet are central to understanding daily life in the middle
ages. In the last two decades, the potential for the study of diet
in medieval England has changed markedly: historians have addressed
sources in new ways; material from a wide range of sites has been
processed by zooarchaeologists and archaeobotanists; and scientific
techniques, newly applied to the medieval period, are opening up
possibilities for understanding the cumulative effects of diet on
the skeleton. In a multi-disciplinary approach to the subject, this
volume, written by leading experts in different fields, unites
analysis of the historical, archaeological, and scientific record
to provide an up-to-date synthesis. The volume covers the whole of
the middle ages from the early Saxon period up to c.1540, and while
the focus is on England wider European developments are not
ignored. The first aim of the book is to establish how much more is
now known about patterns of diet, nutrition, and the use of food in
display and social competition; its second is to promote
interchange between the methodological approaches of historians and
archaeologists. The text brings together much original research,
marrying historical and archaeological approaches with analysis
from a range of archaeological disciplines, including
archaeobotany, archaeozoology, osteoarchaeology, and isotopic
studies.
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