New light is shed on everyday life in the Middle Ages in Great Britain and continental Europe through this unique survey of its food culture. Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative. The book draws on a variety of period sources, including as literature, account books, cookbooks, religious texts, archaeology, and art. Food was a status symbol then, and sumptuary laws defined what a person of a certain class could eat--the ingredients and preparation of a dish and how it was eaten depended on a person's status, and most information is available on the upper crust rather than the masses. Equalizing factors might have been religious strictures and such diseases as the bubonic plague, all of which are detailed here.

Expert food historians provide detailed histories of the creation and development of particular delicacies in six regions of medieval Europe-Britain, France, Italy, Sicily, Spain, and the Low Countries.

Regional Cuisine in Medieval Europe is the first book to explore in a deliberate, categorical manner the regional and interregional influences on food production and consumption during the Middle Ages. Each chapter is written by an expert food historian who provides a detailed history of the creation and development of particular delicacies within a particular region of medieval Europe. Adamson and her contributors demonstrate exactly how the ontology of each Western European cuisine differed from region to region, where a unique contribution of geographic, political, cultural, religious, and social factors affected the 'flavour' of culinary culture.

New essays on major aspects of the work of the great medieval German poet. In perhaps 25 years of creative productivity (ca. 1180-ca. 1205), Hartmann von Aue authored a dispute about love between the body and the heart, Die Klage, numerous songs of courtly love, crusading songs, and most likely took part in a Crusade himself. He composed the first German Arthurian romance, Erec, based on Chretien's like-named work, and he -- apparently -- ended his literary career with a second, Iwein. Further, he is the creator of two provocative rel-igious-didactic works, Gregorius, a tale of double incest, repentance, and redemption, and Der arme Heinrich, the account of a seemingly perfect nobleman who is stricken with leprosy and then ultimately cured by a process set into motion by a very young peasant girl, whom he ultimately marries. No other medieval German poet treats such an extraordinary breadth of themes at such a high level of artistic expression. The essays in this volume, written by scholars from North America and Europe, offer insight into many aspects of Hartmann's oeuvre, including the medieval and modern visual and literary reception of his works. The volume also offers considerations of Hartmann and Chretien; Hartmann's putative theological background and the influence of the Bible on his tales; the reflection of his medical knowledge in Der arme Heinrich and Iwein; and acomplete survey of his lyric production. Newer avenues of research are also presented, with essays on issues of gender and on the role of pain as a constitutive part of the courtly experience. It is hoped that this volume will prove to be a stimulating companion not only for those familiar with Hartmann but also for those who are just making the acquaintance of one of the greatest of medieval German poets. Francis G. Gentry is Professor Emeritusof German at the Pennsylvania State University and the University of Wisconsin-Madison.

New light is shed on everyday life in the Middle Ages in Great Britain and continental Europe through this unique survey of its food culture. Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative. The book draws on a variety of period sources, including as literature, account books, cookbooks, religious texts, archaeology, and art. Food was a status symbol then, and sumptuary laws defined what a person of a certain class could eat--the ingredients and preparation of a dish and how it was eaten depended on a person's status, and most information is available on the upper crust rather than the masses. Equalizing factors might have been religious strictures and such diseases as the bubonic plague, all of which are detailed here.