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Anglo-Saxon food and drink : production, processing, distribution and consumption /

Bibliographic Details
Main Author: Hagen, Ann
Format: Book
Language:English
Published: Hockwold cum Wilton, Norfolk, England : Anglo-Saxon Books, 2006.
Subjects:
Anglo-Saxons > Food > England.
Food habits > England > History > To 1500.
Civilization, Anglo-Saxon.
England > Social life and customs > To 1066.
Social history > Medieval, 500-1500.
Table of Contents:
  • Introduction: Primary sources
  • Secondary sources
  • Presentation of material
  • Food production: Cereal crops
  • Vegetables, herbs, and fungi
  • Fruit and nuts
  • Cattle
  • Sheep
  • Goats
  • Pigs
  • Poultry and eggs
  • Wild animals and birds
  • Honey
  • Fish and molluscs [mollusks]
  • Imported food
  • Tabooed food
  • Provision of a water supply
  • Fermented drinks
  • Processing: Drying, milling, bread making
  • Dairying
  • Butchery
  • Preservation & storage
  • Methods of cooking
  • Distribution: Food and administration
  • Measures
  • Theft
  • Food supply for monastic communities and religious households
  • The food supply in towns
  • Provision of food away from home
  • Hospitality and charity
  • Consumption: Meals
  • Fasting
  • Feasting
  • Special regimens
  • Food shortages & deficiency diseases
  • Adulteration: damage caused by dietary elements
  • Conclusion.