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

By: Hagen, Ann
Publisher: Hockwold cum Wilton : Anglo-Saxon Books, 2006.Description: 507 p ; 25 cm.ISBN: 1898281416Other title: Anglo-Saxon food & drinkSubject(s): Anglo-Saxons -- Food -- England | Food habits -- England -- History -- To 1500 | Civilization, Anglo-Saxon | Social history -- Medieval, 500-1500 | England -- Social life and customs -- To 1066DDC classification: LOC classification: GT2853.G7 H332 2006
Contents:
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
Holdings
Item type Home library Collection Shelving location Call number Copy number Status Date due Barcode
Book Book British Museum
Britain Europe and Prehistory Shelves AS 4.4 H (Browse shelf(Opens below)) 1 Available 169066-1001

Combined version of: A handbook of Anglo-Saxon food: processing and consumption, published in 1992, and A second handbook of Anglo-Saxon food & drink : production & distribution, published in 1995.

Spine title: Anglo-Saxon food & drink.

Includes bibliography (p. 463-473) and index.

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