Based on archaeological and written evidence, this book deals with everything we know about medieval food, from hunting and harvesting to food hygiene and the organization of a large household kitchen. Peter Hammond evaluates the nutritional value of medieval food, the customs associated with its serving and eating, and the organisation of feasts, supported by innumerable facts and figures and examples from sources. The book is now available in a smaller paperback edition with black and white illustrations.

A fully illustrated book describing the extraordinary range of food which found its way on to the tables of medieval English society. It covers aspects of hunting, fish breeding, brewing, baking, food hygiene and storage.

Describes the extraordinary range of food which found its way on to the tables of medieval English society, its production and distribution.

Illustrations reproduced from early manuscripts supplement a study of attitudes toward food and ideas about the preparation and presentation of meals in the Middle Ages

In this revelatory work of social history, C. M. Woolgar shows that food in late-medieval England was far more complex, varied, and more culturally significant than we imagine today. Drawing on a vast range of sources, he charts how emerging technologies as well as an influx of new flavors and trends from abroad had an impact on eating habits across the social spectrum. From the pauper's bowl to elite tables, from early fad diets to the perceived moral superiority of certain foods, and from regional folk remedies to luxuries such as lampreys, Woolgar illuminates desire, necessity, daily rituals, and pleasure across four centuries.

Examines the role of food during medieval times, discussing how it was prepared, shared, and used in society.