A handbook of Anglo-Saxon food : processing and consumption

For the first time information from various sources is here brought together to build up a picture of how food was grown, conserved, prepared and eaten during the period from the beginning of the fifth century to the eleventh century. In addition to Anglo-Saxon England, the west of Britain is also covered. No specialist knowledge of the Anglo-Saxon period or language is needed, and many people will find it fascinating for the views it gives of an important aspect of Anglo-Saxon life and culture. Cover Title Copyright Page Dedication Abstract Acknowledgements The Author Contents Introduction Processing 1. Drying, Milling, Bread Making Drying & Threshing Milling Meal Unleavened Bread Leavened Bread Loaves Baking: Heaths & Ovens Bakehouses Bakers Bread 2. Dairying The Milch Animals Their Young Dairy Farms Yield Problems of Hygiene Dairy Workers Fresh Dairy Products Butter Cheese Making Dairy Products in Food Rents Dairy Products in Remedies Artefacts Conclusion 3. Butchery Nature of the Evidence Place of Slaughter Butchery: The Butcher Evidence for the Sale of Joints Method of Slaughter Butchery Techniques Tongue & Brain Marrow Offal Fats Evidence of Site Status 4. Preservation & Storage i. Processing Drying Smoking Pickling Boiling Salting Other Uses of Salt ii. Storage Cereals Containers Storage Jars Barrels and Boxes Storage Conditions Cellars Responsibility for Domestic Stores Pests iii. Salt Production & Supply Vessels for Salt Salt Production Salt Workers Provision of a Salt Supply Tolls 5. Methods of Cooking Fire Wood Securing A Supply Different Types of Wood Other Fuels Fire Making Cooking: Direct Application of Heat Cooking: Indirect Application of Heat Ovens Earth Ovens Hot-Air Ovens Kitchens Cooks Preparation Cooking Methods Cauldrons Soapstone Bowls Earthenware Pots Leather Vessels Boiling & Stewing Broth Cereal Pottages Stews Roasting, Grilling & Toasting Griddles/Frying Baking Desserts Cakes & Biscuits Sauces Conclusion Consumption 6. Meals Mealtimes Diet & Composition of Meals Regional Variations Seasonal Variations Courses Drinks with Meals Conclusion 7. Fasting Reasons for Fasting The Regular Fasts Periods of Fasting The Lented Fast Fasting for Laymen Fasting by Monastics Fasting by Saints Fasting as Penance Fasting as Part of Particular Rituals Commuting Fasting Conclusion 8. Feasting The Function of Feasting The Calendar Feast Days Guild Feasts Holding a Feast Summoning the Guests The Hall Hangings & Table-Linens Heating & Lighting Precedence & Seating Retainers Servants Blessing Food and Breaking Bread Manners The Food Duration The Drink Drunkenness Gluttony Treachery Entertainment Minstrels Musicians Dancing, Juggling & Jesting Riddles Nostalgia 9. Special Regimens i. Infants Food for Young Children Relaxation of Dietary Observance Malnourishment ii. Invalid Diet Avoidance Relaxation from Religious Rule iii. Monastic Timetabled Meals Food Allowed by the Rule Laxity & Reforms 10. Food Shortages & Deficiency Diseases Hunger Relief of Hunger Special Circumstances Famine Effecting a Change in Economic Circumstances Monastic Causes of Famine Weather Entomological & Zootic Factors Human Factors Famine Years Famine Foods Malnutrition Lack of Vitamin A Lack of Vitamin C Lack of Minerals Indications of Famine Fe/Male Differences Including Life Expectancy Results of Famine Conclusion 11. Adulteration Poison Parasites Bacterial Infections Physical Damage Cooking & Preserving Methods Conclusion Conclusion Changes over the Period The Role of Women The Importance of Bread Feasting Fasting Greater Dietary Range & Flexibility Nutrition Table Manners Comparisons & Contrasts Bibliography Personal Communications Index Adverts Back Cover "For the first time information from various sources has been brought together in order to build up a picture of how food was grown, conserved, prepared and eaten during the period from the beginning of the 5th century to the 11th century. No specialist knowledge of the Anglo-Saxon period or language is needed, and many people will find it fascinating for the views it gives of an important aspect of Anglo-Saxon life and culture. In addition to Anglo-Saxon England the Celtic west of Britain is also covered."--BOOK JACKET For the first time information from various sources has been brought together in order to build up a picture of how food was grown, conserved. prepared and eaten during the period from the beginning of the 5th century to the 11th century. In addition to Anglo-Saxon England, the west of Britain is also covered. No specialist knowledge of the period or the Old English language is needed. The information is fascinating for the insight it gives into early English life and culture.