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. 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.

A Handbook of Anglo-Saxon Food: Processing and Consumption

History

Hagen, Ann

Europe

Anglo-Saxon Books

This book is a companion to the popular first Handbook by Hagen that explored food proseeing and consumption. It brings together for the first time information from various primary, secondary and archaeological sources in order to build up a composite picture of the production and distribution of food during the Anglo-Saxon period. A vast amount of information on livestock, cereal and vegetable crops, fish, honey, and fermetned drinks is included, together with related subjects such as hospitality, charity and drunkenness.

A Second Handbook of Anglo-Saxon Food and Drink

Oxbow says: This synthesis of primary and secondary sources, both literary and archaeological, on the subject of Anglo-Saxon food and drink, brings together a vast amount of data and authoritative discussion on a broad range of subjects. Ann Hagen stears away from drawing heavily on recipes as a means of revealing the types of foods, food choices and preferences in this period, to focus on the growing and harvesting of domestic and wild foods, preserving, food preparation and eating. Cereals, vegetables, herbs, fruit and nuts, cattle, sheep, goats and pigs, poultry and eggs, wild animals and birds, honey, fish and molluscs, are just some of the food types discussed. Within each section Ann Hagen delves deeper to consider such subjects as the methods of harvesting and processing food, hunting and animal husbandry, attitudes towards particular types of food, accessibility to foods, diet, food shortages, diseases and what foods were considered everyday and which were reserved for special occasions. Food as payment for rents or services rendered, markets, measures, fasting and feasting, are also discussed in detail. Moving on to drink, Ann Hagen examines the types of drinks available, the context in which they were consumed - domestic, religious and in the alehouse - and the prevalence of drunkenness. In her conclusion, she draws together the evidence to reveal changes in food production and preferences from the early 5th to 11th century, drawing largely on sources from Anglo-Saxon England and the Celtic West of Britain. The role of women, the importance of bread, the social status of feasting, nutrition and changes in diet, and table manners, are just some of the many subjects covered. An excellent study and great value for money.

Anglo-Saxon Food and Drink: Production, Processing, Distribution and Consumption

Religion & Spirituality

Anglo-Saxon Food and Drink

See the best price to sell, buy, or rent books by Hagen, Ann. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Hagen, Ann

See the best price to sell, buy, or rent books by Hagen, Ann. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

A Handbook of Anglo-Saxon Food: Processing and Consumption

A Second Handbook of Anglo-Saxon Food and Drink

Anglo-Saxon Food and Drink: Production, Processing, Distribution and Consumption

Anglo-Saxon Food and Drink