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Food and Drink in Medieval Poland by Maria Dembinska Pdf
Topics examined include not just the personal eating habits of kings, queens, and nobles but also those of the peasants, monks, and other social groups not generally considered in medieval food studies."--BOOK JACKET.
Food and Drink in Medieval Poland by Maria Dembinska Pdf
Topics examined include not just the personal eating habits of kings, queens, and nobles but also those of the peasants, monks, and other social groups not generally considered in medieval food studies."--BOOK JACKET.
Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
Author : Richard W. Unger Publisher : University of Pennsylvania Press Page : 339 pages File Size : 49,7 Mb Release : 2013-05-22 Category : History ISBN : 9780812203745
Beer in the Middle Ages and the Renaissance by Richard W. Unger Pdf
The beer of today—brewed from malted grain and hops, manufactured by large and often multinational corporations, frequently associated with young adults, sports, and drunkenness—is largely the result of scientific and industrial developments of the nineteenth century. Modern beer, however, has little in common with the drink that carried that name through the Middle Ages and Renaissance. Looking at a time when beer was often a nutritional necessity, was sometimes used as medicine, could be flavored with everything from the bark of fir trees to thyme and fresh eggs, and was consumed by men, women, and children alike, Beer in the Middle Ages and the Renaissance presents an extraordinarily detailed history of the business, art, and governance of brewing. During the medieval and early modern periods beer was as much a daily necessity as a source of inebriation and amusement. It was the beverage of choice of urban populations that lacked access to secure sources of potable water; a commodity of economic as well as social importance; a safe drink for daily consumption that was less expensive than wine; and a major source of tax revenue for the state. In Beer in the Middle Ages and the Renaissance, Richard W. Unger has written an encompassing study of beer as both a product and an economic force in Europe. Drawing from archives in the Low Countries and England to assemble an impressively complete history, Unger describes the transformation of the industry from small-scale production that was a basic part of housewifery to a highly regulated commercial enterprise dominated by the wealthy and overseen by government authorities. Looking at the intersecting technological, economic, cultural, and political changes that influenced the transformation of brewing over centuries, he traces how improvements in technology and in the distribution of information combined to standardize quality, showing how the process of urbanization created the concentrated markets essential for commercial production. Weaving together the stories of prosperous businessmen, skilled brewmasters, and small producers, this impressively researched overview of the social and cultural practices that surrounded the beer industry is rich in implication for the history of the period as a whole.
Food in Medieval Times by Melitta Weiss Adamson Pdf
Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative. The book draws on a variety of period sources, including as literature, account books, cookbooks, religious texts, archaeology, and art. Food was a status symbol then, and sumptuary laws defined what a person of a certain class could eat—the ingredients and preparation of a dish and how it was eaten depended on a person's status, and most information is available on the upper crust rather than the masses. Equalizing factors might have been religious strictures and such diseases as the bubonic plague, all of which are detailed here.
Regional Cuisines of Medieval Europe by Melitta Weiss Adamson Pdf
Expert food historians provide detailed histories of the creation and development of particular delicacies in six regions of medieval Europe-Britain, France, Italy, Sicily, Spain, and the Low Countries.
Polish Folktales and Folklore by Michal Malinowski,Anne Pellowski Pdf
Wit, humor, and warmth permeate the stories in this collection. Here are more than 50 traditional folktales from the people of Poland, ranging from animal and humorous tales to why stories, tales of magic and the supernatural, and local legends. In addition, you'll find riddles, nursery rhymes, games and activities, recipes, and background information on the land, the people, and the stories-all enhanced by maps and handsome color photos and illustrations. A wonderful addition to the folklore collection, this book provides material that folklorists will wish to study, storytellers will be eager to share with their audiences, and educators will want explore with their students. A delicious assortment of folktales from Poland awaits you in this appealing collection. More than 50 tales range from local legends, animal tales, and magic tales to religious legends, stories of demons and supernatural creatures, humorous tales, and how and why tales-exemplifying the Polish spirit, character, and sense of humor. In addition, you'll find historical background; directions for traditional games, crafts, recipes; and color photographs that depict the people, the land, and the traditions of this fascinating country.
Food in Medieval England by C. M. Woolgar,D. Serjeantson,T. Waldron Pdf
Food and diet are central to understanding daily life in the middle ages. In the last two decades, the potential for the study of diet in medieval England has changed markedly: historians have addressed sources in new ways; material from a wide range of sites has been processed by zooarchaeologists and archaeobotanists; and scientific techniques, newly applied to the medieval period, are opening up possibilities for understanding the cumulative effects of diet on the skeleton. In a multi-disciplinary approach to the subject, this volume, written by leading experts in different fields, unites analysis of the historical, archaeological, and scientific record to provide an up-to-date synthesis. The volume covers the whole of the middle ages from the early Saxon period up to c .1540, and while the focus is on England wider European developments are not ignored. The first aim of the book is to establish how much more is now known about patterns of diet, nutrition, and the use of food in display and social competition; its second is to promote interchange between the methodological approaches of historians and archaeologists. The text brings together much original research, marrying historical and archaeological approaches with analysis from a range of archaeological disciplines, including archaeobotany, archaeozoology, osteoarchaeology, and isotopic studies.
Food and Foodways of Medieval Cairenes by Paulina Lewicka Pdf
As a corpus-based study which aims at profiling the food culture of medieval Cairo, the book is an attempt to reconstruct the menu of Cairenes as well as their various daily practices, customs and habits related to food and eating.
The Bioarchaeology of Urbanization by Tracy K. Betsinger,Sharon N. DeWitte Pdf
Urbanization has long been a focus of bioarchaeological research, but what is missing from the literature is an exploration of the geographic and temporal range of human biological, demographic, and sociocultural responses to this major shift in settlement pattern. Urbanization is characterized by increased population size and density, and is frequently assumed to produce negative biological effects. However, the relationship between urbanization and human “health” requires careful examination given the heterogeneity that exists within and between urban contexts. Studies of contemporary urbanization have found both positive and negative outcomes, which likely have parallels in past human societies. This volume is unique as there is no current bioarchaeological book addressing urbanization, despite various studies of urbanization having been conducted. Collectively, this volume provides a more holistic understanding of the relationships between urbanization and various aspects of human population health. The insight gained from this volume will provide not only a better understanding of urbanization in our past, but it will also have potential implications for those studying urbanization in contemporary communities.
Food Cultures of the World Encyclopedia [4 volumes] by Ken Albala Pdf
This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been—and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume Food Cultures of the World Encyclopedia covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what astronauts eat and how they prepare for space travel as far as diet and nutrition are concerned. Each entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands.
Authorship, Worldview, and Identity in Medieval Europe by Christian Raffensperger Pdf
What did medieval authors know about their world? Were they parochial and focused on just their monastery, town, or kingdom? Or were they aware of the broader medieval Europe that modern historians write about? This collection brings the focus back to medieval authors to see how they described their world. While we see that each author certainly had their own biases, the vast majority of them did not view the world as constrained to their small piece of it. Instead, they talked about the wider world, and often they had informants or textual sources that informed them about the world, even if they did not visit it themselves. This volume shows that they also used similar ideas to create space and identity – whether talking about the desert, the holy land, or food practices in their texts. By examining medieval authors and their own perceptions of their world, this collection offers a framework for discussions of medieval Europe in the twenty-first century.
This book acquaints readers with traditional Polish foods associated with various occasions and furnished countless cooking tips and serving suggestions. The clearly written recipes facilitate the preparation of the dishes and their incorporation in the Polish-American mainstream culture. Calendar of Polish Festivities is devoted to those holidays and events connected to a specific time of year. Polish Rites of Passage focuses on life's milestones -- the family occasions that take place at various times of year. This "instruction manual for the culturally aware Polish American" offers over 400 recipes, along with a lexicon of basic foods and culinary concepts, ingredients and procedures, and sample menus.
