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. Includes bibliographical references (p. 463-474) 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.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.