Food & Drink
Production, Processing, Distribution
The two earlier books A Handbook of Anglo-Saxon Food and A Second Handbook of Anglo-Saxon Food & Drink have been brough together in one volume. This provides a vast amount of information in 512 pages.
A picture is provided of how food was grown, conserved, prepared and eaten during the period from the beginning of the 5th century to the 11th century.
Food production for home consumption was the basis of economic activity throughout the Anglo-Saxon period and ensuring access to an adequate food supply was a constant preoccupation. Used as payment and a medium of trade, food was the basis of the Anglo-Saxons' system of finance and administration. Information from literary and archaeological sources has been brought together for the first time to give insights into this important aspect of Anglo-Saxon life.
The west of Britain is also covered.
An extensive index enables the reader to quickly find specific information.
£25 512 pages
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The Mead Hall
The feasting tradition in Anglo-Saxon England
Communal meals were an important part of Anglo-Saxon society. They were enjoyed by nobles and yeomen, warriors, farmers churchmen and laity. Some of the feasts were informal communal gatherings (gebeorscipe) while others were formal ritual gatherings (symbel).
Using the evidence of Old English texts - including the epic Beowulf and the Anglo-Saxon Chronicles, Stephen Pollington shows that the idea of feasting remained central to early English social traditions long after the physical reality had declined in importance.
The words of the poets and saga-writers are supported by a wealth of archaeological data dealing with halls, settlement layouts and magnificent feasting gear found in many early Anglo-Saxon graves. Three appendices:
• Hall-themes in Old English verse;
• Old English and translated texts;
• The structure and origins of the warband.
24 illustrations .
Tastes of Anglo-Saxon England
These 46 easy to follow recipes will enable you to enjoy a mix of ingredients and flavours that were widely known in Anglo-Saxon England but are rarely experienced today. In addition to the recipes, there is background information about households and cooking techniques.
A5 80 Pages
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