A Handbook of Anglo-Saxon Food
Processing and Consumption
Ann Hagen

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.

Subject headings include: drying, milling and bread making; dairying; butchery; preservation and storage; methods of cooking; meals and mealtimes; fasting; feasting; food shortages and deficiency diseases.

£9·95

A5 ISBN 0-9516209-8-3 192 pages