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Anglo-Saxon food and drink : production, processing, distribution and consumption / Ann Hagen.

By: Material type: TextTextPublisher: Hockwold cum Wilton, Norfolk, England : Anglo-Saxon Books, 2006Description: 507 pages ; 25 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 1898281416
  • 9781898281412
Other title:
  • Anglo-Saxon food & drink [Spine title]
Related works:
  • Revision of: Hagen, Ann. Handbook of Anglo-Saxon food
  • Revision of: Hagen, Ann. Second handbook of Anglo-Saxon food & drink
Subject(s): DDC classification:
  • 641.0942 22
LOC classification:
  • GT2853.G7 H332 2006
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.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.0942 HAG (Browse shelf(Opens below)) 1 Available A397695B

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 (pages 463-474) and index.

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.

Machine converted from AACR2 source record.

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