A Second Handbook of Anglo-Saxon Food & Drink: Production & DistributionAnglo-Saxon Books, 1995 - 409 páginas 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 on the production and distribution of food from the fifth to the eleventh centuries from literary and archaeological sources has been brought together for the first time to give fascinating insights into this important aspect on Anglo-Saxon life. This second handbook complements the first and brings together a vast amount of information on livestock, cereal and vegetable crops, fish, honey, and fermented drinks. Related subjects such as hospitality, charity and drunkenness are also dealt with. The extensive twenty-seven page index enables the reader to find specific information quickly. |
Conteúdo
Introduction | 1 |
Secondary Sources | 5 |
Presentation of Material | 6 |
Direitos autorais | |
26 outras seções não mostradas
Termos e frases comuns
According allowed amount Anglo-Saxon animals archaeological barley bishop bones Book bread breeds called cattle century church Cockayne contained crop cultivated diet Domesday drink early eaten England English established evidence example feast fish food rent four fruit give given grain granted half Hamwih hawks honey horse hundred hunting important included indicate killed king king's land late later Laws leechdoms less living London lord malt mead measures meat medieval mentioned milk monastery monks needed Owen paid particularly pence perhaps period pigs plants poor possible present presumably probably produced received recorded references remains Robertson royal Saxon seems sesters sheep shillings sometimes suggests supply swine taken term town translation traveller Welsh Laws West Whitelock 1955 wild Winchester wine wood York þæt