Angol
Step into the rich, surprising, and often extravagant world of medieval food culture, where kitchens were stages for artistry, symbolism, and power. ACTA Volume #21: Medieval Food and Drink brings together a fascinating collection of scholarly essays that uncover how food shaped-and was shaped by—the social, literary, and cultural life of the Middle Ages.
From lavish patrician banquets in Augsburg to the refined tastes of French hunting culture, these essays explore recipes, rituals, and representations that defined medieval dining. Discover the evolution of courtly dishes, the legacy of classical culinary texts, and the deeper meanings behind feasts depicted in poetry, art, and historical artifacts like the Bayeux Tapestry. Along the way, readers will encounter intriguing figures, forgotten recipes, and the enduring influence of early gastronomic traditions.
Blending history, literature, and culinary study, this volume invites readers to reconsider food not merely as sustenance, but as a lens into medieval identity, creativity, and imagination. Perfect for scholars, students, and curious readers alike, this book offers a rich intellectual feast that is as thought-provoking as it is flavorful.
