Food in Medieval England: Diet and Nutrition
July 26, 2009
6.6 X 9.5 X 0.7 inches | 1.55 pounds
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About the Author
C.M. Woolgar is Reader and Head of Speical Collections at the University of Southampton Library. D. Serjeantson is Research Fellow in the Department of Archaeology at the University of Southampton. T. Waldron is Consultant Physician at St. Mary's Hospital, London, and Honorary Professor at the Institute of Archaeology at University College London.
"The editors and their collaborators earn the highest praise and thanks for serving us this rich banquet."--Richard C. Hoffmann, The Agricultural History Review"This is a most valuable book with. A wealth of new information."--John Langdon, Economic History Review"The comprehensive breadth of topics within a single volume on medieval food is unprecedented; this book--a successful fusion of multiple perspectives and data--has set a new standard for current understanding and future research."--Aleks Pluskowski, Reviews in History"This is a fine book...it is Blair's close readings, or rather close listenings, which carry the argument. Blair let us hear that sound in the rhythms of the poetry she discusses with such keen and well-tuned attention."--Tennyson Research Bulletin"A valuable addition to Oxford University Press's impressive Medieval History and Archaeology series."--Mark Page, English Historical Review