Medieval MasterChef

The focus in this varied collection of studies by key scholars in the field is on cuisine and foodways in the Mediterranean and north-western Europe during Medieval and Post-Medieval times (ca. 6th- 20th centuries). The scope of the contributions encompasses archaeological and historical perspectives on eating habits, cooking techniques, diet practices and table manners in the Byzantine Empire, the Islamic World, the Crusader States, Medieval and Renaissance Europe and the Ottoman Empire. The volume offers a state of the art of an often still hardly known territory in gastronomical archaeology, which makes it essential reading for scholars and a larger audience alike.

'The book’s strength lies in the authors’ recognition that incorporating archaeological, material culture, and textual evidence with culinary history is of paramount importance in developing a comprehensive and textured comprehension of meals and mealtimes in the past.' - Mary C. Beard.