FOOD AND FEASTS IN THE MIDDLE AGES

In addition to eye-catching visuals on every page (all fully captioned), the book features timelines, maps, and numerous fact boxes. Main subjects are divided into 14 two-page spreads with artwork and decorative borders attractively arranged around text passages. Subtitles add focus and glossary terms are printed in boldface. Topics include farming and livestock; the harvest and how food was preserved; markets and fairs; herbs and spices to flavor salty foods; food in other cultures of the same period; towns and the merchant class; the butcher, baker, brewer and other tradespeople; the medieval kitchen; hunting, hawking and fishing; the extravagance of the noble’s feast; feast days, celebrations, and the Church; and food shortages and famine.