دانلود کتاب A Handbook of Anglo-Saxon Food: Processing and Consumption

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Cover
Title
Copyright Page
Dedication
Abstract
Acknowledgements
The Author
Contents
Introduction
Processing
1. Drying, Milling, Bread Making
Drying & Threshing
Milling
Meal
Unleavened Bread
Leavened Bread
Loaves
Baking: Heaths & Ovens
Bakehouses
Bakers
Bread
2. Dairying
The Milch Animals
Their Young
Dairy Farms
Yield
Problems of Hygiene
Dairy Workers
Fresh Dairy Products
Butter
Cheese Making
Dairy Products in Food Rents
Dairy Products in Remedies
Artefacts
Conclusion
3. Butchery
Nature of the Evidence
Place of Slaughter
Butchery: The Butcher
Evidence for the Sale of Joints
Method of Slaughter
Butchery Techniques
Tongue & Brain
Marrow
Offal
Fats
Evidence of Site Status
4. Preservation & Storage
i. Processing
Drying
Smoking
Pickling
Boiling
Salting
Other Uses of Salt
ii. Storage
Cereals
Containers
Storage Jars
Barrels and Boxes
Storage Conditions
Cellars
Responsibility for Domestic Stores
Pests
iii. Salt Production & Supply
Vessels for Salt
Salt Production
Salt Workers
Provision of a Salt Supply
Tolls
5. Methods of Cooking
Fire
Wood
Securing A Supply
Different Types of Wood
Other Fuels
Fire Making
Cooking: Direct Application of Heat
Cooking: Indirect Application of Heat
Ovens
Earth Ovens
Hot-Air Ovens
Kitchens
Cooks
Preparation
Cooking Methods
Cauldrons
Soapstone Bowls
Earthenware Pots
Leather Vessels
Boiling & Stewing
Broth
Cereal Pottages
Stews
Roasting, Grilling & Toasting
Griddles/Frying
Baking
Desserts
Cakes & Biscuits
Sauces
Conclusion
Consumption
6. Meals
Mealtimes
Diet & Composition of Meals
Regional Variations
Seasonal Variations
Courses
Drinks with Meals
Conclusion
7. Fasting
Reasons for Fasting
The Regular Fasts
Periods of Fasting
The Lented Fast
Fasting for Laymen
Fasting by Monastics
Fasting by Saints
Fasting as Penance
Fasting as Part of Particular Rituals
Commuting Fasting
Conclusion
8. Feasting
The Function of Feasting
The Calendar Feast Days
Guild Feasts
Holding a Feast
Summoning the Guests
The Hall
Hangings & Table-Linens
Heating & Lighting
Precedence & Seating
Retainers
Servants
Blessing Food and Breaking Bread
Manners
The Food
Duration
The Drink
Drunkenness
Gluttony
Treachery
Entertainment
Minstrels
Musicians
Dancing, Juggling & Jesting
Riddles
Nostalgia
9. Special Regimens
i. Infants
Food for Young Children
Relaxation of Dietary Observance
Malnourishment
ii. Invalid Diet
Avoidance
Relaxation from Religious Rule
iii. Monastic
Timetabled Meals
Food Allowed by the Rule
Laxity & Reforms
10. Food Shortages & Deficiency Diseases
Hunger
Relief of Hunger
Special Circumstances
Famine Effecting a Change in Economic Circumstances
Monastic
Causes of Famine
Weather
Entomological & Zootic Factors
Human Factors
Famine Years
Famine Foods
Malnutrition
Lack of Vitamin A
Lack of Vitamin C
Lack of Minerals
Indications of Famine
Fe/Male Differences Including Life Expectancy
Results of Famine
Conclusion
11. Adulteration
Poison
Parasites
Bacterial Infections
Physical Damage
Cooking & Preserving Methods
Conclusion
Conclusion
Changes over the Period
The Role of Women
The Importance of Bread
Feasting
Fasting
Greater Dietary Range & Flexibility
Nutrition
Table Manners
Comparisons & Contrasts
Bibliography
Personal Communications
Index
Adverts
Back Cover