Food in Medieval England - Woolgar, C. M. / Waldron, Tony / Serjeantson, Dale (eds.)
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The text brings together much original research, marrying historical and archaeological approaches with analysis from a range of archaeological disciplines, including archaeobotany, archaeozoology, osteoarchaeology, and isotopic studies.
This book draws on the latest research across different disciplines to present the most up-to-date picture of English diet from the early Saxon period up to c.1540. It draws on a wide range of sources, from the historical records of medieval farms, abbeys, and households both great and small, to animal bones, human remains, and plants from archaeological sites.…mehr

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Produktbeschreibung
The text brings together much original research, marrying historical and archaeological approaches with analysis from a range of archaeological disciplines, including archaeobotany, archaeozoology, osteoarchaeology, and isotopic studies.
This book draws on the latest research across different disciplines to present the most up-to-date picture of English diet from the early Saxon period up to c.1540. It draws on a wide range of sources, from the historical records of medieval farms, abbeys, and households both great and small, to animal bones, human remains, and plants from archaeological sites.
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Autorenporträt
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.