Description - Food and Feast in Medieval England by P. W. Hammond
The nutritional value of the food is evaluated in order to consider how well fed the people were, and there are details of the elaborate regulations that existsed on the serving of food in great households. The book concludes with an examination of medieval feasts, such as that held at York on 26 December 1251, which took six months to prepare, and saw the consumption of no fewer than than 68,500 loaves of bread, 170 boars and 25,000 gallons of wine. Firmly based on archaeological and documentary evidence, this book providses a fascinating introduction to a vital but often neglected topic of medieval life.
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(198mm x 127mm x 10mm)
The History Press Ltd
Publisher: The History Press Ltd
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Author Biography - P. W. Hammond
Peter Hammond is the author of many books on medieval history, including 'The Coronation of Richard III', 'The Battles of Barnet and Tewkesbury' and 'The Complete Peerage Vol XIV'. He lives in London.