IMC 2016: Sessions

Session 1121: Scandinavian Influences on Changing Tastes in Denmark, Normandy, and England

Wednesday 6 July 2016, 11.15-12.45

Organiser:Sally N. Vaughn, Department of History, University of Houston, Texas
Moderator/Chair:Kerstin Hundahl, Historiska Institutionen, Lunds Universitet
Paper 1121-aWeapons of Wine: 11th-Century Norman Women and the Use of Food-Based Poisons
(Language: English)
Crescida Jacobs, Department of History, University of Houston, Texas
Crescida Jacobs, Department of History, University of Houston, Texas
Index terms: Gender Studies, Local History, Mentalities, Social History
Paper 1121-bThe Case of the Pickled Herring: Evidence of Viking Settlement Food Transfers to Normandy and England in the 11th Century
(Language: English)
Sally N. Vaughn, Department of History, University of Houston, Texas
Sally N. Vaughn, Department of History, University of Houston, Texas
Index terms: Daily Life, Mentalities, Religious Life, Social History
Paper 1121-c'They feasted each other sumptuously': Food as Luxury in High Medieval Denmark
(Language: English)
Maria Dahlstrøm Corsi, Hilton Archives, School of Hotel & Restaurant Management, University of Houston, Texas
Maria Dahlstrøm Corsi, Hilton Archives, School of Hotel & Restaurant Management, University of Houston, Texas
Index terms: Archaeology - General, Art History - General, Daily Life, Social History
Abstract

Scandinavian food transfers to England and Normandy, and aristocratic food practices in Denmark. Food-based poisons in 11th-century Normandy show motivations of women who used them to gain or wield power. Comparing Normandy to other medieval regions suggests Norman women gained power denied their non-Viking connected peers. Pickled herring, a prominent Scandinavian food, appears in both 11th-century Normandy and England, connected to St Anselm. Food consumption in Denmark resembled, but was independent of, continental Europe; courtly culture emphasized imported, luxury food to mark elite status. Courtly society stressed food quality, not quantity, with cookbooks, food preparation and presentation, and table manners indicating a more stratified 12th- and 13th-century society.