IMC 2016: Sessions

Session 537: Feasting in Arthurian Romance

Tuesday 5 July 2016, 09.00-10.30

Moderator/Chair:Anne Berthelot, Department of Literatures, Cultures & Languages, University of Connecticut
Paper 537-aLes repas des héros de Chrétien de Troyes
(Language: Français)
Angelica Rieger, Institut für Anglistik, Amerikanistik und Romanistik, Rheinisch-Westfälische Technische Hochschule Aachen
Angelica Rieger, Institut für Anglistik, Amerikanistik und Romanistik, Rheinisch-Westfälische Technische Hochschule Aachen
Index terms: Art History - Painting, Language and Literature - French or Occitan, Social History
Paper 537-bÞe Mete and þe Masse: Physical and Spiritual Nourishment in Sir Gawain and the Green Knight
(Language: English)
Kyla Drzazgowski, Department of English, University of British Columbia
Kyla Drzazgowski, Department of English, University of British Columbia
Index terms: Daily Life, Language and Literature - Middle English, Lay Piety, Liturgy
Paper 537-cParty Like It's 1469: Dining in Malory's Morte d'Arthur
(Language: English)
Kristina Hildebrand, Akademin för lärande, humaniora och samhälle, Högskolan i Halmstad
Kristina Hildebrand, Akademin för lärande, humaniora och samhälle, Högskolan i Halmstad
Index terms: Language and Literature - Middle English, Social History
Abstract

Paper -a:
Le fameux repas du cortège du Graal de Perceval est bien connu, mais il n’est pas le seul à profiter de l’hospitalité gracieusement offerte aux chevaliers sur leurs chemins d’aventure. Cette étude envisage un tour d’horizon des arts de la table dans les romans de Chrétien de Troyes aussi bien au niveau textuel que culturel et iconographique. Que mangent les héros de Chrétien de Troyes? Dans quelles conditions? Comment ces repas sont-ils représentés dans l’iconographie? Dans quelle ambiance, quel cadre culinaire culturel et social se situent-ils?

Paper -b:
In this paper I explore the role of physical and spiritual nourishment in Sir Gawain and the Green Knight, looking closely at Gawain’s chivalric quest as a journey with the threatening potential to lead him from feast to famine as he travels from King Arthur’s court to places unknown where, initially, ‘he fonde noȝt hym byfore þe fare þat he lyked’ (694). I focus on two things that are closely related in both the text and medieval life – the meal and the mass – in order to examine the interconnectedness of food and piety in this Middle English poem where food is abundant and functions as a significant expression of faith.

Paper -c:
Malory’s text contains numerous references to eating together: after all, the most central artefact of King Arthur’s court is a (round) dining table. In this paper, I will argue that dining functions as a marker for knighthood, community, and refinement: this is particularly clear in the Tale of Sir Gareth, where various aspects eating, cooking, and food marks Gareth’s development from kitchen boy to famous knight. This is further supported by other parts of the Morte d’Arthur, especially where the decline from celebratory dining to the dinner where one eater is poisoned at the table signals the break-down of the community of the court.