IMC 2016: Sessions

Session 613: Perspectives on Medieval Diet, II: Culinary Cultures in Late Medieval England

Tuesday 5 July 2016, 11.15-12.45

Sponsor:Medieval Diet Group
Organiser:Chris Woolgar, Department of History / Centre for Medieval & Renaissance Culture, University of Southampton
Moderator/Chair:Chris Woolgar, Department of History / Centre for Medieval & Renaissance Culture, University of Southampton
Paper 613-aThe Medieval Table as a Noble Space: Diet and Feasting in 12th-Century Table Manner Poems
(Language: English)
Fiona Whelan, Wolfson College, University of Oxford
Fiona Whelan, Wolfson College, University of Oxford
Index terms: Daily Life, Mentalities, Social History
Paper 613-bDid Peasants Emulate the Gentry in Their Food Culture?
(Language: English)
Christopher Dyer, Centre for English Local History, University of Leicester
Christopher Dyer, Centre for English Local History, University of Leicester
Index terms: Archaeology - Artefacts, Daily Life, Mentalities, Social History
Paper 613-cCulinary Culture and the Small Town Enigma
(Language: English)
Ben Jervis, School of History, Archaeology & Religion, Cardiff University
Ben Jervis, School of History, Archaeology & Religion, Cardiff University
Index terms: Archaeology - General, Daily Life, Mentalities, Social History
Abstract

A key question in understanding culinary culture is how styles of cooking and eating were transmitted through society. Patterns of behaviour that accompanied food consumption, from fashions of service to manners, were also indicative of styles of living and social emulation. This session addresses the theme across three case studies: the medieval table as a noble space, the ways in which the consumption of food by the peasantry was affected by the practices of the elite, and whether we can see distinctive food cultures in town and country.