Anglo-Saxon food and drink
Subtitle: production, processing, distribution and consumption
By: Ann Hagen.
Contributors: Hagen, Ann.; Hagen, Ann.
Publisher: Anglo-Saxon Books
Published: 2006
Place of publication: Hockwold cum Wilton, Norfolk, England
Language: eng
Number of pages: 507
Subjects: Anglo-Saxons -- Food -- England; Food habits -- England -- History -- To 1500; Drinking customs -- England -- History -- To 1500; Civilization, Anglo-Saxon; Anglo-Saxons -- Social life and customs; Social history -- Medieval, 500-1500; England -- Social life and customs -- To 1066
Other titles: Anglo-Saxon food & drink.
Notes: Combined version of: A handbook of Anglo-Saxon food: processing and consumption, published in 1992, and A second handbook of Anglo-Saxon food & drink : production & distribution, published in 1995.

Includes bibliographical references (p. 463-474) and index.
Table of contents: title: Introduction: Primary sources; title: Secondary sources; title: Presentation of material; title: Food production: Cereal crops; title: Vegetables, herbs, and fungi; title: Fruit and nuts; title: Cattle; title: Sheep; title: Goats; title: Pigs; title: Poultry and eggs; title: Wild animals and birds; title: Honey; title: Fish and molluscs [mollusks]; title: Imported food; title: Tabooed food; title: Provision of a water supply; title: Fermented drinks; title: Processing: Drying, milling, bread making; title: Dairying; title: Butchery; title: Preservation & storage; title: Methods of cooking; title: Distribution: Food and administration; title: Measures; title: Theft; title: Food supply for monastic communities and religious households; title: The food supply in towns; title: Provision of food away from home; title: Hospitality and charity; title: Consumption: Meals; title: Fasting; title: Feasting; title: Special regimens; title: Food shortages & deficiency diseases; title: Adulteration: damage caused by dietary elements; title: Conclusion.