The Gieses take us through the full cycle of a medieval year, dictated by the rhythms of the harvest. We learn what lords and serfs alike would have worn, eaten, and done for leisure, and of the outside threats the castle always hoped to keep at bay.For medieval buffs and anyone who wants to learn more about this fascinating era, Life in a Medieval Castle is as timely today as when it was first published.

    Medieval gastronomy turns out to have been superb—a wonderful mélange of flavor, aroma, and color. Expertly reconstructed from fourteenth- and fifteenth-century sources and carefully adapted to suit the modern kitchen, these recipes present a veritable feast. The Medieval Kitchen vividly depicts the context and tradition of authentic medieval cookery."This book is a delight. It is not often that one has the privilege of working from a text this detailed and easy to use. It is living history, able to be practiced by novice and master alike, practical history which can be carried out in our own homes by those of us living in modern times."—Wanda Oram Miles, The Medieval Review"The Medieval Kitchen, like other classic cookbooks, makes compulsive reading as well as providing a practical collection of recipes."—Heather O'Donoghue, Times Literary Supplement

    Award-winning New York Times-bestselling author Mark Kurlansky takes us back to the food and eating habits of a younger America: Before the national highway system brought the country closer together; before chain restaurants imposed uniformity and low quality; and before the Frigidaire meant frozen food in mass quantities, the nation's food was seasonal, regional, and traditional. It helped form the distinct character, attitudes, and customs of those who ate it. In the 1930s, with the country gripped by the Great Depression and millions of Americans struggling to get by, FDR created the Federal Writers' Project under the New Deal as a make-work program for artists and authors. A number of writers, including Zora Neale Hurston, Eudora Welty, and Nelson Algren, were dispatched all across America to chronicle the eating habits, traditions, and struggles of local people. The project, called "America Eats," was abandoned in the early 1940s because of the World War and never completed. The Food of a Younger Land unearths this forgotten literary and historical treasure and brings it to exuberant life. Mark Kurlansky's brilliant book captures these remarkable stories, and combined with authentic recipes, anecdotes, photos, and his own musings and analysis, evokes a bygone era when Americans had never heard of fast food and the grocery superstore was a thing of the future. Kurlansky serves as a guide to this hearty and poignant look at the country's roots. From New York automats to Georgia Coca-Cola parties, from Arkansas possum-eating clubs to Puget Sound salmon feasts, from Choctaw funerals to South Carolina barbecues, the WPA writers found Americans in their regional niches and eating an enormous diversity of meals. From Mississippi chittlins to Indiana persimmon puddings, Maine lobsters, and Montana beavertails, they recorded the curiosities, commonalities, and communities of American food.

    Barbara Tuchman anatomizes the century, revealing both the great rhythms of history and the grain and texture of domestic life as it was lived.

    Cosman proves just how endlessly intriguing the answers to these questions are in this fascinating exploration of medieval food habits in service, table manners, menu, and courtly magnificence. Also provided are tempting recipes for the modern-day host and hostess who would like to delight their guests with a medieval feast. Fabulous Feasts received nominations for the Pulitzer Prize and the National Book Award.

    You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.

    He guides us from the building of Stonehenge to the founding of the two great glories of medieval England: common law and the cathedrals. He shows us glimpses of the country's most distant past--a Neolithic stirrup found in a grave, a Roman fort, a Saxon tomb, a medieval manor house--and describes in rich prose the successive waves of invaders who made England English, despite being themselves Roman, Viking, Saxon, or Norman French.With his extraordinary skill for evoking time and place and his acute eye for the telling detail, Ackroyd recounts the story of warring kings, of civil strife, and foreign wars. But he also gives us a vivid sense of how England's early people lived: the homes they built, the clothes the wore, the food they ate, even the jokes they told. All are brought vividly to life through the narrative mastery of one of Britain's finest writers.

    Illustrated with scenes from medieval life, the dishes reflect the food eaten by many branches of society. The book ends with a section on herbs and medicines.

    This history reaches far back to the earliest civilisation in the Americas, and it was the Olmecs not the Aztecs who can be rightly named as the inventors of chocolate. Told with flair and wit, this history of cacoa looks at its ancient Mexican roots, questioning how it became the food of the gods, its ritual significance, and how it was used as a currency in trade among the Olmec. Piecing together a range of archaeological, documentary and pictorial evidence, Sophie and Michael Coe discuss the Theobrama cacoa tree, the chemical properties of cacao and its early domestication and use. The story of chocolate continues under the Aztecs and their first encounters with the Europeans. The authors trace the transformation and renaming of cacao as it made its way to the chocoholics of Europe - the white-skinned perfumed, bewigged, overdressed royalty and nobility'. Finally, Coe and Coe discuss its years of competititon with tea and coffee as the preferred hot beverage, its links with the Church, and its surrender to the industrialisation of the 19th century which withdrew the mystique of this luscious mouth-watering treat and turned it into an everyday, mass-produced, highly calorific product.

    and did outlaws never wear trousers?Terry Jones and Alan Ereira are your guides to this most misrepresented and misunderstood period, and they point you to things that will surprise and provoke. Did you know, for example, that medieval people didn't think the world was flat? That was a total fabrication by an American journalist in the 19th century. Did you know that they didn't burn witches in the Middle Ages? That was a refinement of the so-called Renaissance. In fact, medieval kings weren't necessarily merciless tyrants, and peasants entertained at home using French pottery and fine wine. Terry Jones' Medieval Lives reveals Medieval Britain as you have never seen it before - a vibrant society teeming with individuality, intrigue and innovation.

    It was in search of the fabled Spice Islands and their cloves that Magellan charted the first circumnavigation of the globe. Vasco da Gama sailed the dangerous waters around Africa to India on a quest for Christians--and spices. Columbus sought gold and pepper but found the New World. By the time these fifteenth- and sixteenth-century explorers set sail, the aromas of these savory, seductive seeds and powders had tempted the palates and imaginations of Europe for centuries. "Spice: The History of a Temptation "is a history of the spice trade told not in the conventional narrative of politics and economics, nor of conquest and colonization, but through the intimate human impulses that inspired and drove it. Here is an exploration of the centuries-old desire for spice in food, in medicine, in magic, in religion, and in sex--and of the allure of forbidden fruit lingering in the scents of cinnamon, pepper, ginger, nutmeg, mace, and clove. We follow spices back through time, through history, myth, archaeology, and literature. We see spices in all their diversity, lauded as love potions and aphrodisiacs, as panaceas and defenses against the plague. We journey from religious rituals in which spices were employed to dispel demons and summon gods to prodigies of gluttony both fantastical and real. We see spices as a luxury for a medieval king's ostentation, as a mummy's deodorant, as the last word in haute cuisine. Through examining the temptations of spice we follow in the trails of the spice seekers leading from the deserts of ancient Syria to thrill-seekers on the Internet. We discover howspice became one of the first and most enduring links between Asia and Europe. We see in the pepper we use so casually the relic of a tradition linking us to the appetites of Rome, Elizabethan England, and the pharaohs. And we capture the pleasure of spice not only at the table but in every part of life. "Spice "is a delight to be savored.

    It encompasses royal feasts and street food, the skinning of eels and the making of strawberry jelly, mixing tales of culinary stars with those of the invisible hordes cooking in kitchens across the land. Beginning before Roman times, the book journeys through the ingredients, equipment, kitchens, feasts, fads, and famines of the British. It covers the piquancy of Norman cuisine, the influx of undreamed-of spices and new foods from the East and the New World, the Tudor pumpkin pie that journeyed with the founding fathers to become America's national dish, the austerity of rationing during World War II, and the birth of convenience foods and take-away, right up to the age of Nigella Lawson, Heston Blumenthal, and Jamie Oliver. The first trade book to tell the story of British cooking-which is, of course, the history that led up to American colonial cooking as well-Taste shows that kitchens are not only places of steam, oil, and sweat, but of politics, invention, cultural exchange, commerce, conflict, and play.

    A favorite of gastronomes and history buffs alike, Food in History is packed with intriguing information, lore, and startling insights--like what cinnamon had to do with the discovery of America, and how food has influenced population growth and urban expansion.

    We have in particular given a large place to the rôle and to the history of the Church which dominates all this period, and which has been ordinarily so neglected in our schoolbooks, and have sought to make clear how France obtained in the thirteenth century a sort of political and intellectual hegemony in Europe. We hope those who read will understand what were the great ideas and directive tendencies which determined the historical evolution of the Middle Ages. We have always kept in mind in writing the conclusion to which we were advancing." - Charles Bémont & Gabriel MonodContents: The Roman Empire at the End of the Fourth Century. The Barbarians. The Germanic Invasions – The Vandals, The Visigoths, and the Huns (376-476). The Germanic Invasions – The Ostrogoths. The Germanic Invasions – The Barbarians in Gaul – Clovis. The Frankish Kingdom from 511 to 639. Institutions of Gaul after the Invasions. The Roman Empire of the East in the Sixth Century. The Last Invasions and the Papacy – The Lombards and Gregory the Great – The Anglo-Saxons and Monasticism. The Arabs – Mohammed. Arabian Empire – Conquests and Civilization. The Fainéant Kings – Foundation of the Carolingian Dynasty – Charlemagne. Empire of the Franks – Carolingian Customs and Institutions. The Carolingian Decadence, 814-888. The Last Carolingians – Invasions of the Saracens, Hungarians, and Norsemen – Origin of Feudalism. The Feudal System. Germany and Italy (888-1056). Emperor and Pope – Church Reform – Gregory VII. The Guelfs and Hohenstaufen – Alexander III. and Frederick I. Barbarossa. End of the Hohenstaufen – Victory of the Papacy over the Empire. The Christian and Mussulman Orient from the Seventh to the Eleventh Century. The Crusades. The Country Districts and Cities of France - Emancipation of Peasants and Bourgeois. French Royalty (987-1154). French Royalty (1154-1270). Institutions of Capetian Royalty. England from the Ninth to the Thirteenth Century. Continental Europe. The Roman Church in the Thirteenth Century. The Church and Heresies. Christian and Feudal Civilization – Instruction And Sciences – Literature And Arts – Worship. General Summary.

    Although almost six centuries old, the Battle of Agincourt still captivates the imaginations of men and women on both sides of the Atlantic. It has been immortalized in high culture (Shakespeare's Henry V) and low (the New York Post prints Henry's battle cry on its editorial page each Memorial Day). It is the classic underdog story in the history of warfare, and generations have wondered how the English -- outnumbered by the French six to one -- could have succeeded so bravely and brilliantly. Drawing upon a wide range of sources, eminent scholar Juliet Barker casts aside the legend and shows us that the truth behind Agincourt is just as exciting, just as fascinating, and far more significant. She paints a gripping narrative of the October 1415 clash between outnumbered English archers and heavily armored French knights. But she also takes us beyond the battlefield into palaces and common cottages to bring into vivid focus an entire medieval world in flux. Populated with chivalrous heroes, dastardly spies, and a ferocious and bold king, Agincourt is as earthshaking as its subject -- and confirms Juliet Barker's status as both a historian and a storyteller of the first rank.