A Cultural History of Food in the Medieval Age

Massimo Montanari is Professor of Medieval History and Food History at the University of Bologna, Italy. His many studies on the history of food culture have been widely translated.

Series Preface

Introduction
Massimo Montanari, University of Bologna, Italy

1 Food Production
Alfio Cortonesi, University of Tuscia, Viterbo, Italy

2 Food Systems
Pere Benit, Univeristy of Lleida, Spain

3 Food Security
Giuliano Pinto, University of Florence, Italy

4 Food and Politics
Jean-Pierre Devroey, Université Libre de Bruxelles, Belgium

5 Eating Out in the Early and High Middle Ages
Alban Gautier, Université du Littoral Côte d’Opale, Boulogne-sur-Mer, France

6 Professional Cooking, Kitchens, and Service Work
Melitta Weiss Adamson, University of Western Ontario, Canada

7 Family and Domesticity
Gabriella Piccinni, University of Siena, Italy

8 Body and Soul
Allen J. Grieco, Villa I Tatti, The Harvard University Centre for Italian Renaissance Studies, Italy

9 Food Representations
Bruno Andreolli, University of Bologna, Italy

10 World Developments
Fabio Parasecoli, The New School, NYC, USA

Notes
Bibliography
Notes on Contributors
Index