Provides an overview of food, hunting, and cooking in the Middle Ages.

Based on archaeological and written evidence, this book deals with everything we know about medieval food, from hunting and harvesting to food hygiene and the organization of a large household kitchen. Peter Hammond evaluates the nutritional value of medieval food, the customs associated with its serving and eating, and the organisation of feasts, supported by innumerable facts and figures and examples from sources. The book is now available in a smaller paperback edition with black and white illustrations.

Examines the role of food during medieval times, discussing how it was prepared, shared, and used in society.

Describes clothes and crafts throughout the Middle Ages in Europe while also discussing the everyday life of the people, their technological skills, and social and economic systems.

This Companion rethinks food in literature from Chaucer's Canterbury Tales to contemporary food blogs, and recovers cookbooks as literary texts.

Eat like a king. Sit down to a meal of eagle, peacock, green-dyed eggs, stuffed pig's stomach, and blood gravy. Medieval royalty would eat giant feasts filled with strange and exotic dishes. Readers join in on the fun and find out what food was like during the Middle Ages in this reluctant reader book.