In covering what is a rapidly expanding area of scholarly research, and also one which arouses a great deal of interest with the wider public – generating a large number of pages on the internet – the first objective of this section is to help researchers, students and simply those interested in the Middle Ages and in historical gastronomy to find their way amongst abundant material which is nonetheless of very variable quality. Its second objective is to provide a reference tool. There are specialised sites dedicated to gastronomy or to medieval cuisine, but not to the alimentary practices and discourses of the Middle Ages as a whole; and most sites are British or American, largely omitting publications and events in languages other than English.
Répertoire: a critical guide to websites concerned with food in the Middle Ages, with a regular update.
Publications: a list of recent publications (books or articles) concerning food in the Middle Ages (with a short description of their contents and a link to existing reviews) and full reviews for the most important ones.
We would like this section to be interactive. Contributions to the different sub-sections are welcome.
This section was created by Prof. Bruno Laurioux, Université de Tours François Rabelais, President of the IEHCA.
It is now coordinated by Prof. Alban Gautier, Université de Caen Normandie.
The other members of the team are Yann Morel (Université de Versailles Saint-Quentin-en-Yvelines), Nelly Labère (Université de Bordeaux Montaigne), Marianne Brisville (Université de Lyon), Aurélie Chantran (Université Paris I Panthéon Sorbonne), Valentin Miclon (Université de Tours François Rabelais), Leïa Mion (Université d’Aix-Marseille), Fabian Müllers (Université de Tours François Rabelais), and Charles Viaut (Université de Poitiers).
This section benefited from observations by Julien Demade (CNRS - LAMOP); it also includes reviews by Olivia Parizot (Université de Versailles Saint-Quentin-en-Yvelines).