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Food

  • 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.

    Contents:

    - Répertoire : critical guide to websites concerned with food in the Middle Ages with a regular update.

    - Publications : list of recent publications (books or articles) concerning food in the Middle Ages (with a summary description of their contents and a link to reviews already published) and full notices for the most important of them.

    We would like this section to be interactive. Contributions to the different elements are welcome. The personal bibliographies of researchers, for example, could potentially be put online.

    Prof. Bruno Laurioux, University of Versailles - Saint-Quentin-en-Yvelines, associated researcher at LAMOP, founder of this section
    Alban Gautier, Maître de conferences, Université du Littoral – Côte d’Opale (Boulogne-sur-Mer)
    Yann Morel, Agregé in History, doctor of the University of Versailles - Saint-Quentin-en-Yvelines
    This rubric has benefited from remarks from Julien Demade (CNRS - LAMOP) and Marianne Brisville (CIHAM - Casa de Velásquez), as well as reviews by Nelly Labère (Université de Bordeaux) and Olivia Parizot (Université de Versailles - Saint-Quentin-en-Yvelines).

    Alban GAUTIER, Bruno LAURIOUX, Yann MOREL, 13 April 2016 | 9 September 2009
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