Food History Links #foodhistoryfriday

This week’s focus is going to be archaeology. An archaeological perspective gives us a different vantage point from which to view food throughout history.

The Trouble With Blood by Julie Powell from Archaeology Archive. This is an abstract, but you will be able to click through to the more detailed information.

Thomas, R. 2007a. Maintaining social boundaries through the consumption of food in medieval England, pp. 130-151, in Twiss, K. (ed.) From The Archaeology of Food and Identity. Center for Archaeological Investigations Occasional Publication No. 34, Carbondale.

Prehistoric Europeans Spiced Up Their Food. From Popular Archaeology.

The Archaeology of Food Preference. Made available by the University of California – Los Angeles Anthropology Department.

Using Contemporary Archaeology and Applied
Anthropology to Understand Food Loss in the American Food System
. From the Green Design Reading Group, Carnegie Mellon University.

What I’m reading this week
This week, I’m continuing to read up on the court of Richard II and how that may or may not have influenced the choices made in “Forme of Cury”. This is all in preparation for an event in October. My goal is to create the most authentic experience that I possibly can. One of the things that I very much wish to focus on is the environment – table settings/service/entertainment.

If you have any suggestions for where I would find information on these things as they pertain to later 14th century English culture and the court of Richard II. Please send me email and put “Richard II” in the subject header.

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