Gifts of food in late medieval England

Abstract

a b s t r a c tGifts of food were an integral part of late medieval culture. Small items, such as fruit, might be given by anyone. As part of commensality, sociability, hospitality and charity, food gifts underpinned customary patterns of life; they developed networks of relationships, establishing good lordship, and played an important role in negotiations. Patterns of giving demonstrate the distinctiveness and appropriateness of some categories of foodstuff, and illuminate the purposes of donors. Changes over time can be identified: indiscriminate hospitality or large-scale food alms fell out of common practice after the Black Death and gifts of money were preferred in some circumstances. Giving choice foodstuffs, however, remained a constant.

Isotopic examination of links between diet, social differentiation, and DISH at the post‐medieval Carmelite Friary of Aalst, Belgium

“…It is therefore possible that specific characteristics of the diet of the friars contributed to the observed differences between the male and female dataset. Appropriately for members of a monastic order, the friars should, in theory, have lived in accordance to food rules that led them to consume an increased amount of fish over the course of the year (see Woolgar, 2006;M€ uldner and Richards, 2007), but it is unclear how strictly the Carmelites followed these regulations by the 16th century. However, for the friary at Aalst, historical records (Vernaeve, unpublished data) and the archaeozoological evidence (Lentacker et al; Van Neer and Ervynck, unpublished data) demonstrate the consumption of meat and marine fish in ample amounts.…”

Integrating isotopes and documentary evidence: dietary patterns in a late medieval and early modern mining community, Sweden

“…In general terms, different classes in society in late and post-medieval Europe are thought to have had different dietary habits, although sub-identities (based on age, gender or maybe special groups like ecclesiastical communities or nascent industrial settlements, such as those around mines) also governed food choices within the social groupings and resulted in a much more heterogeneous diet on a detailed level (see for example Woolgar 2001Woolgar , 2006. However, the diet for most people in medieval Sweden was based on unleavened bread, porridge and gruel, accompanied by salt fish, stockfish and some meat, with beer and ale widely consumed.…”

“…Fresh milk, chickens and eggs were exclusively served at the high-ranking employees' table. At the two 'finer' tables, cheese was served but not in any larger quantities and just on few occasions throughout the year (see also discussion in Albarella 2006;Dyer 2006;Sykes 2006;Woolgar 2006). The gardens of the estate produced parsley root, parsnips, winter radish, carrots, onions, horseradish and hops, but only the last product can be traced in the menus from 1570.…”

A risk society? Environmental hazards, risk and resilience in the later Middle Ages in Europe

“…In rural areas, manorial courts ensured that some modest resources were provided for villagers in need (Dyer 1989, pp. 234-257;Richardson 2005) while food alms were distributed by hospitals, direct from the dining tables of the wealthy, and as funeral bequests (Woolgar 2011).…”