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Medieval Bodies: Life, Death and Art in the Middle Ages. Wellcome Collection. ISBN 978-1781256800. Mitchell, Piers D. Medicine in the Crusades: Warfare, Wounds, and the Medieval Surgeon (Cambridge University Press, 2004) 293 pp. Porter, Roy.The Greatest Benefit to Mankind. A medical history of humanity from antiquity to the present ...
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the 5th to the 15th century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European ...
Sheep and cattle numbers fell by up to a half, significantly reducing the availability of wool and meat, and food prices almost doubled, with grain prices particularly inflated. [75] Food prices remained at similar levels for the next decade. [75] Salt prices also increased sharply due to the wet weather. [76] Various factors exacerbated the ...
The Assize of Bread and Ale (Latin: Assisa panis et cervisiae) (temp. incert) was a 13th-century law in high medieval England, which regulated the price, weight and quality of the bread and beer manufactured and sold in towns, villages and hamlets. It was the first law in British history to regulate the production and sale of food.
Fountains Abbey, one of the new Cistercian monasteries built in the medieval period with wealth derived from agriculture and trade. The Church in England was a major landowner throughout the medieval period and played an important part in the development of agriculture and rural trade in the first two centuries of Norman rule.
Medieval Italy, meaning primarily the northern Italian Peninsula, was one of the few regions in medieval Europe where the distinction between nobility and prosperous commoners were more or less irrelevant, the result of a significant, rich and self-conscious middle class. This meant that the level of culinary refinement and diversity was ...
The three field system common to Medieval Europe. The distinctive ridge and furrow pattern of the Middle Ages survive in this open field in Scotland. The field systems in Medieval Europe included the open-field system, so called because there were no barriers between fields belonging to different farmers. The landscape was one of long and ...
Pigs remained popular on holdings because of their ability to scavenge for food. [18] Oxen remained the primary plough animal, with horses used more widely on farms in the south of England towards the end of the 12th century. [18] Rabbits were introduced from France in the 13th century and farmed for their meat in special warrens. [53]