Bread and Class in Medieval Society

Foodways in Anatolia

Dados Bibliográficos

ID10129348
AutoresAdam Izdebski (0000-0002-3456-5478, Jagiellonian University, autor correspondente), Marcin Jaworski (0000-0003-2244-2152, University of Warsaw), H Üstündağ (0000-0003-0861-0156, Anadolu University), A Sołtysiak (0000-0002-9040-5022, University of Warsaw)
Ano2017
Volume48
Fascículo3
Páginas335-357
Data de publicação2017-11-01
Peer ReviewedSim
Open AccessNão
TipoARTICLE
PeriódicoThe Journal of Interdisciplinary History (JOURNAL)
Identificadores do periódicoISSN: 0022-1953 • E-ISSN: 1530-9169
EditoraThe MIT Press (PUBLISHER • US)
DOI10.1162/jinh_a_01161
OpenAlexW2770214838
IdiomaEN
Citações recebidas2
Referências citadas28

Bread was a basic food staple as well as a marker of status in medieval societies. A study of Byzantine and Islamic textual sources combined with an archaeological scientific study of teeth remains from four excavated sites in modern Turkey demonstrates that literary stereotypes about access to high-quality bread may have held in densely populated urban settlements but not in society on a wider scale. Peasants, the lowest social group, also had access to high-quality bread. In regions inhabited by diverse groups, differences in food consumption did not depend on religion or culture

Archaeology · Byzantine architecture · Consumption (sociology · Ethnology · Foodways · Geography · Human settlement · Immigration · Islam · Quality (philosophy · Scale (ratio · Social science · Sociology · Ancient Near East History · Anthropology · Archaeology and Historical Studies · Culinary Culture and Tourism · History