Bread and Class in Medieval Society

Foodways in Anatolia

Datos Bibliográficos

ID10129348
AutoresAdam Izdebski (0000-0002-3456-5478, Jagiellonian University, autor de correspondencia), 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)
Año2017
Volumen48
Número3
Páginas335-357
Fecha de publicación2017-11-01
Peer ReviewedSí
Open AccessNo
TipoARTICLE
RevistaThe Journal of Interdisciplinary History (JOURNAL)
Identificadores de la revistaISSN: 0022-1953 • E-ISSN: 1530-9169
EditorialThe MIT Press (PUBLISHER • US)
DOI10.1162/jinh_a_01161
OpenAlexW2770214838
IdiomaEN
Citas recibidas2
Referencias 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