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Published online by Cambridge University Press: 17 March 2020
This chapter surveys food and food practices in a variety of medieval texts, including Chaucer’s Canterbury Tales, Sir Gawain and the Green Knight, Havelok, and the mystic visions of Julian of Norwich, as well as recent scholarship in the field of medieval food studies. It argues that literary depictions of medieval eating, feasting, and mealtime decorum offer us crucial, if often overlooked, commentaries on political power and social pretensions as well as religious practice and hypocrisy, while also revealing key aspects of medieval food culture otherwise glossed over or omitted in culinary texts from the time, including the centrality of meat carving and the multi-sensory scale of medieval banquets.
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