The Original Mediterranean Cuisine - Medieval Recipes for Today (second edition) - Barbara Santich

The Original Mediterranean Cuisine - Medieval Recipes for Today (second edition) - Barbara Santich

The Hierarchy of Food

The Original Mediterranean Cuisine - Medieval Recipes for Today (second edition) - Barbara Santich

Barbara Santich [+-]
University of Adelaide
Barbara Santich is Professor Emeritus in the History Department and a culinary historian who initiated post-graduate courses in food history and culture at the University of Adelaide. She is the author of eight books including the award-winning Bold Palates: Australia’s Gastronomic Heritage (2012).

Description

Like clothing, food carried a powerful message; symbolic values were vested in ingredients, methods of preparation, garnishes and embellishments. Parallel to the social hierarchy was a hierarchy of foods, cooking methods, condiments and garnishes. What guests were given to eat and drink, how much of it and what kind, was as clear an indication of their exact place in the hierarchy as their distance from the host and his table. When Pope Jean XXII entertained visiting church dignitaries at Avignon, he offered them fresh pike, transported all the way down the Rhône from Lyons or further north – a voyage that doubled their value, both real and symbolic.

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Citation

Santich, Barbara. The Hierarchy of Food. The Original Mediterranean Cuisine - Medieval Recipes for Today (second edition). Equinox eBooks Publishing, United Kingdom. p. 9-11 Dec 2018. ISBN 9781781796405. https://www.equinoxpub.com/home/view-chapter/?id=34065. Date accessed: 22 Nov 2019 doi: 10.1558/equinox.34065. Dec 2018

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