Dining with Death: An Exploration of Food Culture during the Long Black Death (1348-1771) Part I

Finally finished the article about my thesis! This was originally presented as a conference paper at the University of Sydney History Honours Conference on November 7, 2014. I believe Part 2 will be available Friday.

Australian Medievalists

Emma-Louise Groucutt is a food historian, focusing on the medieval and early modern period. Her current research interests include nutrition, dietetics and the social hierarchy of food. Her thesis was based on the links between epidemic disease and cultural change and particularly focused on the relationship between the Black Death and European food culture. Emma also likes to write fictions. You can find other works by Emma at www.teapotsandtypewriters.wordpress.com.

The way we eat reflects how we see the world and ourselves. For those who lived during and after the Black Death in Europe and North Africa, food served as an expression of their experiences. By examining food culture, insight is gained into how they perceived disease and how an epidemic changed their world.

It can also show how they perceived death. For the Florentine chronicler Marchione di Coppo Stefani, it seemed death was much like a casserole. In his…

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