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The Hierarchy of Food


 
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1. Title Title of document The Hierarchy of Food - The Original Mediterranean Cuisine
 
2. Creator Author's name, affiliation, country Barbara Santich; University of Adelaide; Australia
 
3. Subject Discipline(s) Food History; Medieval History
 
4. Subject Keyword(s) medieval history; medieval food history; Mediterranean food history; medieval food culture in southern Europe
 
5. Subject Subject classification Medieval food history
 
6. Description Abstract 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.
 
7. Publisher Organizing agency, location Equinox Publishing Ltd
 
8. Contributor Sponsor(s)
 
9. Date (YYYY-MM-DD) 20-Dec-2018
 
10. Type Status & genre Peer-reviewed Article
 
11. Type Type
 
12. Format File format PDF
 
13. Identifier Uniform Resource Identifier https://journals.equinoxpub.com/books/article/view/34065
 
14. Identifier Digital Object Identifier 10.1558/equinox.34065
 
15. Source Journal/conference title; vol., no. (year) Equinox eBooks Publishing; The Original Mediterranean Cuisine
 
16. Language English=en en
 
18. Coverage Geo-spatial location, chronological period, research sample (gender, age, etc.) Mediterrranean,
Medieval
 
19. Rights Copyright and permissions Copyright 2014 Equinox Publishing Ltd