Article detail · 2017
Bread and Class in Medieval Society: Foodways in Anatolia
Journal of Interdisciplinary History MIT Press - Journals
- Year
- 2017
- ISSN
0022-1953- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
English (OpenAlex)
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.
Topics
- Archaeology and Historical Studies
- Culinary Culture and Tourism
- Ancient Near East History
Primary topic Archaeology and Historical Studies