This book describes the history of peasants in Catalonia, the wealthiest and politically dominant part of the medieval Kingdom of Aragon, between the ninth and fifteenth centuries. It focuses on the period from 1000 to 1300, when free peasants who had held property under favourable frontier conditions were progressively subjugated by their lords. Between 1462 and 1486 Catalan peasants mounted the most successful peasants? war of the Middle Ages, and achieved the formal abolition of servitude. Professor Freedman seeks to explain both the process by which servitude was strengthened over the...
This book describes the history of peasants in Catalonia, the wealthiest and politically dominant part of the medieval Kingdom of Aragon, between the ...
The medieval clergy, aristocracy, and commercial classes tended to regard peasants as objects of contempt and derision. In religious writings, satires, sermons, chronicles, and artistic representations peasants often appeared as dirty, foolish, dishonest, even as subhuman or bestial. Their lowliness was commonly regarded as a natural corollary of the drudgery of their agricultural toil. Yet, at the same time, the peasantry was not viewed as "other" in the manner of other condemned groups, such as Jews, lepers, Muslims, or the imagined "monstrous races" of the East. Several crucial...
The medieval clergy, aristocracy, and commercial classes tended to regard peasants as objects of contempt and derision. In religious writings, satires...
The medieval clergy, aristocracy, and commercial classes tended to regard peasants as objects of contempt and derision. In religious writings, satires, sermons, chronicles, and artistic representations peasants often appeared as dirty, foolish, dishonest, even as subhuman or bestial. Their lowliness was commonly regarded as a natural corollary of the drudgery of their agricultural toil. Yet, at the same time, the peasantry was not viewed as "other" in the manner of other condemned groups, such as Jews, lepers, Muslims, or the imagined "monstrous races" of the East. Several crucial...
The medieval clergy, aristocracy, and commercial classes tended to regard peasants as objects of contempt and derision. In religious writings, satires...
In 1961 Georges Duby wrote what is still the best overview of European medieval rural history to date. Originally published in French and first translated into English in 1968, Rural Economy and Country Life in the Medieval West brings together local research on the countryside and its economic life and distills from it lessons that apply much more widely. With this edition, the University of Pennsylvania Press brings this modern classic back into print.
In 1961 Georges Duby wrote what is still the best overview of European medieval rural history to date. Originally published in French and first transl...
The demand for spices in medieval Europe was extravagant and was reflected in the pursuit of fashion, the formation of taste, and the growth of luxury trade. It inspired geographical and commercial exploration, as traders pursued such common spices as pepper and cinnamon and rarer aromatic products, including ambergris and musk. Ultimately, the spice quest led to imperial missions that were to change world history.
This engaging book explores the demand for spices: why were they so popular, and why so expensive? Paul Freedman surveys the history, geography, economics, and...
The demand for spices in medieval Europe was extravagant and was reflected in the pursuit of fashion, the formation of taste, and the growth of lux...
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food...
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundat...
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food...
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundat...
Changed Americless than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco s fabled The Mandarin, evoking the richness of Italian food through Mamma Leone s, or chronicling the rise and fall of French haute cuisine through Henri Soule s Le Pavillon, food historian Paul Freedman uses each restaurant to tell a wider story of race and class, immigration and assimilation. Freedman also treats us to a scintillating history of the then-revolutionary Schrafft s, a chain of convivial lunch spots that catered to women, and that bygone...
Changed Americless than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco s fabled T...
