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The archaeology of food is in all sorts of ways 'hot'. The focus in this varied collection of studies by key scholars in the field is on cuisine and foodways in the Mediterranean and north-western Europe during Medieval and Post-Medieval times (ca. 6th- 20th c.). The scope of the contributions encompasses archaeological and historical perspectives on eating habits, cooking techniques, diet practices and table manners in the Islamic World, the Byzantine Empire, the Crusader States, Medieval and Renaissance Europe and the Ottoman Empire. The volume offers a state of the art of an often still hardly known territory in gastronomical archaeology, which makes it essential reading for scholars and a larger audience alike.

Archaeology and history. --- Tableware --- Cookware --- Dinners and dining --- Cooking --- Kitchen utensils --- Dishes --- Eating utensils --- Implements, utensils, etc. --- Cutlery --- Historical archaeology --- History and archaeology --- History --- History. --- Archaeology and history --- Food habits --- Habitudes alimentaires --- Archéologie et histoire --- Vaisselle --- Batterie de cuisine --- Repas --- Cuisine --- Asian influences --- Histoire --- Influence asiatique --- Europe --- To 1500 --- Mediterranean region --- Housekeeping --- Archeology --- History of civilization --- anno 500-1499 --- anno 1500-1799 --- Asia