Rowman & Littlefield Publishers
Pages: 242
•
Trim: 6¼ x 9½
978-1-4422-7697-0 • Hardback • April 2019 • $48.00 • (£37.00)
978-1-4422-7698-7 • eBook • April 2019 • $45.50 • (£35.00)
Madeline Shanahan, PhD, has worked as a professional historian and archaeologist in Dublin, Sydney and Melbourne and is the author of a range of peer-reviewed publications. Among the most notable of these is her first book, Manuscript Recipe Books as Archaeological Objects: Text and Food in the Early Modern World (Lexington, 2015) and a paper published in Food in Ireland, Proceedings of The Royal Irish Academy (2015) which was awarded a Highly Commended in the 2015 Sophie Coe Prize. Her interests include manuscript recipe books, culinary material culture, infant-feeding, and food history.
Chapter One- A short history of Christmas
Chapter Two- Meats and Main
Chapter Three- Puddings and desserts
Chapter Four- Festive cakes
Chapter Five- Sweet treats
Chapter Six- Drink
Ever wondered why we eat and drink the foods and beverages at Christmas? Madeline Shanahan’s Christmas Food and Feasting uncovers the culinary traditions served at Christmas across the “Anglosphere” from the middle ages to the present day. It is filled with surprising twists and unexpected derivations from riotous parties and drinking bouts of the past to the sedate family sit-down dinners of today. This well-researched and well-documented book is also a fun read!
— Andrew Smith, Culinary Historian
Only a handful of cities worldwide can lay claim to a food tradition as long as Rome’s. Yet as Karima Moyer elegantly demonstrates, while the table may have been near-eternal, the vagaries of politics and war, religious belief and migration brought one change after another to the food on that table. Like the city itself, the food is a patchwork that combines the startlingly new with pasts both gladly abandoned and fondly remembered. Fascinating.
— Rachel Laudan, author of Cuisine and Empire: Cooking in World History
Shanahan’s deep research is like a stocking hung full of scholarly insights into the cultural significance of Christmas feasting. It is a sweet read for those who pause to ponder how and why our traditions have evolved.
— Cathy Kaufman, president, Culinary Historians of New York; adjunct professor of Food Studies, The New School University
Part of the "Meals" series edited by Ken Albala, this volume brings Christmas food and feasting’s “social and cultural meaning into sharp focus," according to the series foreword. Food has traditionally played a central role in Christmas celebrations; the focal point of the occasion is often the meal gathering. An independent food historian, Shanahan reveals recurring themes and dishes that span centuries of Christmas tradition. She focuses on the British Christmas tradition, although she examines American customs and the British influence on traditions around the world, highlighting such motifs as paper crowns and plum puddings. The first chapter provides context in the form of a short history of Christmas. Subsequent chapters examine “meats and main,” “puddings and desserts,” “festive cakes,” “sweet treats,” and finally, “drink.” Traditionally, Christmas tables were heavily laden with meat. Sugar’s importance cannot be underscored, as three of six chapters focus on sweet dishes. Alcohol plays a critical role as well, stemming from wassailing traditions
— Choice Reviews