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dc.contributor.authorFreedman, Paul
dc.date.accessioned2021-05-18T11:37:45Z
dc.date.available2021-05-18T11:37:45Z
dc.date.issued2021
dc.identifier.issn1888-3931
dc.identifier.urihttp://hdl.handle.net/10459.1/71289
dc.description.abstractAs is common to all periods and cultures, medieval Europe held certain foods in esteem and regarded others as common, even lowly. The social prestige of a particular food item depended on factors such as scarcity, exotic origins, but also actual taste. Among fish (or what were considered fish) lamprey was endowed with immense prestige, partly because when cooked it resembles beef but counts as a fish with regard to Church fasting rules. Herring was the most commonly-consumed fish, usually in salted form. Herring was widely available, but eaten by both rich and poor. The article compares the social symbolic ideas concerning lamprey and herring.ca_ES
dc.language.isoengca_ES
dc.publisherEdicions de la Universitat de Lleidaca_ES
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.21001/itma.2021.15.06ca_ES
dc.relation.ispartofImago temporis: medium Aevum, 2021, núm. 15, p. 193-212ca_ES
dc.rightscc-by (c) Edicions de la Universitat de Lleida, 2021ca_ES
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectFishca_ES
dc.subjectLampreyca_ES
dc.subjectHerringca_ES
dc.subjectLentca_ES
dc.subjectSocial Prestigeca_ES
dc.titleLamprey and herringca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.type.versioninfo:eu-repo/semantics/publishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.21001/itma.2021.15.06


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cc-by (c) Edicions de la Universitat de Lleida, 2021
Except where otherwise noted, this item's license is described as cc-by (c) Edicions de la Universitat de Lleida, 2021