A fresh approach to the implications of obtaining, preparing, and consuming food, concentrating on the little-investigated routines of everyday life. Food in the Middle Ages usually evokes images of feasting, speeches, and special occasions, even though most evidence of food culture consists of fragments of ordinary things such as knives, cooking pots, and grinding stones, which are rarely mentioned by contemporary writers. This book puts daily life and its objects at the centre of the food world. It brings together archaeological and textual evidence to show how words and implements associated with food contributed to social identity at all levels of Anglo-Saxon society. It also looks at the networks which connected fields to kitchens and linked rural centres to trading sites. Fasting, redesigned field systems, and the place offish in the diet are examined in a wide-ranging, interdisciplinary inquiry into the power of food to reveal social complexity. Allen J. Frantzen is Professor of English at Loyola University Chicago.

"First edition of Byrne's invention of a new method of solving problems of importance without the aid of tables, formulae, or methods of approximation. He sets forth his rules which, according to the preface, 'unfolds the capabilities of numbers in an original manner, extending the boundaries of mathematical science.' He applies the numerical operations of his dual arithmetic to a variety of developments, so that in each investigation the best method to connect actual calculation with algebraic language and symbolical expression may be applied. Byrne (1810-1880), well-known for his Euclid and the use of colors instead of numbers, establishes modern analysis on a purely mathematical basis, rejecting the reasoning of the differential and other methods. this invention was followed by his 'Dual logarithms' in 1867 and other works." -- Antiquarian bookseller's description, 2018.