Description
Book SynopsisAndrew Jotischky is Professor of Medieval History at Lancaster University, UK. He has published widely on aspects of medieval religious history; his principal publications include
Crusading and the Crusader States (2004), and
The Penguin Historical Atlas of the Bible Lands, with Caroline Hull (2009).
Trade ReviewThis is a sparkling book, hugely informative about monasticism in general and hermits in particular with the addition of some surprisingly appetising recipes. Mortification and nettles turn out to be only one part of the story of how hermits battled with the devil; hospitality and humility were equally important as was a good knowledge of bread-making and a sound digestion. Tree bark is probably not to everyone's taste. -- Henrietta Leyser, St Peter's College, Oxford
By supplementing his material from monastic sources with contemporary secular ones, and by discussing the virtues and culinary properties of plants still used today, the author opens up a world of monastic cuisine to explore and enjoy. -- The Goodbookstall
Extract Featured -- History Today
Extract featured in the Platelicker section -- The Big Issue
Full page extract featured -- The Times
‘What underlies this entertaining, informative account of monastic diet is the unexplored issue of food consumption as a means exercising individual and social control... this is a book that does more than it says on the tin.' -- Times Higher Educational Supplement
Andrew Jotischky's book is a valuable addition to the literature on the monastic life and deserves more than a specialist readership. And it has many appetising monastic recipes. -- BBC History Magazine
Reviewed in The Church Times
Table of Contents1. Beginnings - who were the first monks?; 2. Desert fathers, pillarsaints and fasting; 3. The 'hermit craze' of the Middle Ages; 4. Gardens and growing; 5. The bigger picture - food, trade and money; 6.Herbs and health; Includes approximately 10 recipes; Further reading.
