Beer in the Middle Ages and the RenaissanceUniversity of Pennsylvania Press, 22 May 2013 - 344 sayfa The beer of today—brewed from malted grain and hops, manufactured by large and often multinational corporations, frequently associated with young adults, sports, and drunkenness—is largely the result of scientific and industrial developments of the nineteenth century. Modern beer, however, has little in common with the drink that carried that name through the Middle Ages and Renaissance. Looking at a time when beer was often a nutritional necessity, was sometimes used as medicine, could be flavored with everything from the bark of fir trees to thyme and fresh eggs, and was consumed by men, women, and children alike, Beer in the Middle Ages and the Renaissance presents an extraordinarily detailed history of the business, art, and governance of brewing. |
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15 | |
3 Urbanization and the Rise of Commercial Brewing | 37 |
4 Hopped Beer Hanse Towns and the Origins of the Trade in Beer | 53 |
The Northern Low Countries | 74 |
The Southern Low Countries England and Scandinavia | 89 |
Levels of Production | 107 |
Levels of Consumption | 126 |
11 Types of Beer and Their International Exchange | 184 |
12 Taxes and Protection | 195 |
13 Guilds Brewery Workers and Work in Breweries | 207 |
The Decline of Brewing | 231 |
On Classification and Measurement | 247 |
Notes | 251 |
295 | |
313 | |