Abstract
Previous research on food supply and consumption in Medieval western European cities carried out since the 70s has offered a great deal of information on meat supply and consumption. Nevertheless, no research has addressed the differences in consumption habits among various European regions. This study aims to fill that gap by analysing the kinds of meat consumed by city dwellers in the Iberian Peninsula, France, England, and Italy as documented in sources including tax records, account legers, cookbooks, and archaeological evidence. Despite the relative scarcity of available sources, this analysis nonetheless reveals compelling patterns of meat preferences and uses which vary by region.
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