Food and Feast in the Arthurian World

The Nordic Branch of Society had published Food and Feast in the Arthurian World, edited by David Brégaint, Ingvil Brügger Budal and Jens Eike Schnall (The Bryggen Papers, Main Series n° 12).

The book is available here.

Feasting stands at the heart of Arthurian ideals of courtly life – a stage for power, generosity, and refinement. Food and Feast in the Arthurian World explores the roles of feasts and meals in historical sources and medieval romance, examining their textual, material, and performative dimensions. Originating in the Fourth International Conference of the Nordic Branch of the International Arthurian Society, this volume of The Bryggen Papers brings together scholars from across Europe, North America, and Asia. The chapters range from comparative analyses of individual romances in various European vernaculars – especially their Old Norse adaptations – to studies of medieval table manners, ideals of courtly conduct, ethical discourse, culinary spectacle, and the politics of display. Drawing on approaches from literary studies, history, and related disciplines, the articles reveal how real-world practices of dining and feasting were represented and transformed in Arthurian narrative – from Yvain, Erec et Enide, and Perceval to the Old Norse-Icelandic riddarasǫgur, including Mǫttuls saga, Clári saga, and Samsons saga fagra.