Processing, Storage, Distribution of Food: Food in the Medieval Rural Environment. Les aliments dans le monde rural médieval: Production, stockage, distribution, consommation. Verarbeitung, Lagerung, Verteilung und Verbrauch von Lebensmitteln – Lebensmittel in der mittelalterlichen bäuerlichen Welt

Jorge A. Eiroa Rodríguez / Fortified granaries in southeastern al-Andalus 1–9
José Mª Martín Civantos / The archaeology of irrigated spaces in southeast Spain during the medieval period 11–29
Guillermo García-Contreras Ruiz / Production and use of salt in al-Andalus: A state of the art and a perspective on its study 31–43
Helena Kirchner / Watermills in the Balearic Islands during the Muslim period 45–55
Philippe Mignot / Greniers collectifs berbères. Une relecture entreprise sous la conduite de Johnny De Meulemeester 57–70
Paolo de Vingo / Food preparation and preservation in north-west Italy: a comparative assessment in the study of early medieval eating and cooking utensils in the settlement of Sant’Antonino in western Liguria and the village of Trino Vercellese in the Po valley 71–89
Vianney Forest – Isabelle Rodet-Belarbi / Viandes animales dans le Languedoc-Roussillon rural médiéval: bilan 2010 91–112
Sophie Gilotte – Sidonie Preiss / Le grenier médiéval d’Aschères-le-Marché: structures de stockage et indices carpologiques d’une petite unité agricole du centre de la France (Loiret) 113–126
Dominique Allios / Les poteries et leurs fonctions dans l’alimentation médiévale 127–136
Niall Brady / Food production in medieval Ireland, aspects of arable husbandry 137–143
Richard Jones / Elemental theory in everyday practice: food disposal in the later medieval English countryside 145–154
Piers Dixon / Of bannocks and ale: cereal processing in Scotland, c. 1100–1750 155–172
Natascha Mehler / From self-sufficiency to external supply and famine: Foodstuffs, their preparation and storage in Iceland 173–186
Bert J. Groenewoudt / The visibility of storage 187–197
Jan van Doesburg / Archaeological evidence for pest control in medieval rural settlements in the Netherlands 199–211
Mette Svart Kristiansen / Fish for peasants and kings – a Danish perspective 213–218
Bi Skaarup / Gastronomic archaeology. How to unearth the culinary relations in our finds 219–223
Ingvild Øye / Food and technology – Cooking utensils and food processing in medieval Norway 225–234
Karin Viklund / Beer brewing in medieval Sweden – archaeobotanical and documentary evidence 235–243
Mika Sarkkinen / Fishing in the wilderness – Examples of peasant food management in northern Finland 245–254
Elisabeth Marti-Grädel – Richard Frosdick / Archaeozoological studies of the medieval food supply in north-western Switzerland 255–270
Benno Furrer / Nothing for mice to laugh. About traditional buildings and facilities for food storage 271–283
Thomas Meier / A farewell to the market! Constructing a Carolingian subsistence economy east of the Rhine 285–300
Rainer Schreg / Feeding the village – Reflections on the ecology and resilience of the medieval rural economy 301–320
Birte Heitzmann / Rural economies in urban situations: production, processing and storage of food 321–333
Susanne Arnold – Manfred Rösch / Verbreitung, Verteilung und Lagerung von Lebensmitteln unter dem Aspekt von ländlichem und städtischem Nahrungsangebot – eine naturwissenschaftliche und archäologische Betrachtung aus dem Südwesten Deutschlands 335–357
Stefan Blum / Granaries in the Black Forest 359–367
Sabine Felgenhauer-Schmiedt / Anbau, Ernährung und Aufbewahrung im bäuerlichen Milieu Niederösterreichs – verschiedene Quellen, verschiedene Aussagen 369–379
Mária Béres / Getreidespeichergruben des 10.–13. Jahrhunderts im Karpatenbecken 381–389
Edit Sárosi / Hungarian grey cattle on the European market between the 15th and 17th century 391–398
Csilla Zatykó / Aspects of fishing in medieval Hungary 399–408
Krzysztof Fokt – Jerzy Piekalski / Current problems of research on production, processing, storage and distribution of food in the medieval rural environment of Lower Silesia 409–420
Dagmar Winklerová / Zooarchaeological and archaeobotanical indicators for aspects of diet in medieval Kingdom of Bohemia 421–429
Terry Barry / Conclusions 431–433