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FRIHUMSAM-Fri prosj.st. hum og sam

The impact of food culture in Medieval towns (FOODIMPACT)

Alternative title: Matkultur i middelalderbyen (FOODIMPACT)

Awarded: NOK 9.9 mill.

Project Number:

300829

Application Type:

Project Period:

2020 - 2024

Subject Fields:

Partner countries:

The impact of food culture in Medieval towns (FOODIMPACT) We ask: What significance did food culture have for the emergence of an urban identity in the Middle Ages? We take a closer look at social differences in the medieval town, based on the rich archaeological material excavated in Oslo. What did the shoemaker eat and what food was on the Bishop`s table? How did the monks at Hovedøya monastery produce their own fish? We make a socio-geographical map of the food culture in medieval Oslo based on finds of animal bones, plants and food remains. We also examine kitchen utensils and how the food was served. The relationship between the medieval town, international trade and the hinterland is an important factor in understanding local food culture. We look at changes at a time when Norwegian towns began to consume beyond the place's natural resource base. Where did the inhabitants of Oslo get their fish from? What goods were brought in from the hinterland? A town is part of a larger whole, and the inter-connection between local food culture in the town and it`s surroundings is important. How does food culture shape and define local identities? How can food heritage provide fertile ground for local food culture in the future? We will create a meeting point for contemporary and historical urban food studies by bringing together scholars from sociology, archaeology, anthropology and history as well as representatives of the value chain in food production. The project is led by professor Marianne Vedeler at the Museum of Cultural History, UiO, in collaboration with the Natural History Museum and CEES at the University of Oslo, the University of Bergen and the University of Cambridge. The biochemical laboratory Nicolas Garnier Laboratoire in Vic-le-Comte is responsible for analysis of food remains preserved on archaeological objects. The research project is funded by the Research Council of Norway and by the University of Oslo.

This project is the first major study of urban food culture in medieval Norway. Our main research question is: how did the urban food culture facilitate the emergence of an urban identity? In this study, new archaeological material will for the first time be utilized to identify localised urban food culture via three strands of multidisciplinary research, focusing on 1) Social differentiation in food culture within medieval Oslo; 2) The food relationship between the medieval town, international trading and the hinterland; and 3) How urban food culture define and shape local identities. Localised food demands a localised study. Medieval Oslo is an ideal laboratory for this, being a small town with identifiable dwelling areas for clergy, craftsmen and royalty leaving behind a large amount of well-preserved archaeological material (Strand 1). Oslo gradually became a part of an international trading network from the 13th century, and for the first time began to feed beyond the bounds of natural local ecosystems (strand 2). Finally, FOODIMPACT will make an ideal platform for discussing the wider context of European urban food culture (strand 3). Food is a key to understanding urban culture. There is today an immense interest for food production and food preparation, ranging from concerns for self-sufficient eco-living and sustainable consumption, to fusion cuisine in a globalised world. Issues of food security, long-distant distribution and cultural blending have strong parallels to urban development in the Middle Ages. By bringing together for the first time paleobotanical, paleozoological and the rich available archaeological material as complementary sources, a venue opens for a new approach to the investigation of urban food culture over a long-time span. Our communication plan is varied, involving courses for children, a medieval garden, public experiments, lectures, food-blog and film in addition to an ambitious academic publication plan.

Funding scheme:

FRIHUMSAM-Fri prosj.st. hum og sam