Stephen Mileson’s book is very timely, representing the first comprehensive study of medieval parks at a time when academic interest in aristocratic identity, social landscapes, hunting culture and environmental exploitation is blossoming.
What is a ‘Companion’ for?
This festschrift pays tribute to one of our most distinguished medievalists, who has helped shape the subject through his teaching and writing, and through his active support for societies and individuals.
At its most basic level, a market is a locus of exchange, which enables people who need or desire certain things that they themselves do not produce to acquire these goods from others.
It is a brave man who would take on the job of writing a history of Germany and the Holy Roman Empire between 1493 and 1806. Many historians would maintain that neither Germany nor even German national consciousness (certainly not German nationalism) existed during this period; as for the Holy Roman Empire, there is a long-running dispute over what it actually amounted to.
The Ottoman Empire, over the course of its existence, evolved a cultural synthesis of strands coming from its Arab, Persian and Byzantine antecedents, as well as the folk culture of its constituent populations. Culinary traditions were part of this legacy, and the taste for sweets an ever popular and refined element, constituting a repertoire extending into modern Turkey and the Middle East.
At first sight this looks like another of those increasingly common commodity books, some of which are intended to be global in scope, and which include studies of chocolate, sugar, cod, salt and many others (digestible or not!). As Riello points out, commodities are a good way to tell a global story since many of them have been traded throughout the world for centuries.
Hannah Barker’s book is a thorough and engaging evaluation of late medieval slave trading practices in the Mediterranean. The tile is taken from the 15th-century recollection and denunciation of an Alexandrian slave market by Felix Fabri, a German friar (p. 209).