Eating people and the alimentary logic of Richard Coeur de Lion
in Pulp fictions of medieval England

Western culture has always treated the eating of human flesh as taboo. Reluctant or not, cannibals evoke fear, loathing or, at best, horrified pity. No fourteenth-century English cook is known to have prepared for consumption the flesh of a real Turk, yet the Turk's Head, a sweet-and- sour meat pie shaped and decorated to resemble the outlandish features of a stereotyped Saracen, was a familiar late medieval dish. Richard Coeur de Lion, a romance whose medieval popularity is well attested, arrests modern readers with the spectacle of its man-eating king. Duped into mistaking a cooked Saracen for pork, the ailing Richard devours a dish of boiled flesh, faster than his steward can carve, and gnaws on the bones.

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Pulp fictions of medieval England

Essays in popular romance

Editor: Nicola McDonald
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