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Anglo-Saxons were frequently buried with material artefacts, ranging from pots to clothing to jewellery, and also with items of food, while the funeral ritual itself was frequently marked by feasting, sometimes at the graveside. The book examines the place of food and feasting in funerary rituals from the earliest period to the eleventh century, considering the changes and transformations that occurred during this time, drawing on a wide range of sources, from archaeological evidence to the existing texts. It looks in particular at representations of funerary feasting, how it functions as a tool for memory, and sheds light on the relationship between the living and the dead. Christina Lee is a lecturer in the School of English Studies at the University of Nottingham.