Food in Early Modern England: Phases, Fads, Fashions, 1500-1760 by Joan ThirskFood in Early Modern England: Phases, Fads, Fashions, 1500-1760 by Joan Thirsk

Food in Early Modern England: Phases, Fads, Fashions, 1500-1760

byJoan Thirsk

Paperback | July 20, 2009

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What did ordinary people eat and drink five hundred years ago?¿ How much did they talk about food?¿ Did their eating habits change much?¿ Our knowledge is mostly superficial on such commonplace routines, but this book digs deep and finds surprising answers to these questions.¿ We learn that food fads and fashions resembled those of our own day.¿ Commercial, scientific and intellectual movements were closely entwined with changing attitudes and dealings about food.¿ In short, food holds a mirror to a lively world of cultural change stretching from the Renaissance to the industrial Revolution.¿ This book also strongly challenges the assumption that ordinary folk ate dull and monotonous meals.
Title:Food in Early Modern England: Phases, Fads, Fashions, 1500-1760Format:PaperbackDimensions:424 pages, 9.25 × 6.15 × 0.9 inPublished:July 20, 2009Publisher:BloomsburyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0826442331

ISBN - 13:9780826442338

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Table of Contents

Preface
List of Illustrations
Abbreviations
Introduction
1. Setting the Scene Before 1500
2. The Food Scene Surveyed, 1500-1550
3. The Widening World of Food, 1550-1600
4. Science and the Search for Food, 1600-1640
5. War and the Search for Food, 1640-1660
6. Food in the Commercial Age, 1660-1700
7. Food in an Industrialising Age, 1700-1760
8. Regional and Social Patterns of Diet, 1500-1760
9. A Closer Look at Some Foods:
¿¿¿ Bread; Meat of¿ Farmyard Animals and Rabbits; Eggs and Bird Meat, Farm-Fed and Wild
¿¿¿ Fish; Vegetables and Herbs; Fruit and Nuts; Drinks; Condiments and Spices.
Conclusion
Notes
Bibliography
Index

Editorial Reviews

"a wealth of knowledge of agricultural history and farming regions underpins this book." ¿ "The author has made good use of a wide range of evidence." ¿ "a skillful blend of the food choices of individuals and broad changes in the history of England's food in the Early Modern period. Thirsk remarks in her introduction that her task could better have been tackled by ten people but I doubt whether a committee of ten would have produced such a readable book." ¿ Malcolm Thick, Petits Propos Culinaires, 83, July 2007.