Food in Early Modern England


Book Description

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, and explores changes in the English diet and the specific differences between each generation.




Food in Early Modern England


Book Description

What people ate and drank is central to the history of everyday life. This volume looks at what food was produced in England under the Tudors and Stuarts and how was it distributed, sold and eaten. It explores the changes in English diet between 1500 and 1760 and analyses the many phases through which foods passed.




Culinary Shakespeare


Book Description

"Essays discuss food and drink in Shakespeare's plays, reframing questions about cuisine, eating, and meals in early modern drama and emphasizing the aesthetic, communal, and philosophical aspects of food; many issues in Shakespeare studies are thus considered in terms of the cultural marker of culinary dynamics"--




Remaking English Society


Book Description

Written by leading authorities, the volume can be considered a standard work on seventeenth-century English social history. A tribute to the work of Keith Wrightson, Remaking English Society re-examines the relationship between enduring structures and social change in early modern England. Collectively, the essays in the volume reconstruct the fissures and connections that developed both within and between social groups during the sixteenth, seventeenth and eighteenth centuries. Focusing on the experience of rapid economic and demographic growth and on related processesof cultural diversification, the contributors address fundamental questions about the character of English society during a period of decisive change. Prefaced by a substantial introduction which traces the evolution of early modern social history over the last fifty years, these essays (each of them written by a leading authority) not only offer state-of-the-art assessments of the historiography but also represent the latest research on a variety of topics that have been at the heart of the development of 'the new social history' and its cultural turn: gender relations and sexuality; governance and litigation; class and deference; labouring relations, neighbourliness and reciprocity; and social status and consumption. STEVE HINDLE is W. M. Keck Foundation Director of Research at the Huntington Library, San Marino, California. ALEXANDRA SHEPARD is Reader in History, University of Glasgow. JOHN WALTER is Professor of History, University of Essex. Contributors: Helen Berry, Adam Fox, H. R. French, Malcolm Gaskill, Paul Griffiths, Steve Hindle, Craig Muldrew, Lindsay O'Neill, Alexandra Shepard, Tim Stretton, Naomi Tadmor, John Walter, Phil Withington, Andy Wood




"Shall She Famish Then?"


Book Description

Nancy Gutierrez's exploration of female food refusal during the early modern period contributes to the ongoing conversation about female subjectivity and agency in a number of ways. Exploring the portrayals of the anorectic woman in the work of Ford, Shakespeare, Heywood and others and arguing that the survival of these women undermines regulatory policies exercised over them by those in authority, Gutierrez here demonstrates how female food refusal is a unique demonstration of individuality. The chapters of this book reveal how the common cultural association of women and food manifests itself in the early modern period as a trope in which the female body is a site of political apprehension and cultural change. This study is neither a history nor a survey of the anorectic female body in early modern England, but rather individual yet related discussions in which the starved female body is seen to signify certain (un)expressed tensions within the culture.




Early Modern England 1485-1714


Book Description

The second edition of this bestselling narrative history has been revised and expanded to reflect recent scholarship. The book traces the transformation of England during the Tudor-Stuart period, from feudal European state to a constitutional monarchy and the wealthiest and most powerful nation on Earth. Written by two leading scholars and experienced teachers of the subject, assuming no prior knowledge of British history Provides student aids such as maps, illustrations, genealogies, and glossary This edition reflects recent scholarship on Henry VIII and the Civil War Extends coverage of the Reformations, the Rump and Barebone's Parliament, Cromwellian settlement of Ireland, and the European, Scottish, and Irish contexts of the Restoration and Revolution of 1688-9 Includes a new section on women’s roles and the historiography of women and gender Click here for more discussion and debate on the authors’ blogspot: http://earlymodernengland.blogspot.com/ [Wiley disclaims all responsibility and liability for the content of any third-party websites that can be linked to from this website. Users assume sole responsibility for accessing third-party websites and the use of any content appearing on such websites. Any views expressed in such websites are the views of the authors of the content appearing on those websites and not the views of Wiley or its affiliates, nor do they in any way represent an endorsement by Wiley or its affiliates.]




The Oxford Handbook of History and Material Culture


Book Description

Most historians rely principally on written sources. Yet there are other traces of the past available to historians: the material things that people have chosen, made, and used. This book examines how material culture can enhance historians' understanding of the past, both worldwide and across time. The successful use of material culture in history depends on treating material things of many kinds not as illustrations, but as primary evidence. Each kind of material thing-and there are many-requires the application of interpretive skills appropriate to it. These skills overlap with those acquired by scholars in disciplines that may abut history but are often relatively unfamiliar to historians, including anthropology, archaeology, and art history. Creative historians can adapt and apply the same skills they honed while studying more traditional text-based documents even as they borrow methods from these fields. They can think through familiar historical problems in new ways. They can also deploy material culture to discover the pasts of constituencies who have left few or no traces in written records. The authors of this volume contribute case studies arranged thematically in six sections that respectively address the relationship of history and material culture to cognition, technology, the symbolic, social distinction, and memory. They range across time and space, from Paleolithic to Punk.




Recipes and Everyday Knowledge


Book Description

Across early modern Europe, men and women from all ranks gathered medical, culinary, and food preservation recipes from family and friends, experts and practitioners, and a wide array of printed materials. Recipes were tested, assessed, and modified by teams of householders, including masters and servants, husbands and wives, mothers and daughters, and fathers and sons. This much-sought know-how was written into notebooks of various shapes and sizes forming “treasuries for health,” each personalized to suit the whims and needs of individual communities. In Recipes and Everyday Knowledge, Elaine Leong situates recipe knowledge and practices among larger questions of gender and cultural history, the history of the printed word, and the history of science, medicine, and technology. The production of recipes and recipe books, she argues, were at the heart of quotidian investigations of the natural world or “household science”. She shows how English homes acted as vibrant spaces for knowledge making and transmission, and explores how recipe trials allowed householders to gain deeper understandings of sickness and health, of the human body, and of natural and human-built processes. By recovering this story, Leong extends the parameters of natural inquiry and productively widens the cast of historical characters participating in and contributing to early modern science.







Food, Religion and Communities in Early Modern Europe


Book Description

Using a three-part structure focused on the major historical subjects of the Inquisition, the Reformation and witchcraft, Christopher Kissane examines the relationship between food and religion in early modern Europe. Food, Religion and Communities in Early Modern Europe employs three key case studies in Castile, Zurich and Shetland to explore what food can reveal about the wider social and cultural history of early modern communities undergoing religious upheaval. Issues of identity, gender, cultural symbolism and community relations are analysed in a number of different contexts. The book also surveys the place of food in history and argues the need for historians not only to think more about food, but also with food in order to gain novel insights into historical issues. This is an important study for food historians and anyone seeking to understand the significant issues and events in early modern Europe from a fresh perspective.