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

Our Price $ 94.94  
Item Number 317841  
Buy New $94.94

Item Specifications...

Pages   396
Est. Packaging Dimensions:   Length: 1.5" Width: 6.5" Height: 9.5"
Weight:   1.8 lbs.
Binding  Hardcover
Release Date   Feb 1, 2007
Publisher   Continuum
ISBN  185285538X  
EAN  9781852855383  

Availability  107 units.
Availability accurate as of Oct 20, 2016 05:41.
Usually ships within one to two business days from La Vergne, TN.
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Item 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 documents are mostly silent on such commonplace routines, but this book digs deep and finds surprising answers to these questions. 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 notion that ordinary folk ate dull and monotonous meals.

Buy Food in Early Modern England: Phases, Fads, Fashions, 1500-1760 by Joan Thirsk from our Christian Books store - isbn: 9781852855383 & 185285538X

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More About Joan Thirsk

Register your artisan biography and upload your photo! Joan Thirsk (CBE, FBA), was Fellow of St Hilda's College, Oxford from 1965-1983, and is currently President of the British Agricultural History Society.

Joan Thirsk has an academic affiliation as follows - University of Oxford Oxford University University of Oxford Oxford Uni.

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Reviews - What do our customers think?
A welcome and thorough addition to culinary and cultural history shelves.  Sep 3, 2007
Agriculture historian Joan Thirsk presents Food in Early Modern England: Phases, Fads, Fashions 1500-1760, a close scrutiny at the dietary and culinary practices of ordinary people of England five hundred years ago, from the Renaissance to the Industrial Revolution. Chapters explore how people of the era talked about the food, what caused changes in eating habits, past food fads and fashions, and how attitudes toward food mirrored cultural changes. Delving deep into printed primary sources for information, Food in Early Modern England discusses how war heightened the importance of the renewed search for food in times of war, how patterns of commerce as well as regional and social patterns affected diets, the role of different specific staples such as bread, meat from farm animals and rabbits, dairy foods, vegetables and herbs, and much more. "Mustard is said to have been used before pepper was imported, and since it thrives to this day, it can be said to have one of the longest recorded histories of any flavouring in England." A welcome and thorough addition to culinary and cultural history shelves.

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