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Conclusion

Joan Thirsk

Joan Thirsk was the UK’s leading historian of agriculture. She was the author of Alternative Agriculture: A History. Author affiliation details are correct at time of print publication.

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

Hambledon Continuum, 2014

Book chapter

...Food history is a slippery subject that resists the historian’s urge to generalize. All people eat food, but they make their own individual choices. So how often do we read these days about a major change that is alleged to have taken place...

Yüan Mei

Food History: Critical and Primary Sources : Global Contact and Early Industrialization

Bloomsbury Academic, 2014

Book chapter

...Yüan Mei (1715–1797) is beyond all question the most popular writer of modern times. At the early age of nine he was inspired with a deep love for poetry, and soon became an adept at the art. Graduating in 1739, he was shortly afterwards...

The Anomic Consumer

Joanne Finkelstein

Joanne Finkelstein is Professor of Sociology at USQ, Australia and has previously held positions at the University of Sydney and Monash University in Australia and the University of Greenwich, UK. Author affiliation details are correct at time of print publication.

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Fashioning Appetite : Restaurants and the Making of Modern Identity

I.B.Tauris, 2014

Book chapter

...All the conditions of modern life – its material plenitude, its sheer crowdedness – conjoin to dull our sensory faculties. The painting by Patrick Caulfield, After Lunch (1975), depicts a resting figure, looking into an empty dining...

Europe Divided

Mack P. Holt

Mack Holt is Professor of History at George Mason University Author affiliation details are correct at time of print publication.

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Alcohol : A Social and Cultural History

Berg, 2006

Book chapter

...When historians of food and drink look at a map of Western Europe in the sixteenth century, they see a Europe divided between a largely beer (or ale) drinking culture in northern Europe, stretching from the British isles, across the North...

Trick or Treat? How to Wine and Dine (as a Group) for Free

Marc Jacobs

Marc Jacobs, Director, Vlaams Centrum Volkscultuur, Brussels Author affiliation details are correct at time of print publication.

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Eating Out in Europe : Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century

Berg, 2003

Book chapter

...No Free Lunch ‘There is no such thing as a free lunch.’ This American proverb illustrates that strings tend to be attached to food offered for free. On the website of the no-free-lunch organization (...

Healthy Food: The Fall and Rise of Dietetics, c.1650–c.1800

David Gentilcore

David Gentilcore is Professor of Early Modern History at the University of Leicester, UK. He is the author of Pomodoro! (2010) and Medical Charlatanism in Early Modern Italy (2006). Author affiliation details are correct at time of print publication.

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Food and Health in Early Modern Europe : Diet, Medicine and Society, 1450–1800

Bloomsbury Academic, 2015

Book chapter

...Introduction In 1763 a 44-year-old miller in the Essex town of Billericay decided he had had enough of his obesity. The sense of suffocation Thomas Wood felt after eating only added to his head...

The Birth of Aesthetics and the Bifurcation of Tastes

Luca Vercelloni

Luca Vercelloni is the CEO and Founder of Brandvoyant, Italy. Author affiliation details are correct at time of print publication.

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The Invention of Taste : A Cultural Account of Desire, Delight and Disgust in Fashion, Food and Art

Bloomsbury Academic, 2016

Book chapter

...The twentieth century provided observers with a remarkable range of oddities that claimed to have aesthetic value. They included Dadaism, Cubism, abstract art, monochrome painting, Op and Pop Art, body and land art, to say nothing...

Body and Soul, or Living Physically in the Kitchen

David Gentilcore

David Gentilcore is Professor of Early Modern History at the University of Leicester, UK. He is the author of Pomodoro! (2010) and Medical Charlatanism in Early Modern Italy (2006). Author affiliation details are correct at time of print publication.

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A Cultural History of Food in the Early Modern Age

Bloomsbury Academic, 2014

Book chapter

...In 1556 the rector of the Jesuit college in Louvain wrote to the founder and general of the Society of Jesus, Ignatius of Loyola, with a query about the diet of the college’s residents. Letter from Ignatius Loyola to Adrian...

Conclusion: Eating to Impress

Paul S. Lloyd

Paul S. Lloyd is University Tutor and Part-time Lecturer at the University of Leicester, UK. Author affiliation details are correct at time of print publication.

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Food and Identity in England, 1540–1640 : Eating to Impress

Bloomsbury Academic, 2015

Book chapter

...The century between the Reformation and the Civil Wars was marked by changing religious values that had an impact on many aspects of life. It was also marked by socioeconomic polarization that, against a backdrop of appreciable demographic...

Food Security, Safety, and Crises

A Cultural History of Food in the Early Modern Age

Bloomsbury Academic, 2014

Book chapter

...The Black Horse of Famine Did the peasants really starve? This is the classic and still provocative question Peter Laslett raised over forty years ago in his famous book The World We Have Lost. “‘The...