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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 Italy and the Potato: A History, 1550-2000 (2012), Pomodoro!: A History of the Tomato in Italy (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...

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...

Cooking as Research Methodology: Experiments in Renaissance Cuisine

Ken Albala

Ken Albala is Professor of History at the University of the Pacific and chair of the Food Studies MA program in San Francisco. Author affiliation details are correct at time of print publication.

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Food History: Critical and Primary Sources Volume 2 : Classical and Postclassical Eras

Bloomsbury Academic, 2014

Book chapter

...This essay seeks to redress a long-standing epistemological division in food scholarship. The radical separation of academic food historians from culinary historians and practitioners has had various deleterious effects. One is the tendency...

Locating the ‘Kitchen’

Sara Pennell

Sara Pennell is Senior Lecturer in History at the University of Greenwich, UK. She is the co-editor, along with Michelle DiMeo, of Reading and Writing Recipe Books, 1550–1800 (2013). Author affiliation details are correct at time of print publication.

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The Birth of the English Kitchen, 1600–1850

Bloomsbury Academic, 2016

Book chapter

...‘The first foundation of a good house must be the kitchen.’ Richard Surflet , transl., Maison Rustique or The Countries Farme (...
...Recent scholarship on drinking establishments—alehouses, taverns, public houses, and cabarets—demonstrates their importance in the social history of alcohol. In addition to dispensing alcoholic beverages, drinking establishments had...

Science and the Search for Food, 1600–40

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

...The food scene in the 40 years between 1600 and 1640 wore yet another face, taking on features that distinguished it significantly from the period between 1550 and 1600. Some fresh currents of thought figured prominently in discussions...

War and a Renewed Search for Food, 1640–60

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

...The 20 years between 1640 and 1660 call for discussion as a separate phase in food history, since the circumstances in which food was produced and supplied to consumers were unique. Civil war between 1642 and 1646 and again in 1648 caused...

Food in a Quickening Commercial World, 1660–1700

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

...In the 40 years between 1660 and 1700 food settled into yet more fresh grooves; most surprisingly of all, it took up an accepted place in the fashionable conversation of scientists and intellectuals, and was treated as a serious matter...

Regional and Social Patterns of Diet

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

...We are accustomed to a lifestyle in which almost all our food is bought in the market. So it requires long, hard effort to think ourselves back into a totally different world of assumptions. In the early modern period it was an axiom...