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Yüan Mei

Herbert A. Giles

Herbert A. Giles

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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...

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 (...

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...

Breast Milk and Artificial Infant Feeding

Antoinette Fauve-Chamoux

Antoinette Fauve-Chamoux

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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The importance of maternal breast feeding is considerable for infant survival until weaning and beyond. In addition to nutrition, it also provides many of the mother’s immunological defenses to a baby whose own...

Eating Out before the Restaurant: Dining Cultures in Early-modern Inns

Beat Kümin

Beat Kümin is Professor of Early Modern European History at the University of Warwick, UK. He is the author of The Communal Age in Western Europe c. 1100-1800 (2013), Drinking Matters: Public Houses and Social Exchange in Early Modern Central Europe (2007) and The Shaping of a Community: The Rise & Reformation of the English Parish c. 1400-1560 (1996). He is also the editor of A Cultural History of Food in the Early Modern Age (2012), Political Space in Pre-industrial Europe (2009) and The European World 1500-1800: An Introduction to Early Modern History (2nd Ed., 2014), amongst other volumes. 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

...Historians of the restaurant have found little of interest in early modern inns. The social profile of restaurant patrons is carefully scrutinized, yet customers of inns attract only cursory attention. While insisting that there was no one...

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...

Holy Food: Spiritual and Bodily Health

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 It is often assumed that particular food practices, abstentions, rules and taboos are characteristics of other religions, absent from Christianity. When viewed from the perspective of history this is quite untrue....

Taverns and the Public Sphere in the French Revolution

Thomas Brennan

Thomas Brennan

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Alcohol : A Social and Cultural History

Berg, 2006

Book chapter

...During the hundred years before the French Revolution, public drinking places took on many new forms and became different kinds of public spaces, serving different kinds of publics. In the process, the public drinking place helped...

In the Public Sphere

David W. Conroy

David W. Conroy

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Alcohol : A Social and Cultural History

Berg, 2006

Book chapter

...Printer and Federalist Timothy Green (1737–96) of New London, Connecticut usually found space in his newspaper for a finely wrought criticism of the use of rum. In 1788, he reprinted a piece originally published in a Pennsylvania paper...

‘Kitchen Stuff’: Useful Things in 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

...In the previous chapter, kitchen ‘stuff’ was considered within a technological framework, of take-up, resistance and adoption. Returning to the inventories and schedules at its start, two questions nevertheless remain. First, how did all...