Food in Early Modern England
Phases, Fads, Fashions, 1500-1760
Bibliographic Data
| ID | 9801245 |
|---|---|
| Authors | P Slack (University of Oxford, corresponding author) |
| Year | 2008 |
| Volume | 123 |
| Issue | 502 |
| Pages | 734-736 |
| Publication date | 2008-05-30 |
| Peer Reviewed | Yes |
| Open Access | No |
| Type | ARTICLE |
| Venue | The English Historical Review (JOURNAL) |
| Journal identifiers | ISSN: 0013-8266 • E-ISSN: 1477-4534 |
| Publisher | Oxford University Press (PUBLISHER • GB) |
| DOI | 10.1093/ehr/cen149 |
| OpenAlex | W1998959271 |
| Language | EN |
| Citations received | 15 |
Food history, as Joan Thirsk remarks, is a ‘slippery subject that resists the historian's urge to generalise'. That is certainly the message of this large volume, the distillation of materials collected from many sources over many years by our most eminent agrarian historian. The text has all her characteristic virtues: great learning, a respect for the local and particular, a suspicion of some recent historiographical fashions, and a sensibility, refined in the kitchen and garden as well as in the archives, which enables her to spot decisive moments of change across an immense and shifting landscape. Her evidence is drawn from scholarly and popular tracts and cookery books, from published comments on local diets and behaviour, and from correspondence and household accounts; and she organises it in two sets of chapters, the first chronological, the second devoted to particular foodstuffs, from breads and meats to drinks and condiments. The result is itself a feast of enormous variety, the different courses of which offer immediate pleasure, and the nutritional value of which takes some time fully to digest. One needs to go back for second helpings in order to appreciate the flavour of the whole
Aesthetics · Agrarian society · Agriculture · Archaeology · Art · Economics · Historiography · Literature · Order (exchange · Pleasure · Sensibility · Subject (documents · Value (mathematics · Variety (cybernetics · Artificial Intelligence · Computer Science · Culinary Culture and Tourism · Historical Economic and Social Studies · History · Mathematics · Psychology
Feeding the People
Reading Early Modern Food
Shakespeare and Food
Dispensing Quails, Mincemeat, Leaven
Time and space in a dish
Respectable standards of living
Consumption and material culture in sixteenth-century Ireland1
Isotopic examination of links between diet, social differentiation, and Dish at the post‐medieval Carmelite Friary of Aalst, Belgium
Multidisciplinary investigations of the diets of two post-medieval populations from London using stable isotopes and microdebris analysis
Diet and the comparison of living standards across the Great Divergence
The British Nutrition Transition and its Histories
The Dangerous Sausage
Urban Animals
The Italian London of John North
Food and Power in Sixteenth-Century Ireland
| Unique citing works | 15 |
|---|---|
| Citations per year | 0,88 |
| Citation span | 2009 - 2025 (17) |
| Citation velocity | recent |
| Highly cited | No |
| Citation types | Neutral: 12 |