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FOOD AND IDENTITY IN ENGLAND 1540-1640 EATING TO IMPRESS PAUL S. LLOYD BOOK NEW
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- ISBN
- 9781472514431
關於產品
Product Identifiers
Publisher
Bloomsbury Academic & Professional
ISBN-10
1472514432
ISBN-13
9781472514431
eBay Product ID (ePID)
201573175
Product Key Features
Number of Pages
264 Pages
Publication Name
Food and Identity in England, 1540-1640 : Eating to imPRESS
Language
English
Publication Year
2015
Subject
Europe / Great Britain / Stuart Era (1603-1714), Christian Church / History, Modern / 16th Century, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), Europe / Great Britain / General
Type
Textbook
Subject Area
Religion, Social Science, History
Series
Cultures of Early Modern Europe Ser.
Format
Hardcover
Dimensions
Item Height
0.6 in
Item Weight
19.4 Oz
Item Length
9.2 in
Item Width
6.1 in
Additional Product Features
Intended Audience
College Audience
LCCN
2014-035229
Dewey Edition
23
Reviews
Despite leaving out many parts of the Caribbean, the book's project is neither undermined, nor lacking in any respect. It plays well on the dynamics between wisely chosen general notions and the particular examples depicted so colourfully. The writing style makes it widely accessible not only to scholars within the field of anthropology and social sciences, but also to a wider range of possible readers outside academia, driven by a keen interest be it even only in the Caribbean, or in food., "Despite leaving out many parts of the Caribbean, the book's project is neither undermined, nor lacking in any respect. It plays well on the dynamics between wisely chosen general notions and the particular examples depicted so colourfully. The writing style makes it widely accessible not only to scholars within the field of anthropology and social sciences, but also to a wider range of possible readers outside academia, driven by a keen interest be it even only in the Caribbean, or in food." - Gabriela Rădulescu, Allegra Laboratory, Making rigorous use of a wide range of source material-from household accounts and records of public institutions, through diaries and correspondence, and onto cookery books and regimen guides-Paul Lloyd vividly reconstructs the increasingly differentiated eating habits of various 'sorts' of people in early modern England. Paying particular attention to the cultural impact of the Reformation on long-established patterns of consumption, Food and Identity in England examines the changing ways in which various groups within the population expressed their social and cultural self-image through their foodways. The result is a convincing portrait of how and why attitudes towards food changed between the mid-sixteenth and mid-seventeenth centuries, with profound implications not only for habits of sociability and commensality but also for the construction of collective social identities., "Despite leaving out many parts of the Caribbean, the book's project is neither undermined, nor lacking in any respect. It plays well on the dynamics between wisely chosen general notions and the particular examples depicted so colourfully. The writing style makes it widely accessible not only to scholars within the field of anthropology and social sciences, but also to a wider range of possible readers outside academia, driven by a keen interest be it even only in the Caribbean, or in food." -- Gabriela Radulescu, Allegra Laboratory "Making rigorous use of a wide range of source material-from household accounts and records of public institutions, through diaries and correspondence, and onto cookery books and regimen guides-Paul Lloyd vividly reconstructs the increasingly differentiated eating habits of various 'sorts' of people in early modern England. Paying particular attention to the cultural impact of the Reformation on long-established patterns of consumption, Food and Identity in England examines the changing ways in which various groups within the population expressed their social and cultural self-image through their foodways. The result is a convincing portrait of how and why attitudes towards food changed between the mid-sixteenth and mid-seventeenth centuries, with profound implications not only for habits of sociability and commensality but also for the construction of collective social identities." -- Steve Hindle, W.M. Keck Foundation Director of Research, Huntington Library, USA "Lloyd presents a careful, well researched, well thought out, and very well written analysis of the relationship between food and people in early modern England, utilizing recent research on food and society. He deftly shows the connection between food and social classes in England ... The author's very clear writing style makes his book well suited for undergraduates and should stoke their imaginations by introducing creative and innovative ways to do research and look at sources in a fresh manner. At the same time, the book contains very sophisticated research and historical methods that would challenge any graduate student working on early modern England. Summing Up: Highly recommended. All levels/libraries." --K. Herlihy, University of Central Florida, CHOICE, "Lloyd's work uses interesting sources to tell an important story about food in England in the late sixteenth and early seventeenth centuries ... The tale told in this volume will be of interest to those seeking to understand the meaning that clings to food and to those seeking a greater understanding of the Tudor and Stuart period of English History." -- The Historian "Dr Lloyd has produced a fascinating study, rich in historical context." --Ruth Parnell, Nexus "This extremely well-researched book, written in wonderfully clear prose, is part of Bloomsbury's 'Cultures of Early Modern Europe' series ... [It] provides a wealth of fascinating information." -- The English Historical Review "Making rigorous use of a wide range of source material-from household accounts and records of public institutions, through diaries and correspondence, and onto cookery books and regimen guides-Paul Lloyd vividly reconstructs the increasingly differentiated eating habits of various 'sorts' of people in early modern England. Paying particular attention to the cultural impact of the Reformation on long-established patterns of consumption, Food and Identity in England examines the changing ways in which various groups within the population expressed their social and cultural self-image through their foodways. The result is a convincing portrait of how and why attitudes towards food changed between the mid-sixteenth and mid-seventeenth centuries, with profound implications not only for habits of sociability and commensality but also for the construction of collective social identities." --Steve Hindle, W.M. Keck Foundation Director of Research, Huntington Library, USA "Lloyd presents a careful, well researched, well thought out, and very well written analysis of the relationship between food and people in early modern England, utilizing recent research on food and society. He deftly shows the connection between food and social classes in England ... The author's very clear writing style makes his book well suited for undergraduates and should stoke their imaginations by introducing creative and innovative ways to do research and look at sources in a fresh manner. At the same time, the book contains very sophisticated research and historical methods that would challenge any graduate student working on early modern England. Summing Up: Highly recommended. All levels/libraries." --K. Herlihy, University of Central Florida, CHOICE, "Lloyd's work uses interesting sources to tell an important story about food in England in the late sixteenth and early seventeenth centuries ... The tale told in this volume will be of interest to those seeking to understand the meaning that clings to food and to those seeking a greater understanding of the Tudor and Stuart period of English History." - The Historian "Despite leaving out many parts of the Caribbean, the book's project is neither undermined, nor lacking in any respect. It plays well on the dynamics between wisely chosen general notions and the particular examples depicted so colourfully. The writing style makes it widely accessible not only to scholars within the field of anthropology and social sciences, but also to a wider range of possible readers outside academia, driven by a keen interest be it even only in the Caribbean, or in food." -- Gabriela Radulescu, Allegra Laboratory "Making rigorous use of a wide range of source material-from household accounts and records of public institutions, through diaries and correspondence, and onto cookery books and regimen guides-Paul Lloyd vividly reconstructs the increasingly differentiated eating habits of various 'sorts' of people in early modern England. Paying particular attention to the cultural impact of the Reformation on long-established patterns of consumption, Food and Identity in England examines the changing ways in which various groups within the population expressed their social and cultural self-image through their foodways. The result is a convincing portrait of how and why attitudes towards food changed between the mid-sixteenth and mid-seventeenth centuries, with profound implications not only for habits of sociability and commensality but also for the construction of collective social identities." -- Steve Hindle, W.M. Keck Foundation Director of Research, Huntington Library, USA "Lloyd presents a careful, well researched, well thought out, and very well written analysis of the relationship between food and people in early modern England, utilizing recent research on food and society. He deftly shows the connection between food and social classes in England ... The author's very clear writing style makes his book well suited for undergraduates and should stoke their imaginations by introducing creative and innovative ways to do research and look at sources in a fresh manner. At the same time, the book contains very sophisticated research and historical methods that would challenge any graduate student working on early modern England. Summing Up: Highly recommended. All levels/libraries." --K. Herlihy, University of Central Florida, CHOICE, This extremely well-researched book, written in wonderfully clear prose, is part of Bloomsbury's 'Cultures of Early Modern Europe' series ... [It] provides a wealth of fascinating information., "Despite leaving out many parts of the Caribbean, the book's project is neither undermined, nor lacking in any respect. It plays well on the dynamics between wisely chosen general notions and the particular examples depicted so colourfully. The writing style makes it widely accessible not only to scholars within the field of anthropology and social sciences, but also to a wider range of possible readers outside academia, driven by a keen interest be it even only in the Caribbean, or in food." - Gabriela Radulescu, Allegra Laboratory
Illustrated
Yes
Dewey Decimal
394.1/20942
Table Of Content
PART ONE Introduction Chapter 1: Food and Identity PART TWO Chapter 2: The meaner sort and their diets Chapter 3: The middling sort and their diet Chapter 4: The diet of the gentry PART THREE Chapter 5: Special Foods and Their Preparation Chapter 6: Sociability - Gift-Foods and Special Occasions Conclusion Bibliography Index
Synopsis
Food and Identity in England, 1540-1640 considers early modern food consumption in an important new way, connecting English consumption practices between the reigns of Henry VIII and Charles I with ideas of 'self' and 'otherness' in wider contexts of society and the class system.Examining the diets of various social groups, ranging from manual labourers to the aristocracy, special foods and their preparation, as well as festive events and gift foods, this all-encompassing study reveals the extent to which individuals and communities identified themselves and others by what and how they ate between the Reformation of the church and the English Civil Wars. This text provides remarkable insights for anyone interested in knowing more about the society and culture of early modern England., Food and Identity in England, 1540-1640 considers early modern food consumption in an important new way, connecting English consumption practices between the reigns of Henry VIII and Charles I with ideas of 'self' and 'otherness' in wider contexts of society and the class system...Examining the diets of various social groups, ranging from manual labourers to the aristocracy, special foods and their preparation, as well as festive events and gift foods, this all-encompassing study reveals the extent to which individuals and communities identified themselves and others by what and how they ate between the Reformation of the church and the English Civil Wars. This text provides remarkable insights for anyone interested in knowing more about the society and culture of early modern England., Food and Identity in England, 1540-1640 considers early modern food consumption in an important new way, connecting English consumption practices between the reigns of Henry VIII and Charles I with ideas of 'self' and 'otherness' in wider contexts of society and the class system. Examining the diets of various social groups, ranging from manual labourers to the aristocracy, special foods and their preparation, as well as festive events and gift foods, this all-encompassing study reveals the extent to which individuals and communities identified themselves and others by what and how they ate between the Reformation of the church and the English Civil Wars. This text provides remarkable insights for anyone interested in knowing more about the society and culture of early modern England.
LC Classification Number
GT2853
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