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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.
Paul S. Lloyd is University Tutor and Part-time Lecturer at the University of Leicester, UK.
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
