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  1. There are a large number of academic books and articles which you will find useful for this module. The most useful, general text is: 1 item
    1. Food in early modern England: phases, fads, fashions 1500-1760 - Joan Thirsk 2006

      Book 

  2. Other useful works include: 22 items
    1. Eating right in the Renaissance - Ken Albala c2002 (electronic resource)

      Book 

    2. Food in early modern Europe - Ken Albala 2003

      Book 

    3. Food and drink in Anglo-Saxon England - Debby Banham 2004

      Book 

    4. Galen: on food and diet - Mark Grant, Galen 2000 (electronic resource)

      Book 

    5. Food in England - Dorothy Hartley 1975

      Book 

    6. The Cambridge world history of food - Kenneth F. Kiple, Kriemhild ConeeÌ Ornelas 2000

      Book 

    7. Food in medieval England: diet and nutrition - C. M. Woolgar, D. Serjeantson, T. Waldron 2006 (electronic resource)

      Book 

    8. Food & feast in Tudor England - Alison Sim 2005

      Book 

    9. A history of food - Maguelonne Toussaint-Samat 1994

      Book  eBook is 2nd edition

  3. Weekly reading schedule 16 items
    Mandatory readings (marked "essential") are required for all students and should be read before the seminar. Optional readings (marked "recommended") are also available.
    1. Week 2 2 items
      1. Part of Introduction

        Chapter Essential PP. 6-12

    2. Week 3 3 items
      1. Chapter 3. 'From Agrarian Crisis to the Black Death'.

        Chapter Recommended Chapter 3

    3. Week 4 1 item
    4. Week 5 2 items
    5. Week 6 2 items
    6. Week 7 1 item
    7. Week 8 1 item
    8. Week 9 1 item
    9. Week 10 2 items
      1. Food in early modern England: phases, fads, fashions 1500-1760 - Joan Thirsk 2006

        Book Essential

    10. Week 11 1 item
  4. Useful general text 1 item
    1. Food in early modern England: phases, fads, fashions 1500-1760 - Joan Thirsk 2006

      Book Recommended

  5. Useful texts 17 items
    1. Eating right in the Renaissance - Ken Albala c2002 (electronic resource)

      Book Recommended

    2. Food and drink in Anglo-Saxon England - Debby Banham 2004

      Book 

    3. Galen: on food and diet - Mark Grant, Galen 2000 (electronic resource)

      Book 

    4. Food in England - Dorothy Hartley 1975

      Book 

    5. Chapter 2. 'Food, Status and Knowledge: Attitudes to Diet in Early Modern England'.

      Chapter Essential Chapter 2 Food, Status and Knowledge: Attitudes to Diet in Early Modern England.

  6. Presentation readings 112 items
    Required reading ONLY for students giving the presentation - but may be useful essay sources.
    1. Week 3: Agriculture, food and drink presentation readings 22 items
      These need not be read by all students, only those giving that presentation. They may, however, be useful essay sources!
      1. 1. How did agricultural changes affect the types of grains and vegetables that were eaten from the medieval into the early modern period? 4 items
        1. Food in early modern England: phases, fads, fashions 1500-1760 - Joan Thirsk 2006

          Book 

        2. Food in early modern Europe - Ken Albala 2003

          Book 

      2. 2. How did agricultural changes affect how the types of meat eaten change from the medieval into the early modern period? 4 items
        1. Food Fantasy (in Food in Early Modern Europe)

          Chapter Essential

      3. 3. What role did domestic gardens play in the production of food? 6 items
      4. 4. What types of roles did women play as agricultural labourers and how did this change over time? 4 items
      5. 5. What caused a dearth of foodstuffs in early modern England and what means were taken to try to avoid widespread famine? 4 items
    2. Week 4: Presentation readings 90 items
      These need not be read by all students, only those giving that presentation. They may, however, be useful essay sources!
      1. 1. Discuss what kinds of food was served in medieval monasteries and how it was sourced. 4 items
      2. 2. Discuss how and why spices came to play such an important role in the late medieval and early modern English diet. 4 items
      3. 3. Discuss how the types of foods eaten differed between social classes in early modern England. 4 items
        1. England (Chapter in Food in early modern Europe)

          Chapter Essential

      4. 4. Examine the way in which bread became subject to government legislation and how this changed from the medieval into the early modern periods. 5 items
      5. Week 6: Presentation readings 73 items
        These need not be read by all students, only those giving that presentation. They may, however, be useful essay sources!
        1. 1. Explain the role that markets played in food retailing, what types of goods they sold, how they were regulated and how they changed over time. 4 items
        2. 2. Explain the role that shops played in food retailing, what types of products they sold, what they looked like and how they changed over time 4 items
          1. English shops and shopping: an architectural history - Kathryn Morrison, Paul Mellon Centre for Studies in British Art, English Heritage c2003

            Book 

        3. 3. Explain the role that fairs played in food retailing and how this changed over time. 3 items
        4. 4. Discuss what impact changing food prices had on families over the course of the sixteenth and seventeenth centuries and how this affected their food choices. 5 items
        5. Week 7: Presentation readings 16 items
          These need not be read by all students, only those giving that presentation. They may, however, be useful essay sources!
          1. 1. Compare and contrast medieval religious fasting and feasting. 4 items
            1. Chapter 2: Diet (Living and dying in England, 1100-1540: the monastic experience)

              Chapter Essential See scan under Week 4, section 1.

          2. 2.Discuss 'banquets' and how they changed over the course of the medieval into early modern periods. 4 items
          3. 3. Discuss the ways in which wine was consumed for both pleasurable and medicinal reasons in early modern England. 4 items
          4. 4. What are the differences between ale and beer and how were they made and marketed from the fourteenth into the seventeenth centuries? 4 items
            1. The English pub: a history - Peter Haydon 1994

              Book Essential

        6. Week 8: Presentation readings 15 items
          These need not be read by all students, only those giving that presentation. They may, however, be useful essay sources!
          1. 1. Coffee and Chocolate 3 items
            Discuss coffee and chocolate in terms of when they were introduced, how they were consumed and by what kind of people.
          2. 2. Tea 4 items
            Discuss tea in terms of when it was introduced, how it was consumed and by what kinds of people.
            1. Consuming habits: global and historical perspectives on how cultures define drugs - Jordan Goodman, Paul E. Lovejoy, Andrew Sherratt 2007 (electronic resource)

              Book 

          3. 3. Discuss how and why sugar came to play such an important role in the late medieval and early modern England. 4 items
            1. The sugar revolution. - Higman, B. W. Higman 2000

              Article Essential

          4. 4. What kinds of spirits were popular in early modern England and what kinds of people drank them? 4 items
            1. Mother's ruin: a history of gin - John Watney 1976

              Book Essential

        7. Week 9: Presentation readings 26 items
          These need not be read by all students, only those giving that presentation. They may, however, be useful essay sources!
          1. 1. Discuss how and why the types of fruits and vegetables eaten in England changed over time. 6 items
            1. Ingredients (In Food in early modern Europe)

              Chapter Essential

            2. Food in early modern England: phases, fads, fashions 1500-1760 - Joan Thirsk 2006

              Book Essential

            3. The Englishman's food: a history of five centuries of English diet - J. C. Drummond, Anne Wilbraham, Dorothy Hollingsworth 1991

              Book Essential

          2. 2. How did coffee houses develop, what did they serve and what kind of clientele did they have? 4 items
          3. 3. How did alehouses and taverns develop, waht did they serve and what kind of clientele didn they have? How did they change over time? 8 items
            1. The English alehouse: a social history, 1200-1830 - Peter Clark 1983

              Book Essential

          4. 4. Cookshops, peddlers and street food 4 items
            What types of establishments were cookshops? What did they serve and how did they change over time? What kinds of food or drink were sold 'on the street'? Who sold such things and what kinds of people were likely to buy from them?
            1. The Englishman's food: a history of five centuries of English diet - J. C. Drummond, Anne Wilbraham, Dorothy Hollingsworth 1991

              Book Essential

          5. 5. What do recipe books tell us about life in early modern England? 4 items
            1. Chaste, silent & obedient: English books for women 1475-1640 - Suzanne W. Hull c1982

              Book Essential