Pennell, Sara ORCID: https://orcid.org/0000-0002-2594-4601 (2016) Getting down from the table: early modern foodways and material culture. In: Richardson, Catherine, Hamling, Tara and Gaimster, David, (eds.) The Routledge Handbook of Material Culture in Early Modern Europe. Routledge History Handbooks . Routledge, London, pp. 185-195. ISBN 978-1409462699 (doi:10.4324/9781315613161-21)

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Abstract

This chapter considers how studying the material cultures of food production and consumption away from the table -- in the sugar refineries of east London, the kitchens of London and Germany, and the shrivelled remains of a Tudor banana -- might diversify the studies of food history. By moving away from recipe books and dinner table settings, it argues for the significance of early modern foodstuffs and their related material cultures in relation to domestic knowledge, faith practices, and the economics of colonisation, as much as to 'who ate what when'.

Item Type:	Book Section
Uncontrolled Keywords:	food, material culture, production, consumption, Europe, cooking, sugar
Subjects:	D History General and Old World > D History (General) > D204 Modern History
Faculty / School / Research Centre / Research Group:	Faculty of Liberal Arts & Sciences Faculty of Liberal Arts & Sciences > History Research Group (HRG) Faculty of Liberal Arts & Sciences > School of Humanities & Social Sciences (HSS)
Last Modified:	13 Dec 2020 00:52
URI:	http://gala.gre.ac.uk/id/eprint/28466

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