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Re: [pepysdiary] Food in Early Modern England 1500- 1760 -- review

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  • Terry Foreman
    Michael, Nice review of what seems to be a neat book -- another for Additional Reading? The mere mention of fennel made my mouth water for certain Italian
    Message 1 of 2 , Apr 19, 2007
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      Michael,

      Nice review of what seems to be a neat book -- another for Additional Reading?
      The mere mention of fennel made my mouth water for certain Italian sausage,
      and it's late morning.

      Terry F


      At 07:52 AM 4/19/2007 +0000, you wrote:
      >Food in Early Modern England
      >
      >Joan Thirsk
      >Continuum, 396pp, £30, ISBN 9781852855383
      >
      >John Evelyn would find our agonies about food all too familiar. He was
      >impressed with the modern `miracles of art' whereby plants were forced
      >in hot beds and meats and fish were preserved for months or years; but
      >nothing tasted better or was more wholesome than fresh ingredients. He
      >was preoccupied by healthy diets, noting that `husbandmen and
      >laborious people [were] more robust and longer lived than others of an
      >uncertain, extravagant diet'. Others, from the 16th century through to
      >the 18th, who were lucky or rich enough to be able to eat wild
      >produce, rated their taste far above cultivated or reared foods. They
      >hated that the seasons were being blurred by technological advances in
      >preserving foodstuffs; that commercialisation of the food market led
      >to bland standardisation; that man was losing touch with nature. With
      >these boons came forgetfulness; in 1827 one writer noted that many
      >former staples — borage, burnet, fennel, caraway, mangetout, peas,
      >saffron and sorrel — were disappearing from the tables of the lower
      >classes as tastes became homogenised.
      >
      >Continued:-
      >http://www.spectator.co.uk/printer-friendly/books/29024/making-a-virtue-out-of-necessity.thtml
      >
      >
      >
      >
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