Wednesday 16:00-16:30 Laurie Taylor discusses the latest social science research.
10 January 2007
FOOD & SOCIETY According to new social research our ancestors in the fifteenth and sixteenth centuries had a completely different way of thinking about food. Food like a secret code can be found embedded in the great works of literature and art of the time.
Laurie Taylor gets a taste of this hidden world and finds out why food became synonymous with national traits. He is joined by Dr Robert Appelbaum, Senior Lecturer in English Literature at Lancaster University and Food Historian, Ivan Day to discuss food as a way of establishing social status.
Was the development of table manners an early indicator of the modern, secular world in which we live today?
Additional information:
Dr Robert Appelbaum, Senior Lecturer in English Literature at Lancaster University Aguecheek’s Beef, Belch’s Hiccup and Other Gastronomic Interjections: Literature, Culture and Food Among the Early Moderns Publisher: University of Chicago Press ISBN-10: 0226021262 ISBN-13: 978-0226021263
Eat, Drink and Be Merry: The British at Table, 1600-2000 Publisher: Philip Wilson Publishers Ltd ISBN-10: 0856675199 ISBN-13: 978-0856675195
Pleasures of the Table: Ritual and Display in the European Dining Room, 1600-1900 by Peter Blackwood Brown (Author), Ivan Day (Author) Publisher: York Civic Trust ISBN-10: 0948939117 ISBN-13: 978-0948939112
Music Track (25): Boiled Beef And Carrots Performer: Harry Champion CD: Cockney Kings of Music Hall Label: SAYDISC CDSDL413
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