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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