History of Food
Feasting equipment, copper‐alloy cauldrons and flesh‐hooks, are a distinctive feature of the later Atlantic Bronze Age suggesting elements of a shared ideology whose ultimate origin may lie in the eastern Mediterranean. The easterly... more
Feasting equipment, copper‐alloy cauldrons and flesh‐hooks, are a distinctive feature of the later Atlantic Bronze Age suggesting elements of a shared ideology whose ultimate origin may lie in the eastern Mediterranean. The easterly distribution of the earliest British cauldrons previously identified is further confirmed by the recent discovery of a Type Colchester example at Salle, Norfolk, which brings to three the number of cauldrons of this type found in the region. Similarities between them suggest their origin lies in a single workshop, if not individual craftsman. The appearance of the cauldrons found at Feltwell, Norfolk, and Salle is so close as to suggest a new ‘Feltwell’ Variant. Analysis of the contents of the Feltwell cauldron hint at the function of these intriguing objects as high status cooking vessels, most likely reserved for the chiefly class and deployed in the hosting of feasts which, along with flesh‐hooks, served to build and cement political alliances.
KEYWORDS
CAULDRON, FLESH‐HOOK, FEASTING, LATER BRONZE AGE, IDEOLOGY, BRONZE AGE CHRONOLOGY, METAL DETECTING
KEYWORDS
CAULDRON, FLESH‐HOOK, FEASTING, LATER BRONZE AGE, IDEOLOGY, BRONZE AGE CHRONOLOGY, METAL DETECTING
Research Interests:
The study shows how communal baking practices were used to establish a sense of community, and to establish and maintain feelings of mutual solidarity during the first half of the nineteenth century in the mill towns of northern England,... more
The study shows how communal baking practices were used to establish a sense of community, and to establish and maintain feelings of mutual solidarity during the first half of the nineteenth century in the mill towns of northern England, taking the case of the Maudlands in Preston, Lancashire as an example. Two excavations of communal bakehouses set within terraced dwelling houses are presented, believed to be the first reported examples of this form of architecture. Combined with documentary evidence the study shows how food, and in particular baked bread, was deployed to ease the passage from rural to industrial life.
KEYWORDS
INDUSTRIAL ARCHAEOLOGY, FOOD, BREAD, COMMUNITY, IDENTITY, COTTON MILLS, BAKEHOUSE, OVEN, SOCIAL HISTORY
KEYWORDS
INDUSTRIAL ARCHAEOLOGY, FOOD, BREAD, COMMUNITY, IDENTITY, COTTON MILLS, BAKEHOUSE, OVEN, SOCIAL HISTORY
Research Interests:
Medieval Literature, Medieval History, Medieval Studies, Old Norse Literature, Food History, and 17 morePagan Studies, Early Medieval History, Paganism, History Of Food Consumption, Snorra-Edda, Mythology (Old Norse Literature), Snorraedda, Old Norse, Old Norse Religion, History of Food, Pagan/Christian Relations in the Early Middle Ages, Old Norse literature and culture, Snorri Sturluson, Food History, Food Culture, Old Norse heroic saga and eddaic literature, Poetic Edda, and History of food and nutritionedit
Research Interests:
This guide is a list of the most significant Tea Trading Firms of the Russian Empire of all forms of property: Trading Houses, Partnerships, Sales Offices, Joint-stock Companies, Consumption Companies, etc. The firms of employers from... more
This guide is a list of the most significant Tea Trading Firms of the Russian Empire of all forms of property: Trading Houses, Partnerships, Sales Offices, Joint-stock Companies, Consumption Companies, etc.
The firms of employers from different ethnic groups (Russian, Jewish, migrants from France and Germany, employers from Caucasus and Central Asia) are viewed.
The information on the change of the names of some Tea Trading Firms in the period of theirs activity is presented. There are not only the official names in the book but also everyday, conversational and common versions.
The handbook contains the identifier of trademarks of Tea Trading Firms and includes a lot of illustrations. There is a list of sources on the history of tea and tea-trade in Russia at the end of the book. The great part of the book is devoted to the section of terminology of Russian tea-trade of the XIX – the beginning of ХХ centuries.
The book will be useful for historians, economists, sociologists, cultural studies scholars, antiquarians and collectors, workers of food-processing industry, students of local lore, teachers of secondary and higher educational institutions, specialists in the field of advertising and genealogy.
CONTENIDO
La presente guía ofrece una lista de compañías distribuidoras del té de mayor renombre del Imperio Ruso que pueden ser identificadas según el tipo de propiedad como Casas Comerciales, oficinas de ventas, sociedades comanditarias, anónimas y de consumo.
En la guía se someten a examen compañías pertenecientes a empresarios que representan varios grupos étnicos: rusos, judíos, naturales de Francia y Alemania, de Cáucaso y Asia Central.
Se da información sobre el cambio de denominación de algunas compañías durante el tiempo de su actividad. Además de las denominaciones oficiales se dan a conocer nombres de uso corriente, coloquiales y tergiversados.
La guía cuenta con un índice de marcas comerciales de una serie de compañías distribuidoras del té y dispone de un gran número de ilustraciones. En la parte final del libro se da la bibliografía y se citan libros dedicados a la historia del té y de la venta de éste en Rusia. Una parte importante del libro contiene terminología en el ámbito de la distribución del té usada en Rusia en el siglo XIX y a principios del siglo XX.
El libro será útil a los historiadores, economistas, sociólogos, culturólogos, anticuarios y coleccionistas, trabajadores de industria alimenticia, etnógrafos, profesores de enseñanza media y superior, expertos en publicidad e genealogía.
The firms of employers from different ethnic groups (Russian, Jewish, migrants from France and Germany, employers from Caucasus and Central Asia) are viewed.
The information on the change of the names of some Tea Trading Firms in the period of theirs activity is presented. There are not only the official names in the book but also everyday, conversational and common versions.
The handbook contains the identifier of trademarks of Tea Trading Firms and includes a lot of illustrations. There is a list of sources on the history of tea and tea-trade in Russia at the end of the book. The great part of the book is devoted to the section of terminology of Russian tea-trade of the XIX – the beginning of ХХ centuries.
The book will be useful for historians, economists, sociologists, cultural studies scholars, antiquarians and collectors, workers of food-processing industry, students of local lore, teachers of secondary and higher educational institutions, specialists in the field of advertising and genealogy.
CONTENIDO
La presente guía ofrece una lista de compañías distribuidoras del té de mayor renombre del Imperio Ruso que pueden ser identificadas según el tipo de propiedad como Casas Comerciales, oficinas de ventas, sociedades comanditarias, anónimas y de consumo.
En la guía se someten a examen compañías pertenecientes a empresarios que representan varios grupos étnicos: rusos, judíos, naturales de Francia y Alemania, de Cáucaso y Asia Central.
Se da información sobre el cambio de denominación de algunas compañías durante el tiempo de su actividad. Además de las denominaciones oficiales se dan a conocer nombres de uso corriente, coloquiales y tergiversados.
La guía cuenta con un índice de marcas comerciales de una serie de compañías distribuidoras del té y dispone de un gran número de ilustraciones. En la parte final del libro se da la bibliografía y se citan libros dedicados a la historia del té y de la venta de éste en Rusia. Una parte importante del libro contiene terminología en el ámbito de la distribución del té usada en Rusia en el siglo XIX y a principios del siglo XX.
El libro será útil a los historiadores, economistas, sociólogos, culturólogos, anticuarios y coleccionistas, trabajadores de industria alimenticia, etnógrafos, profesores de enseñanza media y superior, expertos en publicidad e genealogía.
Around the year of Canada’s centennial (1967), Canadian cookbooks actively participated in the project of defining a national identity. Proposing recipes representing a wide variety of cultural groups, and often even presenting an... more
Around the year of Canada’s centennial (1967), Canadian cookbooks actively participated in the project of defining a national identity. Proposing recipes representing a wide variety of cultural groups, and often even presenting an explicit discourse about Canadian diversity, these cookbooks included, amongst others, ‘Indian’ (Aboriginal) foods. In this paper, I propose to examine three different types of culinary publications used to construct Canada in the kitchen: government-sponsored cookbooks, community cookbooks, and company cookbooks. As these arguably each carry a distinct agenda – presenting an official version of Canada’s nation-building history, local self-representation, and offering what Canadians presumably wanted to read – the manifestation of a consistent discourse and recurring themes throughout these books is particularly significant. It suggest that despite the existence of competing narratives about Aboriginal people and the lands known as Canada, the single story told in cookbooks had won hegemonic standing. This story emphasizes the (past) role of ‘Indians’ in teaching re-settlers about edible flora and fauna, focusses on the abundant ‘gifts’ of nature, and claims select native North American foods as ‘traditional.’
I argue that the ubiquitous noble imaginary ‘Indian’ acts as a mythologized intermediary between the land and white Canadians who desired a special connection with an environment they did not fully understand or control, without necessitating a direct interaction with real Aboriginal people. The very idea of ‘wild’ foods suggests that these originate from an unfamiliar land free from human intervention (akin to Locke’s ‘common state of nature’), where the fruits of the land are simply there for the taking, thereby denying Aboriginal ecological agency. An analysis of the Euro-Canadian concept of ‘the wild’ emphasizes the limitations of the binaries farming/gathering, and husbandry/hunting. Furthermore, the inclusion of ‘wild’ and ‘Indian’ foods in cookery books places the kitchen at the nexus of modernity and tradition, where the Canada of daily experience meets an imaginary, ‘authentic’ Canada. Interestingly, Canadian cookbooks offer cooking tips to ‘dress-up’ ‘wild’ foods in order to make them palatable to the modern white family, thereby appropriating Canada’s land, and mentally colonizing its ecosystems.
This paper consists of a section of my Master’s Major Research Essay in Public History, which I am currently completing under the supervision of Prof. James Opp at Carleton University. My MRE aims to present how 1960s cookbooks act as a form of public history, disseminating national mythologies and values which form the basis for the construction of a desired modern national unity.
I argue that the ubiquitous noble imaginary ‘Indian’ acts as a mythologized intermediary between the land and white Canadians who desired a special connection with an environment they did not fully understand or control, without necessitating a direct interaction with real Aboriginal people. The very idea of ‘wild’ foods suggests that these originate from an unfamiliar land free from human intervention (akin to Locke’s ‘common state of nature’), where the fruits of the land are simply there for the taking, thereby denying Aboriginal ecological agency. An analysis of the Euro-Canadian concept of ‘the wild’ emphasizes the limitations of the binaries farming/gathering, and husbandry/hunting. Furthermore, the inclusion of ‘wild’ and ‘Indian’ foods in cookery books places the kitchen at the nexus of modernity and tradition, where the Canada of daily experience meets an imaginary, ‘authentic’ Canada. Interestingly, Canadian cookbooks offer cooking tips to ‘dress-up’ ‘wild’ foods in order to make them palatable to the modern white family, thereby appropriating Canada’s land, and mentally colonizing its ecosystems.
This paper consists of a section of my Master’s Major Research Essay in Public History, which I am currently completing under the supervision of Prof. James Opp at Carleton University. My MRE aims to present how 1960s cookbooks act as a form of public history, disseminating national mythologies and values which form the basis for the construction of a desired modern national unity.