**Due to the success of the hardcover and electronic versions of this book, the publisher, Bloomsbury, has now released it in paperback format.** This is what the book is about:
Food and Identity in England, 1540-1640 considers early modern food consumption in an important new way, connecting English consumption practices between the reigns of Henry VIII and Charles I with ideas of 'self' and 'otherness' in wider contexts of society and the class system.
Examining the diets of various social groups, ranging from manual labourers to the aristocracy, special foods and their preparation, as well as festive events and gift foods, this all-encompassing study reveals the extent to which individuals and communities identified themselves and others by what and how they ate between the Reformation of the church and the English Civil Wars. This text provides remarkable insights for anyone interested in knowing more about the society and culture of early modern England.
This is what people are saying about it:
“Making rigorous use of a wide range of source material-from household accounts and records of public institutions, through diaries and correspondence, and onto cookery books and regimen guides-Paul Lloyd vividly reconstructs the increasingly differentiated eating habits of various 'sorts' of people in early modern England. Paying particular attention to the cultural impact of the Reformation on long-established patterns of consumption, Food and Identity in England examines the changing ways in which various groups within the population expressed their social and cultural self-image through their foodways. The result is a convincing portrait of how and why attitudes towards food changed between the mid-sixteenth and mid-seventeenth centuries, with profound implications not only for habits of sociability and commensality but also for the construction of collective social identities.” – Steve Hindle, W.M. Keck Foundation Director of Research, Huntington Library, USA.
“Lloyd presents a careful, well researched, well thought out, and very well written analysis of the relationship between food and people in early modern England, utilizing recent research on food and society. He deftly shows the connection between food and social classes in England … The author's very clear writing style makes his book well suited for undergraduates and should stoke their imaginations by introducing creative and innovative ways to do research and look at sources in a fresh manner. At the same time, the book contains very sophisticated research and historical methods that would challenge any graduate student working on early modern England. Summing Up: Highly recommended. All levels/libraries.” – K. Herlihy, University of Central Florida, CHOICE.
“Dr Lloyd has produced a fascinating study, rich in historical context.” – Ruth Parnell, Nexus
Become Your Own Doctor **Out now in paperback and e-book**
This is what the book is about:
An informative book on diet, nutrition, and how to make simple medicines the humoral way. Prior to the adoption of chemicals and minerals to cure illnesses 'introduced' to the body, medical experts understood that controlling humoral balance is central to healthfulness. Curing problems that originate 'within' the body, and preventing them from occurring in the first place, these learned people knew, are two sides of the same coin. Thus, good health is maintained by eating the right foods at the right time, and improved by taking individually-tailored simple but effective humoral medicines. Become Your Own Doctor does four things: It describes the nature of humorism, the humoral body and medicine - discussing why for centuries it was so important in maintaining good health and preventing illnesses; it explains how to easily recognise bodily imbalances in order to make informed choices about lifestyle, dietary regimes and medicines; it discusses the humoral characteristics and medical attributes of a wide range of commonly available foods; and it explains how to simply make a range of medicines that can be used both to protect the household from contracting illnesses and to help cure existing ones.
This is what people are saying about it:
Classical and Renaissance physicians regarded food as medicine. Paul Lloyd revives their ancient science in his guidebook for healthy eating based on understanding the four humoral types: choleric, sanguine, melancholic and phlegmatic. Different foods can have positive or negative effects, and Lloyd explains how to find the right balance for optimal health. He includes tried-and-tested recipes utilising common household and garden ingredients to treat a range of ailments according to humoral principles. Paul Lloyd has tapped into a cornucopia of wisdom that we can apply in these modern times of conflicting health advice. ~ Ruth Parnell, subeditor and book reviewer, NEXUS Magazine