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9781472514431

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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

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Paul S. Lloyd is University Tutor and Part-time Lecturer at the University of Leicester, UK.

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