Athena Press      ††††† アメリカ・イギリス・フランスの文化研究資料復刻出版

Athena Library of English Studies

Part 13, Vols 52-56: Cultural History, 4th series

  イギリス研究基本文献シリーズ

イギリス食文化:歴史

全5巻

ISBN 978-4-86340-227-0  ・  菊判 

定価 本体95,000円+税  2016年

イギリス食文化研究のための基本図書を集成!イギリスの「食」に関する文化や歴史についての要となる8つの資料を構成、 古代・中世から20世紀初頭に至るその変遷と特色を網羅的に示す内容です。スコットランド地方の状況を示す著作も含んでいます。

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Contents

Volume 52. George Dodd The Food of London (1856)

ISBN 978-4-86340-228-7  •  536 pp.

20,000円+税

 

Historical Sketch: The Food of London in Past Ages • Rapid Transit an Aid to Food-Supply • The Food of London in Its Wholesale Aspects • Corn and Bread for London • Cattle and Cattle-Markets for London • Country-Killed Meat and Cured Provisions • Dairy Produce and Poultry for London • Billingsgate and the Fish-Supply • Covent Garden: Fruits and Vegetables • The Supply of Groceries and Colonial Produce • The Beverages of London • Remarkable Aspects of Food-Retailing in LondonTrout-Fishing • Salmon-Fishing • Saithe-Fishing • Bass and Tarpon-Fishing • Sailing • Boating and Sculling • Swimming • Skating • Lawn Tennis • Cricket • Archery • Golf • Fencing

 

 

Volume 53. W. Carew Hazlitt Old Cookery Books and Ancient Cuisine (1886) & Arnold Whitaker Oxford English Cookery Books to the Year 1850 (1913)

ISBN 978-4-86340-229-4  •  476 pp.

18,000円+税

 

Old Cookery Books:〕 The Early Englishman and His Food • Royal Feasts and Savage Pomp • Cookery Books • Diet of the Yeoman and the Poor • Meats and Drinks • The Kitchen • Meals • Etiquette of the Table • Index

English Cookery Books:〕 English Cookery Books, 1500–1850 • Index

 

 

Volumes 54. Frederick W. Hackwood Good Cheer: The Romance of Food and Feasting (1911)

ISBN 978-4-86340-230-0 • 424 pp., 21 pl.

18,000+税

 

“The Sacred Rage of Hunger” • Culinary Art the Mainspring of Civilisation • The Dietary of the Scriptures • The Foods and Culinary Practices of the Ancients • A Roman Banquet • Early English Fare • Monastic Culinary Influences • Right Royal Feasting • Baronial Profusion • Table Manners of Tudor Times • A Period of Change • Introduction of Forks • Forks and Refinement • When England Fed Itself • The Roast Beef of Old England • “The Staff of Life” • Seasonal Festivals and Periodic Feastings • Local Comestibles of Widespread Fame • County Feasts • The Cook and His Art • Cookery-Book Diversions • Epicures • Gastrolators • “Good for Food” • National Foods and National Prejudices • Influence of Diet on National Character • Curiosities of Diet • Vegetarianism • Anthropophagy • Diet and Health, Tastes and Traits • Food Adulteration • Hospitality • Aristology • The Æsthetics of the Dinner-Table • At the Festive Board • Feasts, Historic or Notable • Good Cheer in Fiction • Index

 

 

Volume 55. Charles Cooper The English Table in History and Literature (1929*) & J. R. Ainsworth-Davis Cooking through the Centuries (1935)

ISBN 978-4-86340-231-7  •  496 pp., 14 pl.

20,000円+税

 

The English Table:〕 Dining under the Plantagenets • Early Table Service • Knives and Forks • The Wisdom of Andrew Borde • The Elizabethan Table • Archimagirus Anglo-Gallicus • Country Housekeeping in the Seventeenth Century • When Charles II Was King • The Art of Cookery • The Sublime Society of Beefsteaks • Drinks of the Country • The Rise of the Brewer • The Science of Distilling • Flowers in Old Time Cookery • The Famous Mrs Glasse • The Experienced English Housekeeper • Dr Kitchiner and The Cook’s Oracle • “Megg Dods’” Cookery Book • Thomas Walker’s “Aristology” • Hayward’s Art of Dining and Its Author • Dinners of the Past Century • Dinners Out of the Common • English Cookery of To-Day • Index

* Date according library catalogues.

Cooking through the Centuries:〕 Food and Cookery in the Stone, Bronze and Early Iron Ages • Romance of the Spice Islands • Food and Cookery in Roman Britain • Food and Cookery among Anglo-Saxons and Danes • Food and Cookery in Norman and Plantagenet Times • Food and Cookery in the Fifteenth, Sixteenth, Seventeenth, Eighteenth, and Nineteenth Centuries • Scientific Work on Food and Its Production • Food and Cookery in the Twentieth Century • The Empire Dinner Table: Food Resources of the British Empire • Index

 

 

Volume 56. William Edward Mead The English Medieval Feast (1931) & Victor MacClure Scotland’s Inner Man: A History of Scots Food & Cookery (1935)

ISBN 978-4-86340-232-4  •  486 pp., 8 pl.

19,000円+税

 

The English Medieval Feast:〕 Some Features of English Medieval Life • The Food for the Feast and the Cost • Preparation of Food • Medieval Drinks • The Scene of the Feast • Serving the Feast • Notable Feasts • Food and Health • Index and Glossary

Scotland’s Inner Man:〕 The Barren Years • Scotland’s Fertility • The Agricultural Revolution • The French Influences • Scots Viands Considered • Scots Drink • Conclusions • Appendices • Index