Food and Drink in Early Modern Ireland

Susan Flavin is Associate Professor of History at Trinity College Dublin, Ireland. She is the author of Consumption and Culture in Sixteenth-Century Ireland, Saffron, Stockings and Silk (2014) and the co-editor of Bristol's Trade with Ireland and the Continent 1503-1601 (2009).Charlie Taverner is Research Fellow at Trinity College Dublin, Ireland. He is the author of Street Food: Hawkers and the History of London (2023).

• Maps, Figures and Tables AbbreviationsAcknowledgments IntroductionFood histories of the early modern worldWriting Ireland’s food historyFood, culture and identityChapter 1. Bread Oatcakes and incivility Wheaten bread: status and commensality The ubiquity of bread?Chapter 2. Vegetables and fruit Lowly vegetables and unruly appetites Beans, potatoes and the politics of provision Mushrooms, herbs and moral tastes Garden rarities and the aesthetics of eatingChapter 3: Meat Meat, civility, and the colonial imagination Pork and poverty, beef and belonging Carnivorous Ireland Chapter 4: Dairy Gastro-politics and the Irish dairy Practice, provision, and social context Dairy’s changing world: fashionable farming and emerging trade Chapter 5: Fish, Fowl and Game Fish, abstinence and the religious calendar Banquets, birds and social distinction Gifting and game: ritual, honour and exchangeChapter 6: Ale and Beer Brewers, malt and regional difference Liquid bread: beer, health, and sustenance Drinking rites, sociability and conflict Thresholds of excessChapter 7: Tobacco Tobacco, trade, and habituation Caricatures of tobacco culture The social life of smoke ConclusionBibliographyIndex