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1 year ago in Economic History , Food History By Shubham
Have academics studied the historical production and consumption of sweets, like candied fruits or marzipan, in Early Modern Europe?
My research touches on the material culture of dining. I know about the scholarship on sugar, coffee, and chocolate, but I'm unsure if the specific craft of confectionery and its consumption patterns has received similar dedicated historical attention for the 1500s and 1600s.
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By Natasha Answered 1 year ago
Absolutely. This is a vibrant niche within food history. I would recommend the work of scholars like Sandra Sherman on early English confectionery and Ken Albala on Renaissance foodways, which dedicate significant analysis to sweets. Studies often examine the blurred line between apothecary and confectioner, the production of elaborate 'subtleties' for banquets, and the role of sweets in articulating social status and health. Research sources include recipe books, household accounts, and trade regulations. From my reading, this literature shows sweets were not mere luxuries but potent symbols of knowledge, artistry, and social distinction in Early Modern Europe.Absolutely. This is a vibrant niche within food history. I would recommend the work of scholars like Sandra Sherman on early English confectionery and Ken Albala on Renaissance foodways, which dedicate significant analysis to sweets. Studies often examine the blurred line between apothecary and confectioner, the production of elaborate 'subtleties' for banquets, and the role of sweets in articulating social status and health. Research sources include recipe books, household accounts, and trade regulations. From my reading, this literature shows sweets were not mere luxuries but potent symbols of knowledge, artistry, and social distinction in Early Modern Europe.
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