Sugar and Spice – Grocers and Groceries in Provincial England, 1650-1830

grocersengland Consumers in eighteenth-century England were firmly embedded in an expanding world of goods, one that incorporated a range of novel foods (tobacco, chocolate, coffee, and tea) and new supplies of more established commodities, including sugar, spices, and dried fruits. Much has been written about the attraction of these goods, which went from being novelties or expensive luxuries in the mid-seventeenth century to central elements of the British diet a century or so later. They have been linked to the rise of Britain as a commercial and imperial power, whilst their consumption is seen as transforming many aspects of British society and culture, from mealtimes to gender identity. Despite this huge significance to ideas of consumer change, we know remarkably little about the everyday processes through which groceries were sold, bought, and consumed.

In tracing the lines of supply that carried groceries from merchants to consumers, Sugar and Spice reveals how changes in retailing and shopping were central to the broader transformation of consumption and consumer practices, but also questions established ideas about the motivations underpinning consumer choices. It demonstrates the dynamic nature of eighteenth-century retailing; the importance of advertisements in promoting sales and shaping consumer perceptions, and the role of groceries in making shopping an everyday activity. At the same time, it shows how both retailers and their customers were influenced by the practicalities and pleasures of consumption. They were active agents in consumer change, shaping their own practices rather than caught up in a single socially-inclusive cultural project such as politeness or respectability.

Order the book
Food 2.0 LAB in association with Amazon

Books by the same author –

                       

Bookmarquez le permalien.

FOOD 2.0 LAB : Articles récents

Les commentaires sont clos.

Bulletproof Coffee : comment mettre du beurre dans son café

Légumineuses (1): approche communicationnelle de l’année internationale 2016

Urbainculteurs (1) : avez-vous votre “permis de végétaliser” ?

Cuisine de l’été – Manger des huîtres ? Petite leçon d’écologie

Le Kebab, ce plat européen qui nous rassemble

Découvrez la « soupe à tout » : une interview de Christophe Lavelle

Into the Wild: la cuisine du (gros) gibier

Les ciseaux génétiques CRISPR/Cas9 tranchent dans la filière viande

Figures du Chef Cuisinier : l’éventail des possibles

Cuisine de l’été – Amertume du concombre. Petite leçon de physiologie végétale.