To everything a season? The place of seasonal foods in Tudor England
Mark Dawson
- Region:
- East Midlands
- Notice Period:
- Short (maybe less than one month's notice)
- Type:
- Hobby
- Fee:
- Paid: 50
- Category:
- History
- Updated:
- 9th November 2023
- Tagged:
- Food | History | Tudors | Food History
There is a belief nowadays that we should eat foods in season and that we once did so. The same belief existed in the 16th century. This talks looks at what eating according to the seasons meant in the 16th century to the dietary theorists of the time and examines how that actually played out in practice. I look at what foods were eaten in what seasons and finish by considering how important seasonal foods actually were in the diet of ordinary people in Tudor England.
Views: 829 | Enquiries: 3About Mark Dawson
I've been researching, writing and giving talks about the history of food and drink for the last 20 years. I gained a PhD from Nottingham University in 2007 for my study of food and drink in a gentry household in the 16th century. Since then I've conducted extensive research into food and drink in Derbyshire and Nottinghamshire in the 16th and 17th centuries and done some studies of individual foods - sheep's milk cheese, oatcakes and Henderson's Relish. I'm part of the organising committee for the Leeds Symposium on Food History and Traditions, regularly speaking at our annual conference or symposium as well as chairing sessions and writing and editing volumes of papers.
I'm used to giving talks to a wide variety of audiences - both national and local history societies and more general groups such as U3A, Probus and WI. Everything I talk about is thoroughly researched, but the aim is to entertain rather than just to lecture.
All talks are 45 minutes to 1 hour and illustrated by Powerpoint slides. I'm also happy to deliver all talks either in person or over Zoom.
I charge a flat £50 that includes travelling expenses if within Derbyshire, Nottinghamshire & South Yorkshire.
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