1 Introduction

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1 Introduction Notes 1 Introduction 01 A Notable Discovery of Cozenage (1591), in Leonard R. N. Ashley, ed., Elizabethan Popular Culture (Bowling Green: Bowling Green State University Popular Press, 1988), p. 44. Here and elsewhere I have modernized the spelling. 02 Craig MacAndrew and Robert B. Edgerton, Drunken Comportment: A Social Explanation (London: Nelson, 1970); see also the comments by Thomas Brennan, ‘Towards the Cultural History of Alcohol in France,’ Journal of Social History, XXIII (1989), p. 83. 03 Brennan, ‘Towards the Cultural History,’ p. 85. 04 See Edmond Faral, La vie quotidienne au temps de Saint Louis (Paris: Librairie Hachette, 1938), pp. 72–3, for an example. 05 Hastings Rashdall, The Universities of Europe in the Middle Ages (Oxford: At the Clarendon Press, 1936), III, pp. 436–7. 06 Robert C. Davis, Shipbuilders of the Venetian Arsenal: Workers and Workplace in the Preindustrial City (Baltimore: The Johns Hopkins University Press, 1991), p. 24. 07 Lorenzo de’ Medici, Selected Poems and Prose, Jon Thiem, trans. and ed. (University Park: The Pennsylvania State University Press, 1991), p. 40. 08 John Leland, John Leland’s Itinerary: Travels in Tudor England, John Chandler, ed. (Phoenix Mill: Alan Sutton, 1993), p. 514. 09 Katherine L. French, ‘Parochial Fund-Raising in Late Medieval Somerset,’ in Katherine L. French, et al., eds, The Parish in English Life, 1400–1600 (Manchester: Manchester University Press, 1997), p. 129. 10 Wendy Gibson, Women in Seventeenth-Century France (London: Macmillan, 1989), p. 8, citing Thiers, Traité des superstitions. 11 Iris Origo, The Merchant of Prato, Francesco di Marco Datini (Harmondsworth: Penguin Books, 1963), p. 48. 12 Henry Machyn, The Dairy of Henry Machyn, Citizen and Merchant-Taylor of London, From A.D. 1550 to A.D. 1563, John Gough Nichols, ed. (London: The Camden Society, 1848), p. 32. 13 Robert Ricart, The Maire of Bristowe is Kalendar, by Robert Ricart, Town Clerk of Bristol 18 Edward IV, Lucy Toulmin Smith, ed. (London: The Camden Society, 1872), p. 79. 14 Peter Clark, The English Alehouse: A Social History, 1200–1830 (London: Longman, 1983), p. 25. 15 Anna Maria Nada Patrone, Il cibo del ricco ed il cibo del povero: Contributo alla storia qualitativa dell’alimentazione: L’area pedemontana nelgi ultimi secoli del Medio Evo (Turin: Centro Studi Piemontesi, 1981), pp. 413–14. 16 Sir John Froissart, The Chronicles of England, France and Spain, Thomas Johnes, trans. (New York: E. P. Dutton, 1961), p. 461. 141 142 Notes 17 Alain Lottin, Chavatte, ouvrier lillois: Un contemporain de Louis XIV (Paris: Flammarion, 1979), p. 309. 18 Felicity Heal, Hospitality in Early Modern England (Oxford: Clarendon Press, 1990), p. 334. 19 Edward Muir, Civic Ritual in Renaissance Venice (Princeton: Princeton University Press, 1981), p. 155. 20 Gervase Rosser, ‘Going to the Fraternity Feast: Commensality and Social Relations in Late Medieval England,’ Journal of British Studies, XXXIII (1994), p. 435. 21 Felix Platter, Beloved Son Felix: The Journal of Felix Platter a Medical Student in Montpellier in the Sixteenth Century, Seán Jennett, trans. (London: Frederick Muller Limited, 1961), p. 79. 22 Piero Camporesi, Bread of Dreams: Food and Fantasy in Early Modern Europe (Chicago: The University of Chicago Press, 1989), p. 123; Camporesi argues that people could become drunk on fermented bread. 23 Quoted from W. T. Marchant, In Praise of Ale, or Songs, Ballads, Epigrams, and Anecdotes Relating to Beer, Malt, and Hops (London: George Redway, 1888), p. 403, written by Giles Warrington in 1697. 24 Sin Stigmatized (1639), quoted from Clark, The English Alehouse, p. 111. 25 A. L. Beier, Masterless Men: The Vagrancy Problem in England, 1560–1640 (London: Methuen, 1985), p. 80. 26 Quoted from Judith M. Bennett, ‘Conviviality and Charity in Medieval and Early Modern England,’ Past and Present, No. 134 (February 1992), pp. 19–20. 27 Medieval Woman’s Guide to Health: The First English Gynecological Handbook, Beryl Rowland, trans. and ed. (Kent, Ohio: The Kent State University Press, 1981). 28 Quoted from Salvatore P. Lucia, A History of Wine as Therapy (Philadelphia: J. B. Lippincott Company, 1963), p. 104. 29 Marsilio Ficino, Three Books on Life, Carol V. Kaske and John R. Clark, trans. and eds (Binghamton: Medieval and Renaissance Texts and Studies, 1989), p. 235. 30 Andrew Boorde, A Compendyous Regyment or a Dyetary of Helth, F. J. Furnivall, ed. (London: Early English Text Society, 1870), p. 254. 31 Roger Lowe, The Diary of Roger Lowe of Ashton-in-Makerfield, Lancashire, 1663–74, William L. Sachse, ed. (New Haven: Yale University Press, 1938), p. 59. 32 Benjamin Franklin, The Autobiography of Benjamin Franklin: A Genetic Text, J. A. Leo Lemay and P. M. Zall, eds (Knoxville: The University of Tennessee Press, 1981), p. 46. 33 Emmanuel Le Roy Ladurie, The Peasants of Languedoc (Urbana: University of Illinois Press, 1976), pp. 63–4; ‘Les masses profondes: La paysannerie,’ in Emmanuel Le Roy Ladurie et Michel Morineau, eds, Paysannerie et croissance (de 1450 à 1660) : Histoire économique et social de la France, Vol. I, part 2 (Paris: Presses Universitaires de France, 1977), p. 783. 34 Antonio Ivan Pini, Vite e vino nel medioevo (Bologna: Editrice CLUEB, 1989), p. 27. 35 For a similar argument, see Stevan Harrell, ‘Normal and Deviant Drinking in Rural Taiwan,’ in Arthur Kleinman and Tsung-Yi Lin, eds, Normal and Notes 143 Abnormal Behavior in Chinese Culture (Dordrecht: D. Reidel Publishing, 1981), pp. 49–59. 36 Mary Douglas, ‘A Distinctive Anthropological Perspective,’ in Mary Douglas, ed., Constructive Drinking: Perspectives on Drink from Anthropology (Cambridge: Cambridge University Press, 1987), p. 4. 37 For a dissenting view, see Robin Room, ‘Alcohol and Ethnography: A Case of Problem Deflation?’, Current Anthropology, XXV (1984), pp. 169–91. 38 Roger Dion, Histoire de la vigne et du vin en France des origines aux XIXe siècle (Paris: Flammarion, 1977), pp. 8–9. 39 Quoted from Hugh Barty-King, A Tradition of English Wine: The Story of Two Thousand Years of English Wine Made from English Grapes (Oxford: Oxford Illustrated Press, 1977), p. 40. 40 A. D. Francis, The Wine Trade (London: Adam and Charles Black, 1972), pp. 9–10. 41 Christopher Dyer, ‘English Diet in the Later Middle Ages,’ in T. H. Aston, et al., eds, Social Relations and Ideas: Essays in Honour of R. H. Hilton (Cambridge: Cambridge University Press, 1983), pp. 209–10; and the same author’s ‘Changes in Diet in the Late Middle Ages: The Case of Harvest Workers,’ Agricultural History Review, XXXVI (1988), pp. 25–6. 42 See the analysis in Clark, The English Alehouse, p. 209. 43 Dion, Histoire de la vigne et du vin, pp. 472–3. 44 John Locke, Locke’s Travels in France, 1675–1679, John Lough, ed. (Cambridge: At the University Press, 1953), p. 236. 45 Charles M. de La Roncière, ‘Alimentation et ravitaillement à Florence au XIV siècle,’ Archeologia medievale: Cultura materiale insediamenti territorio, VIII (1981), p. 185. 46 D. Eleanor Scully and Terence Scully, Early French Cookery: Sources, History, Original Recipes and Modern Adaptations (Ann Arbor: The University of Michigan Press, 1995), p. 35. I can find no information on Italian mead. 47 G. R. Gayre, Wassail! In Mazers of Mead (London: Phillimore, 1948), pp. 102–3. 48 Judith M. Bennett, Ale, Beer, and Brewsters in England: Women’s Work in a Changing World, 1300–1600 (New York: Oxford University Press, 1996). 49 Guy Bois, The Crisis of Feudalism: Economy and Society in Eastern Normandy c. 1300–1550 (Cambridge: Cambridge University Press, 1984), pp. 197–8; Marcel Lachiver, Vins, vignes et vignerons: Histoire du vignoble français (Poitiers: Fayard, 1988), p. 177: H. S. A. Fox, ‘Devon and Cornwall,’ in Edward Miller, ed., The Agrarian History of England and Wales, Volume III 1348–1500 (Cambridge: Cambridge University Press, 1991), p. 322. 50 Quoted from Xavier de Planhol and Paul Claval, An Historical Geography of France (Cambridge: Cambridge University Press, 1994), p. 217, but cervoise is incorrectly translated as ‘beer.’ Entre vous Anglais et Normands Retournez à la cervoise De quoi vous êtes tous nourris. 51 R. J. Forbes, Short History of the Art of Distillation: From the Beginnings up to the Death of Cellier Blumenthal (Leiden: E. J. Brill, 1948), pp. 91, 96, argues that spirits were popular throughout Europe before the eighteenth century, but he provides substantial evidence only for Germany. Whiskey was popular 144 Notes in Ireland by the middle of the sixteenth century, and Holland’s taste for spirits developed in the seventeenth century. See Rudi Matthee, ‘Exotic Substances: The Introduction and Global Spread of Tobacco, Coffee, Cocoa, Tea, and Distilled Liquor, Sixteenth to Eighteenth Centuries,’ in Roy Porter and Mikulás Teich, eds, Drugs and Narcotics in History (Cambridge: Cambridge University Press, 1995), p. 28. 52 Hans Medick, ‘Plebeian Culture in the Transition to Capitalism,’ in Raphael Samuel and Gareth Stedman Jones, eds, Culture, Ideology and Politics: Essays for Eric Hobsbawm (London: Routledge and Kegan Paul, 1982), p. 104. 53 The best source for these developments is Dion, Histoire de la vigne et du vin, even though it is not very accessible. I recommend Jean-Barnard Marquette, ‘La vinification dans les domaines de l’archevêque de Bordeaux à la fin du moyen âge,’ in A. Huetz de Lemps, et al., eds, Géographie historique des vigno- bles: Colloque de Bordeaux, 27–29 octobre 1977 (Paris: Editions du Centre National de la Recherche Scientifique, 1978), pp. 123–47. 54 See Elizabeth Foyster, ‘Male Honour, Social Control and Wife Beating in Late Stuart England,’ Transactions of the Royal Historical Society, Sixth Series, VI (1996), p. 217, for an example. 55 Gregory A. Austin, Alcohol in Western Society from Antiquity to 1800: A Chronological History (Santa Barbara: ABC-CLIO, 1985), p. 203; see p.
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