Plants as Luxury Foods

Title: Plants as Luxury Foods
Creator: Van Dyk, Garritt
Relation: A Cultural History of Plants in the Seventeenth and Eighteenth Centuries p. 51-68
Relation: A cultural history of plants 4
Relation: https://www.bloomsbury.com/au/cultural-history-of-plants-9781474273596/
Publisher: Bloomsbury
Resource Type: book chapter
Date: 2022
Description: This chapter focuses on edible luxury plants, and foodstuffs derived from them, within a European historical context. Food choices changed dramatically in the seventeenth and eighteenth centuries, as trade and exploration redefined the known universe of food and drink across Europe and in the American colonies. Some expensive foods, such as sugar and spices, lost their exclusive status when colonization and increased maritime trade made these comestibles more affordable to a wider audience as “small luxuries.” The same trade, however, also brought new plants in the form of foodstuffs and beverages which were unusual and costly.
Subject: edible luxury plants; sugar and spices; colonization; small luxuries
Identifier: http://hdl.handle.net/1959.13/1468736
Identifier: uon:48092
Identifier: ISBN:9781474273596
Language: eng