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Alisha Rankin - One of the best experts on this subject based on the ideXlab platform.
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Book Review: Food in early modern England: phases, Fads, fashions, 1500–1760
Medical History, 2020Co-Authors: Alisha RankinAbstract:Food in early modern England is a nuanced and exhaustive study of Food habits and changes in Food consumption in England between 1500–1750. Drawing on an array of sources that includes Food writers, probate records, diaries, cookery books, literary figures, and household management and husbandry guides, Thirsk focuses on the meticulous detail of what, exactly, the English ate and drank in this period. Thirsk's aims are threefold: to acquaint the reader with the diversity of Foods in early modern England and thereby counter the idea that earlier diets were monotonous; to demonstrate regional and class variation in Foods eaten; and to present both early modern Food Fads and gradual overall changes to England's diet. Throughout the book, she makes an effort to give all of these subjects considerable weight. Thus Food in early modern England is structured both chronologically and topically. The first seven chapters present gradual trends in Food use in fifty-year periods from 1500–1760. Chapter 8 focuses on regional and social patterns of diet, and Chapter 9 gives a “closer look” at a number of different Food types: bread, meat, fowl and eggs, fish, dairy Foods, vegetables and herbs, fruit, drinks, and condiments and spices. Thirsk argues that the English diet was far from monotonous even at the beginning of the period under consideration, but she also presents a lucid story of England's gradual inundation with new Foods. This transition happened relatively quickly in London and other busy ports and far more slowly in rural, inland regions, but the steady influx of new Foodstuffs spread widely. Traders’ importation of foreign Foods is only part of the story: travellers also introduced unfamiliar eating habits to England, such as the Italian fashion of dressing salad leaves with olive oil and vinegar. Many new trends made use of existing resources. Butter and cheese, for example, were not eaten widely in England until travellers observed their ubiquity in Germany and the Low Countries. Gardening became a fad in aristocratic circles in the sixteenth century, leading to the cultivation of both foreign and domestic fruits and vegetables such as strawberries, cucumbers, radishes, and sweet cherries. These trends were most obvious in London and among the gentry, but Thirsk provides evidence of a slow trickle out to the countryside and down to the lower classes. Aside from the introduction of new Foods, Thirsk points out other developments that changed the English diet. Frequent cycles of poor harvests from the late sixteenth century prompted a continual search for famine Foods, eventually encouraging the cultivation of the potato, while the English Civil War spurred on the dairy industry after butter and cheese became indispensable soldiers’ Foods. New pickling methods drastically improved the ability to preserve Foods, and the addition of chimneys to houses changed the way it was cooked. Commercialization, moreover, began to alter approaches towards gardening and animal husbandry: London Foodmongers’ reliance on hothouse vegetables and stall-fattened animals drew criticism in the eighteenth century, reminiscent of similar protests in our time. Food in early modern England is a nuanced and thorough book, and it presents the reader with a gold mine of information. Occasionally one can get lost in this barrage of data, but Thirsk provides enough anecdotes to keep the narrative moving along. Among her most effective themes is her evocation of a lost world of taste. Strong salad leaves, rye pastry, distilled herbal essences, and barberries are among the once-prevalent flavours that have slipped away, and a sense of nostalgia for these vanished Foods pervades the book. The paucity of sources on rural and lower-class people forces Thirsk to devote the most space to Food patterns in London and among the gentry, but she recognizes this problem and offsets it with details about the habits of “ordinary folk” whenever possible (although finicky readers might question her vague use of the term). Occasionally the book suffers from repetition: in particular, the last two chapters recapitulate a number of details mentioned earlier. Historians of medicine, moreover, might wish to see the relationship between Food and medicine teased out a bit more. These minor points aside, Food in early modern England is an informative and impressive book, and it convincingly demonstrates that the early modern diet was at least as diverse as our own.
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book review Food in early modern england phases Fads fashions 1500 1760
Medical History, 2008Co-Authors: Alisha RankinAbstract:Food in early modern England is a nuanced and exhaustive study of Food habits and changes in Food consumption in England between 1500–1750. Drawing on an array of sources that includes Food writers, probate records, diaries, cookery books, literary figures, and household management and husbandry guides, Thirsk focuses on the meticulous detail of what, exactly, the English ate and drank in this period. Thirsk's aims are threefold: to acquaint the reader with the diversity of Foods in early modern England and thereby counter the idea that earlier diets were monotonous; to demonstrate regional and class variation in Foods eaten; and to present both early modern Food Fads and gradual overall changes to England's diet. Throughout the book, she makes an effort to give all of these subjects considerable weight. Thus Food in early modern England is structured both chronologically and topically. The first seven chapters present gradual trends in Food use in fifty-year periods from 1500–1760. Chapter 8 focuses on regional and social patterns of diet, and Chapter 9 gives a “closer look” at a number of different Food types: bread, meat, fowl and eggs, fish, dairy Foods, vegetables and herbs, fruit, drinks, and condiments and spices. Thirsk argues that the English diet was far from monotonous even at the beginning of the period under consideration, but she also presents a lucid story of England's gradual inundation with new Foods. This transition happened relatively quickly in London and other busy ports and far more slowly in rural, inland regions, but the steady influx of new Foodstuffs spread widely. Traders’ importation of foreign Foods is only part of the story: travellers also introduced unfamiliar eating habits to England, such as the Italian fashion of dressing salad leaves with olive oil and vinegar. Many new trends made use of existing resources. Butter and cheese, for example, were not eaten widely in England until travellers observed their ubiquity in Germany and the Low Countries. Gardening became a fad in aristocratic circles in the sixteenth century, leading to the cultivation of both foreign and domestic fruits and vegetables such as strawberries, cucumbers, radishes, and sweet cherries. These trends were most obvious in London and among the gentry, but Thirsk provides evidence of a slow trickle out to the countryside and down to the lower classes. Aside from the introduction of new Foods, Thirsk points out other developments that changed the English diet. Frequent cycles of poor harvests from the late sixteenth century prompted a continual search for famine Foods, eventually encouraging the cultivation of the potato, while the English Civil War spurred on the dairy industry after butter and cheese became indispensable soldiers’ Foods. New pickling methods drastically improved the ability to preserve Foods, and the addition of chimneys to houses changed the way it was cooked. Commercialization, moreover, began to alter approaches towards gardening and animal husbandry: London Foodmongers’ reliance on hothouse vegetables and stall-fattened animals drew criticism in the eighteenth century, reminiscent of similar protests in our time. Food in early modern England is a nuanced and thorough book, and it presents the reader with a gold mine of information. Occasionally one can get lost in this barrage of data, but Thirsk provides enough anecdotes to keep the narrative moving along. Among her most effective themes is her evocation of a lost world of taste. Strong salad leaves, rye pastry, distilled herbal essences, and barberries are among the once-prevalent flavours that have slipped away, and a sense of nostalgia for these vanished Foods pervades the book. The paucity of sources on rural and lower-class people forces Thirsk to devote the most space to Food patterns in London and among the gentry, but she recognizes this problem and offsets it with details about the habits of “ordinary folk” whenever possible (although finicky readers might question her vague use of the term). Occasionally the book suffers from repetition: in particular, the last two chapters recapitulate a number of details mentioned earlier. Historians of medicine, moreover, might wish to see the relationship between Food and medicine teased out a bit more. These minor points aside, Food in early modern England is an informative and impressive book, and it convincingly demonstrates that the early modern diet was at least as diverse as our own.
Mehul Kaliya - One of the best experts on this subject based on the ideXlab platform.
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Dietary Practices & Food Fads Among Adolescent Girls
2020Co-Authors: Nirmika Patel, Rutul Patel, Mehul KaliyaAbstract:Adolescent is a period of rapid growth in which optimal nutrition practice play a critical role.Calorie deficient Food intake and wrong dietary belief may play an important part in determining the nutritional profile of adolescents and having long term varied consequences. To find out about dietary intake pattern & to know regarding myths & Fads regarding Foods, a cross sectional study was conducted among 400 school going adolescent girls of rural and urban area in Jamnagar district. Data related to dietary intake, eating pattern, belief, myths and Fads relating to Food were collected. A vast majority of respondents are consuming two major meals in the day. More than 60% of girls have misbelieves regarding hot Foods & cold Foods and avoidance of various Food items during menstruations is higher among all classes. The intake of fast Food items is quite frequent. 81.5% often go to restaurant.
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dietary practices Food Fads among adolescent girls
2013Co-Authors: Nirmika Patel, Rutul Patel, Mehul KaliyaAbstract:Adolescent is a period of rapid growth in which optimal nutrition practice play a critical role.Calorie deficient Food intake and wrong dietary belief may play an important part in determining the nutritional profile of adolescents and having long term varied consequences. To find out about dietary intake pattern & to know regarding myths & Fads regarding Foods, a cross sectional study was conducted among 400 school going adolescent girls of rural and urban area in Jamnagar district. Data related to dietary intake, eating pattern, belief, myths and Fads relating to Food were collected. A vast majority of respondents are consuming two major meals in the day. More than 60% of girls have misbelieves regarding hot Foods & cold Foods and avoidance of various Food items during menstruations is higher among all classes. The intake of fast Food items is quite frequent. 81.5% often go to restaurant.
Stuart L. Einfeld - One of the best experts on this subject based on the ideXlab platform.
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Behavioral aspects of Angelman syndrome: A case control study
American Journal of Medical Genetics Part A, 2020Co-Authors: Raymond J. Berry, Robert P. Leitner, Adam R. Clarke, Stuart L. EinfeldAbstract:Angelman syndrome (AS) is a rare congenital disorder characterized by impairments in intellectual, neurological and motor functioning and a postulated behavioral profile. This study compared behavioral characteristics of 62 individuals with genetically confirmed AS and 29 individuals with presumed AS from clinical features, with a control group of young persons with intellectual disability (ID) derived from an Australian epidemiological register. Twelve behavioral items from the developmental behavior checklist (DBC) were used for this comparison. The groups were matched for chronological age, gender, and level of ID. In the AS group, significant differences were found for 10 behaviors, with poor attention span and impulsivity being less common, and overactivity/restlessness, chewing or mouthing objects, eating non-Food items, gorging Food, Food Fads, fascination for water, hand flapping and sleep disturbance being more common. Interestingly, there was no difference in prevalence of unprovoked laughter. Comparison of the results of the genetically confirmed with the genetically unconfirmed AS cases showed no significant differences between individual behavior prevalence. These findings show that a “behavioral phenotype” of AS can be distinguished from others of similar level of ID, but it is different from that hitherto published. Abnormal Food related behaviors, hyperactivity, fascination for water, hand flapping, and sleep disturbance should be included in a “behavioral phenotype” for AS. Apart from hyperactivity, “ADHD-type” behaviors are not more characteristic of AS than in ID generally. Therefore, the Consensus Criteria for the diagnosis of AS need to be reviewed. © 2004 Wiley-Liss, Inc.
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Behavioral aspects of Angelman syndrome: a case control study.
American journal of medical genetics. Part A, 2005Co-Authors: Raymond J Barry, Raymond J. Berry, Robert P. Leitner, Adam R. Clarke, Stuart L. EinfeldAbstract:Angelman syndrome (AS) is a rare congenital disorder characterized by impairments in intellectual, neurological and motor functioning and a postulated behavioral profile. This study compared behavioral characteristics of 62 individuals with genetically confirmed AS and 29 individuals with presumed AS from clinical features, with a control group of young persons with intellectual disability (ID) derived from an Australian epidemiological register. Twelve behavioral items from the developmental behavior checklist (DBC) were used for this comparison. The groups were matched for chronological age, gender, and level of ID. In the AS group, significant differences were found for 10 behaviors, with poor attention span and impulsivity being less common, and overactivity/restlessness, chewing or mouthing objects, eating non-Food items, gorging Food, Food Fads, fascination for water, hand flapping and sleep disturbance being more common. Interestingly, there was no difference in prevalence of unprovoked laughter. Comparison of the results of the genetically confirmed with the genetically unconfirmed AS cases showed no significant differences between individual behavior prevalence. These findings show that a "behavioral phenotype" of AS can be distinguished from others of similar level of ID, but it is different from that hitherto published. Abnormal Food related behaviors, hyperactivity, fascination for water, hand flapping, and sleep disturbance should be included in a "behavioral phenotype" for AS. Apart from hyperactivity, "ADHD-type" behaviors are not more characteristic of AS than in ID generally. Therefore, the Consensus Criteria for the diagnosis of AS need to be reviewed.
David Neary - One of the best experts on this subject based on the ideXlab platform.
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Distinct behavioural profiles in frontotemporal dementia and semantic dementia
Journal of Neurology Neurosurgery and Psychiatry, 2001Co-Authors: Julie S. Snowden, D Bathgate, Anoop Varma, A Blackshaw, Z C Gibbons, David NearyAbstract:OBJECTIVE To test predictions that frontotemporal dementia and semantic dementia give rise to distinct patterns of behavioural change. METHODS An informant based semistructured behavioural interview, covering the domains of basic and social emotions, social and personal behaviour, sensory behaviour, eating and oral behaviour, repetitive behaviours, rituals, and compulsions, was administered to carers of 41 patients with semantic dementia and with apathetic (FTD-A) and disinhibited (FTD-D) forms of frontotemporal dementia. RESULTS Consistent with prediction, emotional changes differentiated FTD from semantic dementia. Whereas lack of emotional response was pervasive in FTD, it was more selective in semantic dementia, affecting particularly the capacity to show fear. Social avoidance occurred more often in FTD and social seeking in semantic dementia. Patients with FTD showed reduced response to pain, whereas patients with semantic dementia more often showed exaggerated reactions to sensory stimuli. Gluttony and indiscriminate eating were characteristic of FTD, whereas patients with semantic dementia were more likely to exhibit Food Fads. Hyperorality, involving inedible objects, was unrelated to gluttony, indicating different underlying mechanisms. Repetitive behaviours were common in both FTD and semantic dementia, but had a more compulsive quality in semantic dementia. Behavioural differences were greater between semantic dementia and FTD-A than FTD-D. A logistic regression analysis indicated that emotional and repetitive, compulsive behaviours discriminated FTD from semantic dementia with 97% accuracy. CONCLUSION The findings confirm predictions regarding behavioural differences in frontotemporal and semantic dementia and point to differential roles of the frontal and temporal lobes in affect, social functioning, eating, and compulsive behaviour.
Nirmika Patel - One of the best experts on this subject based on the ideXlab platform.
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Dietary Practices & Food Fads Among Adolescent Girls
2020Co-Authors: Nirmika Patel, Rutul Patel, Mehul KaliyaAbstract:Adolescent is a period of rapid growth in which optimal nutrition practice play a critical role.Calorie deficient Food intake and wrong dietary belief may play an important part in determining the nutritional profile of adolescents and having long term varied consequences. To find out about dietary intake pattern & to know regarding myths & Fads regarding Foods, a cross sectional study was conducted among 400 school going adolescent girls of rural and urban area in Jamnagar district. Data related to dietary intake, eating pattern, belief, myths and Fads relating to Food were collected. A vast majority of respondents are consuming two major meals in the day. More than 60% of girls have misbelieves regarding hot Foods & cold Foods and avoidance of various Food items during menstruations is higher among all classes. The intake of fast Food items is quite frequent. 81.5% often go to restaurant.
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dietary practices Food Fads among adolescent girls
2013Co-Authors: Nirmika Patel, Rutul Patel, Mehul KaliyaAbstract:Adolescent is a period of rapid growth in which optimal nutrition practice play a critical role.Calorie deficient Food intake and wrong dietary belief may play an important part in determining the nutritional profile of adolescents and having long term varied consequences. To find out about dietary intake pattern & to know regarding myths & Fads regarding Foods, a cross sectional study was conducted among 400 school going adolescent girls of rural and urban area in Jamnagar district. Data related to dietary intake, eating pattern, belief, myths and Fads relating to Food were collected. A vast majority of respondents are consuming two major meals in the day. More than 60% of girls have misbelieves regarding hot Foods & cold Foods and avoidance of various Food items during menstruations is higher among all classes. The intake of fast Food items is quite frequent. 81.5% often go to restaurant.