Wales In The 17th Century
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Author | : Sarah Ward Clavier |
Publisher | : Boydell & Brewer |
Total Pages | : 284 |
Release | : 2021 |
Genre | : History |
ISBN | : 1783276401 |
Analyses the role of long-term continuities in the political and religious culture of Wales from the eve of the Civil War in 1640 to the Glorious Revolution of 1688 In Royalism, Religion and Revolution: Wales, 1640-1688, Sarah Ward Clavier provides a ground-breaking analysis of the role of long-term continuities in the political and religious culture of Wales from the eve of the Civil War in 1640 to the Glorious Revolution. A final chapter also extends the narrative to the Hanoverian succession. The book discusses three main themes: the importance of continuities (including concepts of Welsh history, identity and language); religious attitudes and identities; and political culture. As Ward Clavier shows, the culture of Wales in this period was not frozen but rather dynamic, one that was constantly deploying traditional cultural symbols and practices to sustain a distinctive religious and political identity against a tide of change. The book uses a wide range of primary research material: from correspondence, diaries and financial accounts, to architectural, literary and material sources, drawing on both English and Welsh language texts. As part of the 'New Regional History' this book discusses the distinctively Welsh alongside aspects common to English and, indeed, European culture, and argues that the creative construction of continuity allowed the gentry of North-East Wales to maintain and adapt their identity even in the face of rupture and crisis.
Author | : Mary-Anne Boermans |
Publisher | : Random House |
Total Pages | : 432 |
Release | : 2017-05-25 |
Genre | : Cooking |
ISBN | : 147352265X |
Mary-Anne Boermans believes passionately that traditional British food, refined over centuries, can be tastier, healthier, more exciting and easier to prepare than anything mass-produced. Moreover, by following the collective wisdom of our culinary ancestors we can both save money and drastically reduce food wastage. DEJA FOOD is a return to the food of times past. It is how we used to eat, being inventive with the less expensive cuts of meat, using richly flavoured leftovers to create stunning new dishes, making the most of seasonal ingredients served simply and deliciously in ways we have forgotten. It’s frugal, but full of flavour, deliciously different, yet proudly traditional. This delectable collection includes recipes for meat, poultry, game, offal, vegetable and fish. There are skinks, hashes, puddings and pies. Goose, shrimp, parsnips et al will be potted, stewed and fricasseed into hearty, flavourful food that stands up to the best modern recipes. And Mary-Anne will reveal the fascinating stories behind the dishes. DEJA FOOD is real food, perfected over centuries, that is just as mouth-watering today as it was then.
Author | : Patricia Crawford |
Publisher | : Routledge |
Total Pages | : 342 |
Release | : 2020-07-24 |
Genre | : Education |
ISBN | : 1000158861 |
Women's Worlds in England presents a unique collection of source materials on women's lives in sixteenth and seventeenth century England. The book introduces a wonderfully diverse group of women and a series of voices that have rarely been heard in history, from Deborah Brackley, a poor Devon servant, to Katharine Whitstone, Oliver Cromwell's sister, and Queen Anne. Drawing on unpublished, archival materials, Women's Worlds explores the everyday lives of ordinary early modern women, including their: * experiences of work, sex, marriage and motherhood * beliefs and spirituality * political activities * relationships * mental worlds In a time when few women could write, this book reveals the multitude of ways in which their voices and experiences leave traces in the written record, and deepens and challenges our understanding of womens lives in the past.
Author | : William Boyne |
Publisher | : |
Total Pages | : 1246 |
Release | : 1891 |
Genre | : Tokens |
ISBN | : |
Author | : Rebecca Herissone |
Publisher | : Boydell & Brewer Ltd |
Total Pages | : 374 |
Release | : 2013 |
Genre | : Art |
ISBN | : 1843837404 |
The first genuinely interdisciplinary study of creativity in early modern England In the seventeenth century, the concept of creativity was far removed from most of the fundamental ideas about the creative act - notions of human imagination, inspiration, originality and genius - that developed in the eighteenthand nineteenth centuries. Instead, in this period, students learned their crafts by copying and imitating past masters and did not consciously seek to break away from tradition. Most new material was made on the instructions of apatron and had to conform to external expectations; and basic tenets that we tend to take for granted-such as the primacy and individuality of the author-were apparently considered irrelevant in some contexts. The aim of this interdisciplinary collection of essays is to explore what it meant to create buildings and works of art, music and literature in seventeenth-century England and to investigate the processes by which such creations came into existence. Through a series of specific case studies, the book highlights a wide range of ideas, beliefs and approaches to creativity that existed in seventeenth-century England and places them in the context of the prevailing intellectual, social and cultural trends of the period. In so doing, it draws into focus the profound changes that were emerging in the understanding of human creativity in early modern society - transformations that would eventually lead to the development of a more recognisably modern conception of the notion of creativity. The contributors work in and across the fields of literary studies, history, musicology, history of art and history of architecture, and their work collectively explores many of the most fundamental questions about creativity posed by the early modern English 'creative arts'. REBECCA HERISSONE is Head of Music and Senior Lecturer in Musicology at the University of Manchester. ALAN HOWARD is Lecturer in Music at the University of East Anglia and Reviews Editor for Eighteenth-Century Music. Contributors: Linda Phyllis Austern, Stephanie Carter, John Cunningham, Marina Daiman, Kirsten Gibson, Raphael Hallett, Rebecca Herissone, Anne Hultzsch, Freyja Cox Jensen, Stephen Rose, Andrew R. Walkling, Amanda Eubanks Winkler, James A. Winn.
Author | : Arthur Herbert Dodd |
Publisher | : B.T. Batsford |
Total Pages | : 196 |
Release | : 1972 |
Genre | : Wales |
ISBN | : |
Describes Welsh life and customs, from the time of the earliest workers of flint tools and weapons down to the emergence of political nationalism in the nineteenth and twentieth centuries.
Author | : Maurice Ashley |
Publisher | : |
Total Pages | : 266 |
Release | : 1972 |
Genre | : |
ISBN | : |
Author | : Bobby Freeman |
Publisher | : |
Total Pages | : 0 |
Release | : 1997 |
Genre | : Cookery, Welsh |
ISBN | : 9780781805278 |
With over 260 recipes, this book is the definitive guide to Welsh food and customs through the centuries. Introductory chapters trace the evolution of important Welsh foodstuffs: cereals, cheese and butter, poultry and eggs, meat, fish, and fruits, flowers, and vegetables. Later chapters include recipes for traditional favorites like Blackberry Bread Pudding, Welsh Salt Duck, and Trout with Bacon.
Author | : David Ross |
Publisher | : Waverley Books Limited |
Total Pages | : 320 |
Release | : 2014-07 |
Genre | : Wales |
ISBN | : 9781849341790 |
This worl explains how Wales developed from its Celtic origins, through its joining the Union and its social, political and industrial development from then through to the modern age.
Author | : Carwyn Graves |
Publisher | : University of Wales Press |
Total Pages | : 246 |
Release | : 2022-05-26 |
Genre | : Cooking |
ISBN | : 191527902X |
Welsh Food Stories explores more than two thousand years of history to discover the rich but forgotten heritage of Welsh foods – from oysters to cider, salted butter to salt-marsh lamb. Despite centuries of industry, ancient traditions have survived in pockets across the country among farmers, bakers, fisherfolk, brewers and growers who are taking Welsh food back to its roots, and trailblazing truly sustainable foods as they do so. In this important book, author Carwyn Graves travels Wales to uncover the country’s traditional foods and meet the people making them today. There are the owners of a local Carmarthenshire chip shop who never forget a customer, the couple behind Anglesey’s world-renowned salt company Halen Môn, and everyone else in between – all of them have unique and compelling stories to tell about how they contribute to the past, present and future of Welsh food. This is an evocative and insightful exploration of an often overlooked national cuisine, shining a spotlight on the importance – environmentally and socially – of keeping local food production alive.