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Beer was a staple of early modern diets across northern Europe and the Atlantic World. While its profound social, economic, and cultural significance is well established, little is known about the nature and quality of the drink itself, particularly its nutritional characteristics. Until now, attempts to estimate calorie and alcohol content have been monodisciplinary in approach, involving either theoretical calculations based on grain content, or a rough approximation with modern equivalents. Using sixteenth-century Ireland as a case-study, this article describes an interdisciplinary approach to the problem of early modern beer. Exploiting a rich seam of unpublished archival material, the project recreates an early modern beer, using the most appropriate ingredients, equipment, and processes possible. Scientific analysis of the finished drink offers new perspectives on beer as a dietary staple. The project is a model for integrating practical or experimental approaches into mainstream historical study, and the practice of radical interdisciplinarity. It represents the most comprehensive effort to recreate an historic beer in any context to date, bringing together historians, experimental archaeologists, agronomists, microbiologists, brewing scientists, craftworkers, farmers, and maltsters to tackle problematic questions about the past. [ABSTRACT FROM AUTHOR]

Studying the food practices of one vast and prominent Irish household reveals a complex history of consumption, status, and power in sixteenth-century Europe. This article is a close analysis of the little studied but unusually detailed household accounts of William Fitzwilliam, lord deputy of Ireland during 1572–5 and 1588–94. It first discusses how early modern historians have probed similar records and how these examples can be interpreted. The following sections examine the specific foods consumed at Dublin Castle and the high cost, distinctive rhythms, and deep symbolism of grand-scale dining at the viceroy's primary residence. This study of the everyday life of one of the most powerful officeholders in England and Ireland offers fresh perspectives on the region's political history. It also adds to the burgeoning study of Irish consumption, showing that the country was connected to continental developments. More than an Irish story, this article offers evidence of Europe-wide changes, like the elaboration of courtly cuisine and the shifting associations of foodstuffs, and how these changes were filtered through local circumstances. It suggests too how historians can make productive use of household accounts, sources well suited to comparison and combination with other disciplinary approaches. [ABSTRACT FROM AUTHOR]

This article examines the economic culture of urban food markets in early modern England. It focuses on London between 1590 and 1640 to argue that market regulation, even in fast-growing, commercializing cities, was underpinned by moralized values. It also assesses a largely untapped citywide book of fines, containing payments for regulatory offences. The first section outlines London's market system and regulation, the second looks at enforcement in practice and the third discusses the underlying values. This contributes to our understanding of day-to-day food marketing and proposes that studies of 'moral economy' should examine everyday commerce and major cities. [ABSTRACT FROM AUTHOR]