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Food was very different during the Enlightenment then it is now. For example, Meat  made up a large portion of the diets of residents of eighteenth century England.  cheese was very popular, having over 40 different varieties.  Bread was thought to contain bone fragments. Even hot foods were only served when people were visiting, and regularly people often ate cold meat.  Also people in Europe were afraid of uncooked fruits. They thought that it would give them indigestion or the plaque. By Logan w

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Food In the Enlightenment- Nandini Kondra 

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Food In the Enlightenment- Nandini Kondra 

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Food was way different in 1700’s than now. Now at days, we eat a healthy balance of vegetables, meat, proteins, and ingredients to help our body. In the 1700’s, meat made up a large portion of what they ate. If you ate meat, that usually meant that you were of a high status.

Funny enough, people in Europe were afraid of uncooked fruits. They thought that it would give them indigestion or even worse.. the plague. Citrus fruits would become important to the Navy of England. They usually prepared vegetables with a butter/flour mix. Vegetables were also considered as a higher status food.

Here are some other foods that people ate in the 1700’s:

-Cheese

-Sugar

-Bread

-Milk

-Tea

-Coffee

-Desert

-Soup

-Syllabub

-Gruel

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Meat  : made up a large portion of the diets of residents of eighteenth-century England.   For example, “a meal served to Queen Anne in 1705 - selections included were Oleo, Pigeons, Sirloin of Beef rost, Venison, Chyne of Mutton, Turkey, Snipes, Ducks, Partridge”

* Meat was hardly restricted for people of the upper class

* meat was considered to be a symbol to show high social status

* “If a person could serve venison, it meant that he/she was the owner of a vast property, or knew someone who was “

* the English were good at cooking only meat and didn’t seem to be good at other areas of cooking such as cooking fruit and vegetables

Fruit and Vegetables : Not many people would eat fruit and only very few people would such as wealthy people could have the access to fruit

* people thought that eating uncooked fruit was bad and give them the plague

* blackberries were marketed as colored dyes navy blue and indigo

* sometimes  vendors used saliva as a cleanser

Cheese:

There were many types of different cheeses available the minimum of different kinds of cheese was 40 that was documented

Sugar : most people consumed at least 4 kilograms each year

Bread : a big key element in British bread was alum and it made bread look bigger

Milk: if the milk will not water down it was probably sour

Coffee: coffee was very popular in London than any other place. Coffee was thought to increase the energy of men

Dessert: it was often served with wine at dinner

* pudding was the most popular it was usually cooked along side meat

* the British thought that chocolate worked as a fertility drug for women

Soup: there was white soup and pease soup the white soup was sometimes thickened with rice and the white soup contained “veal stock, cream and almonds”

Syllabub: it was a popular drink that contained “cider or wine sweetened and flavoured with nutmeg, milk and then cream”

Gruel: it was a British dish that was boiled oatmeal and had a bit of butter “Interestingly, it also often contained alcoholic beverages, especially wine” it was popular for the evening because it helped “compensate for the lack of central heating in drafty houses”

By anagely and Ashley

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Chandra Nerella

-People where cooked foods by frying, roasting, baking, grilling, and boiling just like how we do now. In that time period there were a lot of meat with some corns, beans, vegetables,fruits, and many baked goods.

-The diet of the enslaved food and the middle class or wealthy were different.

-There were same food for the social classes but the flavors varied.

-In that time period they mostly use to eat and include pork as a main food.

- The main meal eaten during that time was dinner, they enjoyed in the early afternoon.

- Food effected from the enlightenment is still how many of us cook today. The way we eat, the way it is cooked and how we dine on.

- Milk: People tired to drink milk to survive when other foods became scarce.
Link: http://che.umbc.edu/londontown/cookbook/what.html#:~:text=They%20cooked%20foods%20by%20frying,fruits%2C%20and%20numerous%20baked%20goods.

https://www.gardinermuseum.on.ca/event/savour/#:~:text=Food%20and%20dining%20were%20transformed,the%20French%20Revolution%20in%201789.

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TYPES OF FOOD IN THE 1700s.                                       By, Dom, Ryan,Daniel

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TYPES OF FOOD IN THE 1700s.                                       By, Dom, Ryan,Daniel

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-meat made up most of diets of englands people in the 1800’s
Examples include oleo, sirloin, pidgins and beef roasts

-the British feared uncooked fruit, they thought it would cause health problems or the plage. Citrus fruits where very important to ships because they prevented scurvey some vendors had very dirty fruits and they used saliva to clean them.
Examples include:potato’s,lemons, carrots, oranges,ect

Cheese
-there where 40 new cheeses in the in the 1700s
There are also resapes for cheddar cheese

Tea
-in the 1700s tea was the national drink it was so accspensive that it could cost 50$ per pound old tea was dried and sold again by vendors.

Soup
-one type os soup was white soup it contained veal,cream, and almonds with the occsonal rice or bread crumbs

Gruel
- a very common dish in the the 18th century was composed of boiled oatmeal … with butter it also contains alcoholic beverages. This dish was popular because it was easy to make with limited ingreadents

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Nick & giselle

Meat
Oleo, Pigeons, Sirloin of Beef roast, Venison, Chyne of Mutton, Turkey, Snipes, Ducks, Partridge.   The consumption of meat was hardly restricted to the upper classes, however: while Queen Anne was feasting on the aforementioned foods, her servants had two kinds of meat per person

Fruit and vegetables

In the 1700s the British feared uncooked fruit; they thought it would give the person who consumed it indigestion

Cheese
Many types of English cheese became available during this time period

Sugar
In the 1790s, the typical English individual consumed about four kilograms of each year.

Bread
At one point, eighteenth-century English bread was thought to contain bone fragments! A key element of bread in eighteenth-century British bread was alum, which is a bleaching ingredient that also makes bread look bigger

Milk
A general eighteenth-century England rule for milk: if it was not watered, it was probably sour. However, it was probably digestible if taken from the cow itself immediately before consumption

Tea
In England during the 1700s tea was the National drink

Coffee
In the eighteenth century coffee was more popular in London than any other global location. Coffee was also thought to increase the reproductive capabilities of men.

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If you lived in France the food had to be prepared from scratch. Nothing was frozen or came ready. For example you needed to grow wheat then grind it in order to make flour. The oven that they used to cook was fire-fueled. In England, meat was used a lot. It was the largest portion of the diets.The had 9 options to choose from. In the upper class meat was hardly restricted. The servants of Queen Anne had 2 kinds or meat per person. When George ate  he had 9 different options of meat but he also had vegetables. Meat was a symbol of the highest social status.In 1748 a Swedish tourists stated that the English could meat because everything else weren’t cooked well. Cold food was often served because hot was served when guest went over. A doctor said that the meat smelt bad  and the quality of the meat was bound to be coarse and inferior.  Fruits weren’t common to had then only a minuscule group of wealthy people had access to them. Blackberries were bought back then to dye clothing. Citrus fruit was important back then because it helped to fix the amount of lemon juice that was given t the sailors. Vegetable were prepared with some sort of flour mixture. There was a Minimum of 40 types of cheese. In 1790 the English got about 4 kilograms of sugar a year. The milk needed to be watered so it wont be sour  It was illegal to dried, rolled and re-sell tea. The tea was also very expensive, around 16s-50s per lb. The most popular location for coffee was in London. After dinner they would serve desserts with wine. The most popular dessert was pudding. The soup they made was often thickened with rice or white breadcrumbs. Syllabub was the most popular drink they had that contained a couple other things in it. Gruel was a dish that was from boiled oatmeal and a bit of butter.  But it had some sort or alcohol in it.

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Types of food in the 18th century ( Lily H, Maya W)

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Types of food in the 18th century ( Lily H, Maya W)

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- There were many foods from the 18th century that we still have today. For example meat, artichokes, chicken, etc. the most popular dishes during this time were pork, beef, lamb, fish, shellfish, chicken, corn, beans and vegetables, fruits, and numerous backed goods. The greatest luxury was to have plenty of vegetables well served up.

- cheese was very popular with the 40 different varieties
- bread was thought to contain bone fragments
- the key element to the bread was alum, which made the bread look bigger
- tea was the national drink. It was expensive and the used tea leaves would be resold by servants which was illegal
- dessert was often served free dinner. It mainly was pudding which contains flower, eggs, butter, sugar, raisins, suet, and marrow
- soup was served mainly during the cold months of the year.
- white soup contained weal stock, cream and almonds, and was thickened with rice or white bread crumbs

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Brooke and Rio- Food in the Enlightment 

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Brooke and Rio- Food in the Enlightment 

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Durning the Enlightenment in England, meat made up most of peoples diets. Most of this meat consisted of pigeons, sirloin, Turkey, mutton, and ducks. During the 1700s meat was a symbol of the highest social status. Most people would eat hot home made meals when they had guests . But most evening that would eat meals containing cold meats, sweets, fruits, and wine. The caliber of food became poor as meat grew in popularity. A lot of the times meat became course and inferior because of the long and harsh trips from the farm it was produced to cities. Not many people had fruits in their main diet. Only people of higher class had fruits. Many English people had access to cheese during this time. In this time period there were only 40 types of English cheese. The average English individual consumed about 4 kilograms of sugar a year. Milk had to be watered down because if not it would be sour. In the 1800s coffee was the most popular in London than any other place globally. Tea was the national drink. For dessert pudding was the most popular. At this time chocolate was a novelty. White, veal stock, cream, and almond was the types of soup that was eaten. These soups where usually thickened with rice or breadcrumbs. Gruel was a common English dish made from boiled oatmeal and a little butter. This dish was served with evening meals.

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Sid P  Kyle K
-Leader John Brown he views only two diseases sthenic=strong. Asthenic=weak

-Believes that there is only two treatments which include alcohol and opium.

-Debates took place between his followers, Brunonians, and orthodox Cullenians. While controversy spread between medical centers of Europe.

-Samuel Hahnemann the creator of homeopathy (medicine drugs) effects the disease being treated.

-In the 18th century, doctors were the leaders of surgery (practice of medicine to treat injuries) and obstetrics (surgery for when women gets pregnant)

-Rene Leanne created the stethoscope (The device that can detect heart beats)

-Vaccination was created for curing Smallpox.

-Public health and hygiene were improving in the hospitals as well.

- There was a rise of scientific medicine in the 19th century.

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Even in the 18th century the search for a simple way of healing the sick continued. In Edinburgh the writer and lecturer John Brown expounded his view that there were only two diseases, sthenic (strong) and asthenic (weak), and two treatments, stimulant and sedative; his chief remedies were alcohol and opium. Lively and heated debates took place between his followers, the Brunonians, and the more orthodox Cullenians (followers of William Cullen, a professor of medicine at Glasgow), and the controversy spread to the medical centres of Europe.

At the opposite end of the scale, at least in regard to dosage, was Samuel Hahnemann, of Leipzig, the originator of homeopathy, a system of treatment involving the administration of minute doses of drugs whose effects resemble the effects of the disease being treated. His ideas had a salutary effect upon medical thought at a time when prescriptions were lengthy and doses were large, and his system has had many followers.

By the 18th century the medical school at Leiden had grown to rival that of Padua, and many students were attracted there from abroad. Among them was John Monro, an army surgeon, who resolved that his native city of Edinburgh should have a similar medical school. He specially educated his son Alexander with a view to having him appointed professor of anatomy, and the bold plan was successful. Alexander Monro studied at Leiden under Hermann Boerhaave, the central figure of European medicine and the greatest clinical teacher of his time. Subsequently, three generations of the Monro family taught anatomy at Edinburgh over a continuous period of 126 years. Medical education was increasingly incorporated into the universities of Europe, and Edinburgh became the leading academic centre for medicine in Britain.

In 18th-century London, Scottish doctors were the leaders in surgery and obstetrics. The noted teacher John Hunter conducted extensive researches in comparative anatomy and physiology, founded surgical pathology, and raised surgery to the level of a respectable branch of science. His brother William Hunter, an eminent teacher of anatomy, became famous as an obstetrician. Male doctors were now attending women in childbirth, and the leading obstetrician in London was William Smellie. His well-known Treatise on the Theory and Practice of Midwifery, published in three volumes in 1752-64, contained the first systematic discussion on the safe use of obstetrical forceps, which have since saved countless lives. Smellie placed midwifery on a sound scientific footing and helped to establish obstetrics as a recognized medical discipline.

The science of modern pathology also had its beginnings in this century. Giovanni Battista Morgagni, of Padua, in 1761 published his massive work De Sedibus et Causis Morborum (The Seats and Causes of Diseases Investigated by Anatomy), a description of the appearances found by postmortem examination of almost 700 cases, in which he attempted to correlate the findings after death with the clinical picture in life.

On the basis of work begun in the 18th century, René Laënnec, a native of Brittany, who practiced medicine in Paris, invented a simple stethoscope, or cylindre, as it was originally called. In 1819 he wrote a treatise, De l'auscultation médiate ("On Mediate Auscultation"), describing many of the curious sounds in the heart and lungs that are revealed by the instrument. Meanwhile, a Viennese physician, Leopold Auenbrugger, discovered another method of investigating diseases of the chest, that of percussion. The son of an innkeeper, he is said to have conceived the idea of tapping with the fingers when he recalled that he had used this method to gauge the level of the fluid contents of his father's casks.

One highly significant medical advance, late in the century, was vaccination. Smallpox, disfiguring and often fatal, was widely prevalent. Inoculation, which had been practiced in the East, was popularized in England in 1721-22 by Lady Mary Wortley Montagu, who is best known for her letters. She observed the practice in Turkey, where it produced a mild form of the disease, thus securing immunity although not without danger. The next step was taken by Edward Jenner, a country practitioner who had been a pupil of John Hunter. In 1796 Jenner began inoculations with material from cowpox (the bovine form of the disease). When he later inoculated the same subject with smallpox, the disease did not appear. This procedure-vaccination-has been responsible for eradicating the disease.

Public health and hygiene were receiving more attention during the 18th century. Population statistics began to be kept, and suggestions arose concerning health legislation. Hospitals were established for a variety of purposes. In Paris, Philippe Pinel initiated bold reforms in the care of the mentally ill, releasing them from their chains and discarding the long-held notion that insanity was caused by demon possession.

Conditions improved for sailors and soldiers as well. James Lind, a British naval surgeon from Edinburgh, recommended fresh fruits and citrus juices to prevent scurvy, a remedy discovered by the Dutch in the 16th century. When the British navy adopted Lind's advice-decades later-this deficiency disease was eliminated. In 1752 a Scotsman, John Pringle, published his classic Observations on the Diseases of the Army, which contained numerous recommendations for the health and comfort of the troops. Serving with the British forces during the War of the Austrian Succession, he suggested in 1743 that military hospitals on both sides should be regarded as sanctuaries; this plan eventually led to the establishment of the Red Cross organization in 1864.

Two pseudoscientific doctrines relating to medicine emerged from Vienna in the latter part of the century and attained wide notoriety. Mesmerism, a belief in "animal magnetism" sponsored by Franz Anton Mesmer, probably owed any therapeutic value it had to suggestions given while the patient was under hypnosis. Phrenology, propounded by Franz Joseph Gall, held that the contours of the skull are a guide to an individual's mental faculties and character traits; this theory remained popular throughout the 19th century.

At the same time, sound scientific thinking was making steady progress, and advances in physics, chemistry, and the biological sciences were converging to form a rational scientific basis for every branch of clinical medicine. New knowledge disseminated throughout Europe and traveled across the sea, where centres of medical excellence were being established in America.

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History of medicine - 18th Century, Advancements, Practices

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History of medicine - 18th Century, Advancements, Practices: Even in the 18th century the search for a simple way of healing the sick continued. In Edinburgh the writer and lecturer John Brown expounded his view that there were only two diseases, sthenic (strong) and asthenic (weak), and two treatments, stimulant and sedative; his chief remedies were alcohol and opium.

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Types of food in the 1700      Ava Citron, Mia Pena 

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Types of food in the 1700      Ava Citron, Mia Pena 

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-meat made up a large portion of diets of residents.
- a meal served to Queen Anne in 1705, Oleo, Pigeoms, Sirloin of Beef roast, Venison, chyme of mutton, turkey , snipes , ducks, partridge.
-During 1700 version was the meat which was a symbol of the highest social status, if someone capfuls serve this meat it meant they were the owner of a vast property.

-hot foods were only served when people were visiting, and regularly people often ate cold meat
-the caliber of food became poor during the 1700 in England
-due t urbanization, large quantities f meat had to be transported from the farms to the citizens.
-not many people In the 1800 had fruit at all, more wealthy people had access to fruit
- in the 1700 the British feared uncooked fruit, they thought it gives indigestion or even the plague
-blackberries were used to dye clothes like navy blue and indigo
- 40 kinds of cheese have been created
-

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Medicine in the 18th century
~ John Brown viewed that there were only two diseases, sthenic (strong) and asthenic (weak)
~remedies were alcohol and opiem.
~was Samuel Hahnemann, of Leipzig, the originator of homeopathy(oil), a system of medicine involving the title doses of drugs.
~prescriptions were long and doses were large, and his system has had many followers.

~ Alexander Monroe studied at Leiden under Hermann Boerhaave, the central figure of European medicine.
~Scottish doctors were the leaders in surgery
~William Smellie. Publishes Treatise on the Theory and Practice of Midwifery, in three volumes in 1752–64.
~Public health and hygiene were receiving more attention during the 18th century.

Physiology

~ The human body was by then fully known.due to new methods of microscopy and of injections.
~physiological was growing fast mostly in Germany.
~Hermann von Helmholtz discovered the cell
~Claude Bernard clarified the existans of the pancreas and glycogen.

Germ Theory
~ diseases were causes by leaving or not leaning wounds.
~Louis Pasteur established the science of bacteriology.

Clinical medicine and anesthetic

~Richard Bright contributed to the knowledge of kidney diseases.
~Thomas Addison named the disorder of the adrenal glands and blood.
~Sir William Gull left the legacy of pithy aphorisms.

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- People ice skated in the winter and swam in the summer

- Boating was popular

- Hunting was a big thing in fall

- People raced horses back then, but it was seen as a distraction, but people still did it

- The Jockey Club was founded in 1750

- Cricket, tennis, golf and lawn bowling became popular

- Cricket could be played by both men and women

Sites.udel.edu

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By: Adit Dasari Block 3B (Worked Alone)

During the enlightenment, meats made up a lot of meals and diets. People ate all types of food such as Pigeons, Beef, Venison, Duck, Mutton, Snipes, etc. However exotic meats were only accessible to the wealthy class families and was a symbol of wealth and social status. Poorer people consumed meats such as chicken or dirty fish. However in 1721, George the First ate meals that include variety of meats, nine to be exact. Dinners and evening meals during this time majority contained sweets,wine, and various choices of hot dishes. However many problems occurred due to the mass consumption of meats such as the meats had to be brought from external sources which lowered quality of the meat.

Fruits and vegetables: During the enlightenment fruits were a wealthy people’s item. However some used fruits in the enlightenment to not eat, but colors extracted, juices, etc. Vegetables were often served with a butter or a flour mix. A fancy dinner in the enlightenment had lots of vegetables like carrots, potatoes, etc. In addition people consumed lots of dairy. For example cheese was very popular to incorporate in meals as it satisfied many people. Milk served in lots of drinks such as Tea, Coffee, desserts, chocolates, etc. Dairy was a delicacy as it was in many basic rinks and sweets favored by everyone in the enlightenment.

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During the enlightenment brand new ways and forms of treatment and medicine were created. René Laënnec who practice medicine in Paris invented a simple invention that was made to hear peoples hearts and lungs, this invention was called the stethoscope. Another advancement for medicine in the enlightenment was vaccination. Vaccination was popularized and practiced by Lady Mary Wortley Montagu. A guy by name of William Hunter was well known for publishing a book called “Treatise on the Theory and Practice of Midwifery”     that explained the safe uses of Surgery. In the near 1740’s someone by the name of John Pringle made and established the idea of the Red Cross.

https://www.britannica.com/science/history-of-medicine/Medicine-in-the-18th-century

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Foods:
-Meat was very popular in 1700s.
-Meat had to be transported from farms to cities due to urbanization.
-Since the trip was a long way the meat became bad.
-The British were scared of uncooked fruit because they thought it would give them plague.
-They used blackberries to dye clothes such as navy blue and indigo.
-In England when fruit was dirty venders sometimes used saliva as a cleanser.
-Vegetables were often prepared with a butter/flour mixture.
-There was a minimum of 40 different cheese in the 1700s.
-The typical English Individuals ate about 4 kilograms of sugar each year.
-A key element in bread was Alum (Bleaching ingredient).
-English bread was thought to contain bone fragments (not true).
-A rule for milk was if not watered it was probably sour.
-Tea was the national drink.
-It was illegal to use already used tea leaves to be dried, rolled, and re-soled though people did it.
-In London coffee was popular.
-Dessert was often served with wine.
-Pudding was popular but was served along side meat.
-Chocolate was a novelty in England.
-Chocolate helped women have more babies.
-Syllabub was popular.
-Gruel was popular which was boiled oatmeal with butter.
-Gruel often contained alcoholic beverages, especially wine.