Early English Meals and Manners by Frederick James Furnivall
"Early English Meals and Manners" by Frederick James Furnivall is a historical account written in the late 19th century. The work primarily focuses on the social customs, etiquette, and culinary practices of early English society, as derived from various texts including John Russell's "Boke of Nurture" and others. Furnivall’s compilation aims to shed light on the daily lives and manners of individuals in historical England, particularly emphasizing the importance of education and
conduct. At the start of this text, Furnivall sets the stage for his exploration by outlining the various sources included in the compilation, highlighting the educational aspects of early English society. He introduces key texts that reflect social norms and expectations during the period, emphasizing urbanity, manners, and domestic life. The introductory sections discuss the overarching goal of providing insight into the living standards and practices of ancestors, suggesting that the treatises contained within are directed towards the noble classes and their household practices. The opening reveals a structured approach aimed at bringing forth a better understanding of how citizens of early England were educated and trained in the art of dining, social interaction, and moral behavior. (This is an automatically generated summary.)
John Russell's Boke of nurture -- Wynken de Worde's Boke of keruynge -- The Boke of curtasye -- R. Weste's Booke of demeanor -- Seager's Schoole of vertue -- The babees book -- Aristotle's A B C -- Urbanitatis -- Stans puer ad mensam -- The Lytylle childrenes lytil boke -- For to serve a lord -- Old Symon -- The birched school-boy &c. &c.
Credits
Louise Hope, Kathryn Lybarger and the Online Distributed Proofreading Team
Reading Level
Reading ease score: 81.4 (6th grade). Easy to read.
